Chagai (Riced Cooked in Tea)

Mrs. Soichi Obata

SERVINGS 4-6

• 8 cups water
• ¾ cup rice
• 2 tablespoons bancha tea (pan roasted)

Bring water to boil. Put pan roasted tea into bag or large tea ball and brew for 10 minutes. Add rice and cook over strong heat for 20 minutes and serve immediately.

VARIATION: Bancha tea is preferred, but habucha or better grade tea may be used.

Sweet potato cubes and pumpkin cubes may be added together with the rice.