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
- 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