Genmaicha Rice Krispy Treats

genmaicha-rice-krispie-treats-8What comes to mind when you think of Rice Krispy Treats? The instant that I think of them, I remember a commercial, a blue box and some peppy little elvesIt’s hard to improve on a classic. Melted butter and marshmallows slathered all over airy bits of crispy rice–what’s not to smile about? This recipe for Genmaicha Rice Krispy Treats is decidedly grown up, and yet it still has enough butter and sugar in it to keep the kid in you smiling.The Japanese green tea, Genmaicha, unexpectedly creates a play on rice flavors here. The results are somewhere in between sweet and slightly savory, with complex toasty notes in each chewy bite.In this recipe, Genmaicha, also known as brown rice tea, delivers a double dose of incredible green tea flavor. First, it’s incorporated into the marshmallow mixture by using a powdered tea, and then it’s also used in loose leaf form for sprinkling atop the treats.Ideally, use a Genmaicha with thin, soft, easily broken leaves for the top garnish. A Genmaicha made with deep-steamed Fukamushi Sencha definitely fits the bill. If you choose the right tea, the leaves will easily soften and release their sweet, fresh taste the moment they hit your tongue. I’ve added 2 bags of marshmallows to these treats, but feel free to increase the amount by another half bag for optimal gooeyness. Swapping out brown rice cereal for the usual white variety creates a heartier texture to the treats and also helps to carry Genmaicha’s rich taste.If you’re a fan of Genmaicha, you seriously need to make these. With very little effort and no baking, this recipe for manages to transform an everyday recipe into one that’s gourmet.

The tea used in this recipe is courtesy of Yamamotoyama. 

Genmaicha Rice Krispy Treats

Makes 9 large treats. 


1 stick butter

8 packets of powdered Genmaicha

1-10 oz. box whole grain brown rice cereal

2-10 oz. bags of marshmallows (use 2 1/2 bags for extra gooeyness)

1 tsp vanilla extract

extra loose-leaf Genmaicha, for sprinkling on top


large pot

9″ square pan, greased

rubber spatula


1. Melt the butter in a large pot over low heat. Add the marshmallows and melt everything together very slowly. When the marshmallows have melted, add the powdered tea and vanilla in and incorporate them well.

2. Add the cereal to the melted marshmallow mixture. Use the rubber spatula to gently fold the marshmallow mixture in with the cereal. Transfer this to a greased 9″ square pan. Gently push the mixture into the pan and use the spatula to flatten it.

3. Sprinkle some loose leaf Genmaicha on the top of the pan of rice krispy treats. Allow to cool for 20-30 minutes, then cut into squares for serving.