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Mung Bean Porridge

Mung Bean Porridge


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  • Author: Veggie Anh
  • 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

Units Scale
  • 1 cup rice (I used jasmine rice, you can also use short-grain rice or glutinous rice)
  • 16 cup water
  • 1/2 cup split mung beans (soaked in water for 30 minutes)
  • 1 thumb-sized ginger (sliced)
  • 4 cloves of garlic (thinly sliced)
  • 1/2 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

  1. Rinse the jasmine rice and split mung beans thoroughly.
  2. 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.
  3. Close the pressure cooker lid and set it to high pressure. Cook for 20-25 minutes.
  4. Once the cooking is complete, allow the pressure to release naturally or use the quick-release method.
  5. Open the pressure cooker carefully and stir the porridge.
  6. 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