Green tea rice recipe
 Green tea rice with an optional touch of sweetness from coconut milk, plus lovely fresh and umami flavours from the toppings. You could also use a sprinkling of togarashi as a garnish instead of the sesame seeds. 250g/9oz jasmine rice2 tbsp loose-leaf green tea100ml/3½fl oz coconut milk (optional)salt 250g/9oz jasmine rice 2 tbsp loose-leaf green tea 100ml/3½fl oz coconut milk (optional) salt 1 tbsp vegetable or olive oil1 small bunch spring onions, finely sliced5g fresh root ginger, peeled and grated1 garlic clove, crushed or grated1 tbsp mirin2 tbsp soy sauce1 tsp sesame seeds, to garnish1 tsp sesame oil, to garnish 1 tbsp vegetable or olive oil 1 small bunch spring onions, finely sliced 5g fresh root ginger, peeled and grated 1 garlic clove, crushed or grated 1 tbsp mirin 2 tbsp soy sauce 1 tsp sesame seeds, to garnish 1 tsp sesame oil, to garnish Method Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes.To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil. Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Rinse the rice in plenty of cold water. Steep the tea in 450ml/16fl oz freshly boiled water for a few minutes, then strain. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes. Pour the coconut milk over the rice (if using) and add 300ml/½ pint of the green tea. If not using the coconut milk, add 400ml/14fl oz green tea (you will get approximately this amount when you strain it). Season with salt and bring to the boil. Cover, turn down the heat, and simmer for around 15 minutes until all the liquid has been absorbed and the rice is al dente. Put a tea towel over the rice and replace the lid, then leave to stand off the heat for 10 minutes. To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil. To make the garnish, heat the oil in a frying pan or wok. Add the spring onions, ginger and garlic and stir-fry for a minute or two. Remove from the heat and add the mirin and soy sauce. Pour over the rice and garnish with the sesame seeds and a few drops of sesame oil.