Mung Bean and Mixed Rice Sweet Congee
Monkeymom has created a powerful bowl of healing. Made for her dad as he needed to build up his strength while a patient in the hospital, this recipe packs in nutrients galore in every bite.
Ingredients
- ½ cup mung beans (they are small and green. small azuki beans would work too.)
- ¼ cup black rice (forbidden rice)
- ¼ cup purple thai rice (any jasmine or basmati rice would be a good substitute)
- ½ cup shredded coconut (unsweetened)
- 2 slices fresh ginger
- 1 tbsp molasses
- 1/4-1/2 cup brown sugar
- coconut milk (optional)
Directions
- Preheat oven to 375 degrees.
- Rinse mung beans and black rice. Add 3 cups water and heat to a boil. Reduce heat, cover and simmer on low for 30 minutes. Check once in a while and add water to keep beans submerged.
- While the beans and cooking, toast coconut in preheated oven until light golden brown. It browns fast, so be careful and stir occasionally as you toast. Let cool.
- Add purple thai rice, ginger slices, and another cup of water and boil for another 15 minutes. Add more water periodically to maintain a soupy consistency.
- Continue to cook, adding water as necessary, until some of the mung beans have burst and the rice is cooked through. This may take 15-30 minutes longer.
- Add ¼ cup brown sugar, molasses, and the toasted coconut. Taste and add more brown sugar to suit if you prefer.
- Serve warm. Dilute with water or coconut milk to your desired consistency.
- Note: I like this thick, but many people might prefer it soupy. I really liked it served with slightly salted coconut milk and fresh mango - like Thai sticky rice with mango. Most often this type of congee is served as a dessert because it is very sweet, but it can work as a breakfast.
