Mung Bean And Mixed Rice Sweet Congee

• 1/2 cup mung beans (they are small and green. Small azuki beans would work too.)
• 1/4 cup black rice (forbidden rice)
• 1/4 cup purple thai rice (any jasmine or basmati rice would be a good substitute)
• 1/2 cup shredded coconut (unsweetened)
• 2 slices fresh ginger
• 1 Tbsp molasses
• 1/4-1/2 cup brown sugar
• coconut milk (optional)

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.

mung beans, ubc, ubc, shredded coconut, ginger, molasses, brown sugar, coconut milk

Taken from food52.com/recipes/10588-mung-bean-and-mixed-rice-sweet-congee (may not work)