This rice and mung beans pudding recipe is one of the regular 'order' that we get from our children to make it in the morning for breakfast for them.
They are absolutely in love with this and err, so are the parents. Again, for me it's one of those childhood breakfasts, the rice and the milk as 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 bean lover in general but those little and cute mung beans are somehow so pleasantly different and have their own little 'personality' as I would say about foods that please my taste buds like this.
Above all, taste and appearance, they are apparently really good and healthy too. As all the beans and pulses in general, they have a low GI (glycemic index) meaning they release the sugars very slowly.
Mung beans are a pack full of vitamins A, B (1, 2, 3, 5, 6 and 9), C and K and minerals like magnesium, zinc, calcium, phosphorus, potassium, iron and manganese to enumerate only a few contained by these wonderful beans.
I promise I will put more of my mung beans recipe up on the blog, sweet and savoury.
I bet, this rice and mung beans pudding will become a regular in your household too. I bet!
Variations:
If you don't do dairy, simply replace it with almond, oats or coconut milk. Absolutely delicious with every single one of them so feel free to replace your milk with the one that you like and consume 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.
Other pulses recipes you may like :
- Haricot beans salad recipe
- Dhal
- Black-eyed beans pate on sourdough toast
- Black beans, fennel and red cabbage salad
Rice and mung beans pudding
Ingredients
- 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
- 1/4 tsp Himalayan salt (pink)
- 2 tbsp desiccated coconut (optional)*
- 150 g blueberries (or any other fruits)
- 1 fistful goji berries (dried)
- 2 tbsp sunflower seeds (or any nuts to sprinkle on top)
Instructions
- 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!
Ramona says
This pudding was delicious and really filling. I wasn't hungry until after 3 pm which suited me to have a hefty lunch followed by a light dinner. It is my regular now. Thank you so much for this recipe. It is so delicious too!
Helan says
Thanks for sharing this amazing recipe, my family loved it - it was a great way to start the day and the mung beans are such a great and healthy addition to this wonderful pudding. I will be sharing this recipe with my friends too, I am sure they will like it.