If you are after a mung beans recipe, this pudding is one to make. Quick and easy, it is delicious and super nutritious. This dish is within the regular breakfasts that we get asked to make for our children.
They are absolutely in love with this and so are we. Again, for me, it's one of those childhood breakfasts, the rice, and the milk. As for the mung beans and the coconut, it's a childhood touch that's coming from my husband. So, this pudding makes a multicultural one if I could say.
I am a huge mung bean lover, in general, and those little and cute green beans are so pleasantly different.
- rice for pudding
- mung beans
- milk or coconut milk - oat, almond, hazelnut, or pecan nuts milk will also work pretty well in this recipe
- cane sugar but coconut or palm sugar is great in this pudding recipe
- Himalayan salt (pink)- please do not forget the salt- a key ingredient
- desiccated coconut
- fresh blueberries - any other berries or fruits
- goji berries (dried)
- sunflower seeds - raw or toasted for extra flavor
How to make this mung bean pudding recipe
- Step 1 - soak the rice and mung beans. I usually do it overnight if I remember or plan to make this pudding ahead.
- Step 2 - boil the rice and the mung beans together with the milk, add the cane sugar and salt
- Step 3 - serve with a generous sprinkle of nuts and berries
I bet, this rice and mung bean pudding will become a regular in your household too.
If you don't do dairy, simply replace it with almond, oats, or coconut milk. Absolutely delicious with every single one of them so feels free to replace your milk with the one that you like and consumes or prefer the most.
If you use coconut milk I wouldn't use the desiccated coconut as it might be a little too much coconut.
Above all, taste and appearance, they are apparently really good and healthy too. As with all beans and pulses in general, they have a low GI (glycemic index). This means they release the sugars very slowly.
Mung beans are a pack full of vitamins. They are packed with vitamins like A, B (1, 2, 3, 5, 6, and 9), C, and K. They are also packed with minerals like magnesium, zinc, calcium, phosphorus, potassium, iron, and manganese. These are just a few to enumerate -all these are contained by these wonderful super-beans.
Read more about the impressive benefits of Mung beans in this article by Healthline here.
Other pulses recipes you may like:
- Haricot beans salad recipe
- Red Lentil Dhal With Coconut Milk And Quail Eggs
- Kidney and Pinto Bean Hummus
- Black beans, fennel, and red cabbage salad
- Best Homemade Yorkshire Puddings
- Easy Chia Seed Pudding Recipe
- Best And Simplest Ever Green Beans
- Curried Chicken And Green Beans Couscous
- Best Ever Cannellini And Butter Bean Soup
Rice and mung beans pudding
- 300 g rice pudding rice
- 100 g mung beans
- 500 ml milk or 400ml coconut milk & 100ml water
- 3-4 sugar I always use coconut or palm sugar
- ¼ teaspoon Himalayan salt (pink)
- 2 tablespoon desiccated coconut (optional)*
- 150 g blueberries (or any other fruits)
- 1 fistful goji berries (dried)
- 2 tablespoon sunflower seeds (or any nuts to sprinkle on top)
- Since I cook the rice in the milk, I always soak it for at least 2 hours together with the mung beans. I usually do it over nigh if I remember or a plan this pudding ahead.
- Place the rice and the beans together with the milk in a pan over medium heat. When it starts boiling put the heat on lowest and stay alert as the milk may just go out of the pan especially the cows milk. Add the sugar and salt and cook for 15-20 min stirring in occasionally.
- Serve on a plate with a generous sprinkle of fresh berries, another one of nuts and or desiccated coconut or fresh coconut shavings and some sunflower seeds. Whatever you have and like will be perfect. Enjoy!