Matcha bread and desserts are delicious and I'm a big fan of them. So then I thought for tea rice, instead of just green tea, how about adding matcha as well?!If the matcha isn't dissolving, add it while the tea is still somewhat warm and dissolve (some clumping is fine). Recipe by Ringo19

I wanted to eat a cake with tea in it, and I also had a lot of apples, but I wanted to keep it simple and make it in a rice cooker, so I made this.Black tea and apples do go so well together This is an apple cake subtly scented with tea.If you are worried that the apples on the bottom will stick to the rice cooker bow, butter the bottom of the bowl, or line with parchment paper. In most cases the apple sticks to the cake batter, so you don't have to be concerned. Recipe by kouyoshi

I made this since I had some chrysanthemum greens.It's very quick to prepare. Try it out, just like your regular fried rice. Recipe by Mayumi kachan

I made this as a birthday present for my father who loves chiffon cake. ♪Be sure to whip the meringue thoroughly until stiff peaks form. Recipe by Mikku mama

These days "tea rice" means rice that is tea-colored, cooked in soy sauce and sake or mirin, not actually cooked with brewed tea. But I thought that rice cooked with matcha should be colorful and delicious, so I tried it out.You can taste the matcha flavor better when the rice is cool. The fragrance that fills your senses when you take a mouthful of rice is really delicious. Don't add the individual seasonings to the rice directly, but mix them well together first. Recipe by kebeibiko

You can make horchata with a variety of grains and infuse it with all kinds of flavors. I really like the combination of jasmine rice and tea, and the water-like viscosity of this lighter horchata combined with genmai tea is a refreshing pairing for a number of Asian-inspired dishes.Note: This recipe is for the lighter Mexican style horchata rather than the heavier tiger nut-based Spanish style.

Used for replenishment and water retention. Drink warm or as ice is melting. Full of flavor and electrolytes. When my oldest daughter was very young and couldn't keep food down, her pediatrician recommended we make and use rice water. Years decades later, I am using it for my granddaughters who are down with the stomach bug. So I added some flavor to it.

I made this with homemade umeboshi for my husband, who had an upset stomach.Be careful not to burn yourself when pouring the boiling water. Recipe by olive11

This is a chilled ochazuke dish that can be easily eaten on a hot day. It is delicious made with just cold tea, but it tastes even better with dashi stock granules.Make sure to rinse the warm rice quickly in water, remove the stickiness, and thoroughly drain. You can use barley tea, roasted green tea, or oolong tea instead . Green tea is good because it isn't bitter (This time I used bottled green tea that was on sale). Recipe by Erueru286

I made this to test out tofu cakes.Just keep mixing the ingredients. I recommend adding vanilla extract to cover the tofu smell. Recipe by Korokoroyoshimi

I had some walnuts, so I tried adding them to my usual matcha cake. The crunchy nutty texture is really addictive.I'm using an old rice cooker, so I just mix everything in the inner bowl. (I'm so lazy...) If you have a new rice cooker with a non-stick coated bowl, please don't copy me or you'll damage it! Recipe by nori_ipee

During my search for healthy cooking, I began adding a little bit of this and that. I love tea and got inspired to add it to this recipe. It is delicious, filling and good for you, what more can we ask for? It was a crowd pleaser. Wish you enjoy as much as my family did.