RICE AND MUNG BEANS PUDDING

Rice and mung beans pudding image

Provided by Ramona's Cuisine -

Time 25m

Number Of Ingredients 16

300 g rice pudding
100 g mung beans
500 ml milk or 400ml coconut milk & 100ml water
500 ml milk or 400ml coconut milk & 100ml water
3-4 coconut palm sugar
3-4 coconut palm sugar
1/4 tsp himalayan salt (pink)
1/4 tsp himalayan salt (pink)
2 tbsp desiccated coconut (optional)
2 tbsp desiccated coconut (optional)
150 g blueberries (or any other fruits)
150 g blueberries (or any other fruits)
1 fistful goji berries (dried)
1 fistful goji berries (dried)
2 tbsp sunflower seeds (or any nuts to sprinkle on top)
2 tbsp sunflower seeds (or any nuts to sprinkle on top)

Steps:

1. Because I cook the rice straight with he milk I always soak it for at least 5-6 hours together with them Mung beans. I usually do it over night.
2. 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.
3. Serve on a plate with a sprinkle of fresh berries, another one of nuts and or desiccated coconut or fresh coconut shavings. Whatever you have and like will be perfect.