The green tea, to me, sounds like it would translate into "grassy" notes in the final beer; something I am not a fan of. I would, personally, omit the green tea, but each their own.
I've recently killed an american lager that used ~30% basmati white rice and while the aroma/flavor carried all the way through into the wort, it did not come through in the final beer
. Additionally, after looking at the sulfur-compound content of various rices it turns out that basmati (and jasmine too; long-grain in general) have a higher level than shorter-grained rices. I did have an excessive sulfur aroma linger in my basmati beer for a little while. I ended up scrubbing it out by bubbling co2 through the liquid out tube on the keg and it worked very well. I have since rebrewed the american lager with medium-grain calrose/sushi, but it's still fermenting so no feedback on it just yet.
As far as using precooked REAL rice in brewing, I can say that it has HUGE gravity contribution. I've learned from these two batches that the yield is basically 100% (potential 1.046) to give good estimates to brewing software.