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Serves 12 / Ingredient tip: Look for powder-fine, vivid green matcha in specialty markets and tea shops. (See "Meet Your Matcha," page 36.)
Rice Pudding:
4 cups reduced-fat, 2-percent milk
1/4 cup packed flaked coconut
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup long-grain white rice
Matcha Ambrosia Syrup (Makes 4 cups)
2 cups granulated sugar
2 teaspoons Japanese matcha powder
11/2 cups water
1/2 cup chopped candied pineapple
1/2 cup chopped dried apricots
1. To make syrup: Combine sugar and matcha in a saucepan and mix until well blended. Add water and bring to a boil, stirring frequently (watch carefully so it doesn't boil over). Reduce heat to a simmer and let syrup reduce for 15 minutes. Remove from heat and strain through a fine mesh into a heatproof bowl to remove any little clumps of matcha powder. Add chopped fruit, mix well, and set aside to cool.
2. Preheat oven to 350°. In a medium saucepan, combine milk, coconut, sugar, cinnamon, cardamom, salt, and vanilla extract. Mix well and bring to a simmer. Remove from heat. Put rice into an ovenproof baking dish and add hot milk mixture. Stir well to blend. Cover and bake for 90 minutes, stirring after 30 and 60 minutes, until liquid is absorbed.
3. Serve rice pudding hot from the oven, topped with matcha ambrosia syrup.
PER SERVING (with 1/4 cup syrup): 230 cal, 8% fat cal, 2g fat, 1g sat fat, 7mg chol, 3g protein, 49g carb, 1g fiber, 89mg sodium