Mung Bean Porridge is my go-to comfort dish for cold days or when I need a pick-me-up. This simple recipe combines rice, mung beans, aromatics, and mushrooms for a comforting meal that brings back childhood memories.
When I was young, my mother made me rice porridge when I was sick. Though I disliked its liquidity then, I now find comfort in it during cold winters. Rice porridge evokes nostalgia for my youth and feelings of love and care.
For a similar recipe, check out Vegan Congee (Cháo Chay)!
Rice porridge is so ubiquitous!
Rice porridge is a staple across cultures, each with its unique twist. In Vietnam, it's called Cháo, known for its simplicity and affordability—a cup of rice and ten cups of water can feed four.
I prefer mine basic, but soy sauce or chili oil can spice it up. Porridge is versatile, catering to all—kids, the unwell, the sad, or the hungry. Share it with a loved one or savor it alone, a dish appreciated by all.
What is so special about this recipe?
This recipe, a twist on my mom's chicken rice porridge, includes mung beans for protein. Adjust the rice-to-mung-bean ratio to your desired thickness.
For toppings, I stick to green onions, but roasted peanuts, sesame seeds, or sautéed mushrooms work well. Crispy youtiao or quẩy (fried doughnuts) are nostalgic favorites.
I hope you enjoy this recipe. If you have a chance to try it, please give me a review and/or tag me on Instagram (@veggieanh). That would support me greatly!
Print📖 Recipe
Mung Bean Porridge
- Total Time: 40 minutes
- Yield: 4 people 1x
Description
Mung Bean Porridge is my comfort food, especially when it's cold or when I'm feeling under the weather. It's like a warm hug in a bowl and brings back memories of childhood. This recipe keeps it simple with rice, mung beans, aromatics and mushrooms.
Ingredients
- 1 cup rice (I used jasmine rice, you can also use short-grain rice or glutinous rice)
- 16 cup water
- ½ cup split mung beans (soaked in water for 30 minutes)
- 1 thumb-sized ginger (sliced)
- 4 cloves of garlic (thinly sliced)
- ½ an onion (cut into cubes)
- salt and pepper
- 2 stalk green onions
Toppings (optional):
- Sauteed mushrooms (I use about 4 fresh shiitake mushrooms)
- Chili oil
Instructions
- Rinse the jasmine rice and split mung beans thoroughly.
- In a pressure cooker, use the stir fry function and stir fry the chopped aromatics for 1 minute. Add in the rinsed rice, split mung beans, salt, pepper, and water.
- Close the pressure cooker lid and set it to high pressure. Cook for 20-25 minutes.
- Once the cooking is complete, allow the pressure to release naturally or use the quick-release method.
- Open the pressure cooker carefully and stir the porridge.
- Serve hot and garnish with chopped green onions, sautéed mushrooms, and a drizzle of chili oil, if desired. Enjoy your comforting bowl of rice porridge!
Notes
This leftover from this recipe can be refrigerated. You can make a big pot, store in the fridge or freezer and pop it in the microwave to reheat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: pressure cook
- Cuisine: vietnamese
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