This rice and mung beans pudding is packed with vitamins, nutrients, minerals and it is absolutely delicious. Makes the perfect breakfast or healthier dessert.
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!