Mung Bean And Mixed Rice Sweet Congee

1. 1

   Preheat oven to 375 degrees.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   Add 1/4 cup brown sugar, molasses, and the toasted coconut. Taste and add more brown sugar to suit if you prefer.

7. 7

   Serve warm. Dilute with water or coconut milk to your desired consistency.

8. 8

   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.

* Per serving · 4 servings · Values may vary.