-
1
Preheat oven to 375 degrees.
-
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
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
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
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
Add 1/4 cup brown sugar, molasses, and the toasted coconut. Taste and add more brown sugar to suit if you prefer.
-
7
Serve warm. Dilute with water or coconut milk to your desired consistency.
-
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.
