1. Prepare the Slendier Rice according to pack instruction and set aside.
2. Place the coconut milk, cooked rice, Slendier and sweetener in a large saucepan over medium-high heat and bring to a boil. Reduce heat to medium-low, stir frequently and cook for 10 minutes or until liquid is reduced by half.
3. Add the dissolved matcha and vanilla. Increase heat to medium-high and bring to a boil. Boil for a further 2 minutes or until the rice is soft and the mixture thickens.
4. Spoon the rice evenly among serving bowls. Pour amazake and place berries and serve immediately or cool down then serve.

Yoshiko has a life-long passion for food and strongly believes that we really are what we eat. For nearly 20 years, she has been sharing her knowledge of cooking and the food industry as a cooking teacher in both Japan and Australia. She is an author of internationally published books Cooking with Soy & Japanese Superfoods, and runs cooking classes using Japanese superfoods in Bondi Junction, Sydney.

Check out her cooking class and blog www.cookingwithyoshiko.com

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