Rice And Mung Beans Pudding Food

RICE AND MUNG BEANS PUDDING

Rice and mung beans pudding image

If you don't do dairy, we also cut on this quite a bit and just 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 most. *** If you use coconut milk I wouldn't use the desiccated coconut as it's too much coconut...

Provided by Ramona's Cuisine -

Time 25m

Number Of Ingredients 16

Ingredients

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.

IRAQI MUNG BEANS AND RICE - MASH M'TUBUQ

Iraqi Mung Beans and Rice - Mash M'tubuq image

The recipe I have is called mash m'tubuq or layered mung beans and rice in English. Mung beans are commonly known as bean sprouts in Chinese food but in this case, they're not sprouted first. I make it quite often and is a high source of protein though I make it w/o meat (meat can be used and should be lamb). This is my recipe but, since I've never really measured, the amounts are approximate and I use a rice cooker but it's not necessary, just convenient:

Provided by Hudakore

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2-3/4 cup dry mung beans, soaked overnight
1 cup rice
1 -1 1/2 tablespoon fresh dill, chopped
1 medium onion, chopped
2 -3 tablespoons oil
1 -1 1/2 teaspoon salt (to taste)
plain yogurt (optional, for serving)
date molasses (dibis, optional for serving)

Steps:

If using a rice cooker, measure the amount of water for the rice only. Otherwise, mix all ingredients together and cover with water that measures about the width of a finger above the rice line. Cover, bring to a boil, lower heat and allow to steam for about 1/2 hour. You can check the rice and beans for doneness.
Traditionally, when the rice is half cooked, it's divided in half, the mung beans and onions are laid on the bottom half of the rice in the pan and the rest of the rice is then laid on top (hence "m'tubuq" meaning "layered". Cover again and continue to steam.
When done, it can be served with plain yogurt or date syrup (dibbis). I prefer nice tart yogurt.

Nutrition Facts : Calories 334.9, Fat 7.5, SaturatedFat 1, Sodium 592.9, Carbohydrate 56.5, Fiber 5.9, Sugar 1.2, Protein 10.1

MUNG BEANS AND RICE (MASHKITCHIRI)

Mung Beans and Rice (Mashkitchiri) image

Provided by Marian Burros

Categories dinner, project, side dish

Time 1h10m

Yield 3 servings as a main dish

Number Of Ingredients 14

Ingredients

1 cup mung dal (dried split yellow mung beans)
2 cups chopped onions
2 carrots, diced
2 tablespoons olive oil
1 large potato, peeled and diced
1 28-ounce can no-salt-added crushed tomatoes
2 teaspoons cumin seed
1 1/2 teaspoons hot paprika, plus extra for garnish
1/2 teaspoon sweet paprika, plus extra for garnish
2 cups no-salt-added chicken stock
1 cup long-grain rice
2 cups water
3/4 teaspoon salt or to taste
1/2 cup chopped cilantro

Steps:

Soak beans overnight or cook for 2 minutes in plenty of water and allow to sit for one hour; drain.
Saute onions and carrots in hot oil until onion begins to turn golden.
Add potato and cook 5 minutes.
Stir in the tomatoes, cumin seed, hot and sweet paprika and chicken stock. Bring to boil and add the drained beans. Cover, leaving the lid slightly askew to let steam escape. Simmer until beans are soft, 20 to 30 minutes, and most of liquid has been absorbed.
Meanwhile, bring the rice and water to a boil; reduce heat, cover and cook 17 minutes, until rice is tender and water absorbed. Stir rice into bean mixture; add salt.
Garnish with cilantro and hot or sweet paprika.

Nutrition Facts : @context http, Calories 846, UnsaturatedFat 10 grams, Carbohydrate 154 grams, Fat 14 grams, Fiber 23 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1366 milligrams, Sugar 26 grams

More about "rice and mung beans pudding food"

KHICHDI RECIPE | BON APPéTIT

Web Apr 14, 2020 Combine ½ cup mung beans and ½ cup rice in a fine-mesh sieve and rinse under cool running water until water runs clear. Transfer …
From bonappetit.com
3.9/5 (39)
Estimated Reading Time 7 mins
Servings 4

Combine ½ cup mung beans and ½ cup rice in a fine-mesh sieve and rinse under cool running water until water runs clear. Transfer to a large Dutch oven or other heavy pot (the larger the better, this bubbles vigorously) and add 1 bay leaf, 1 tsp. peppercorns, 1 tsp. turmeric, 1 tsp. salt, and 6 cups water.
Bring to a boil over high heat, then reduce heat to medium and cover pot. Cook, scraping down sides and giving mixture a stir 15 minutes in, until mung beans and rice are tender and mixture resembles a stew, 20–25 minutes. (If your pot lid is threatening to blow, feel free to crack it open slightly.) Remove from heat; taste and season with more salt if needed. Let sit, still covered, while you make the spiced ghee. (Alternatively, you can make this in an Instant Pot. Cook on rice setting on low-pressure 12 minutes and naturally release pressure.)
To make the spiced ghee, melt ¼ cup ghee in a small skillet over medium-high. Add 2 tsp. cumin seeds and cook until seeds start to sputter and brown, a matter of seconds. Remove from heat and immediately mix in 2 dried red chiles, __ 1 pinch asafetida__ (if using), and 1 pinch red chili powder.

Rice And Mung Beans Pudding Food

RICE AND MUNG BEANS PUDDING

IRAQI MUNG BEANS AND RICE - MASH M'TUBUQ

MUNG BEANS AND RICE (MASHKITCHIRI)

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