by monkeymom
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my 34 recipes »
½ cup mung beans (they are small and green. Small azuki beans would work too.) Ask a question about this ingredient
¼ cup black rice (forbidden rice) Ask a question about this ingredient
¼ cup purple thai rice (any jasmine or basmati rice would be a good substitute) Ask a question about this ingredient
½ cup shredded coconut (unsweetened) Ask a question about this ingredient
2 slices fresh ginger Ask a question about this ingredient
1 Tbsp molasses Ask a question about this ingredient
1/4-1/2 cup brown sugar Ask a question about this ingredient
coconut milk (optional) Ask a question about this ingredient
Preheat oven to 375 degrees.
Ask a question about this stepRinse 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.
Ask a question about this stepWhile 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.
Ask a question about this stepAdd 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.
Ask a question about this stepContinue 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.
Ask a question about this stepAdd ¼ cup brown sugar, molasses, and the toasted coconut. Taste and add more brown sugar to suit if you prefer.
Ask a question about this stepServe warm. Dilute with water or coconut milk to your desired consistency.
Ask a question about this stepNote: 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.
Ask a question about this stepThank you Happyolks! Cooking for someone really is sometimes the only way I know how to help. :)
You give us a bowl of healing and comfort in this recipe. It is a wonderfully unusual blend of ingredients, very fresh with just the right amount of sweetness. And I bet your dad got better much faster with this, too!
Thanks so much Sagegreen! You are so encouraging. I think the sweet bean thing is very asian. My dad is still on the mend. It is a long haul but we are going back to see him this weekend! He'll be happy to see the grandkids.
So sweet that you could go down and make such an impact in 1 day, monkeymom! Glad your dad is on the mend and I think this recipe sounds like such a nice change to my usual steel cut oatmeal, late winter, early spring. I like the idea of using slightly salty coconut milk and mango on top too, will make this for sure!
Hi Daphne! I hope you like it. I love the mango coconut combo too!
drbabs, aargersi, gingerroot and hardlikearmour, you guys are the best. Thanks so much for your kind wishes. Dad is getting stronger day by day thanks to my mom's good cooking and watchful eye.
Hi monkeymom, what a lovely recipe. I hope your dad is well soon.
Oh, monkeymom, best wishes to you and your dad!
This sounds so good and comforting. Best wishes to your Dad!
This sounds great - I bet it helped set your dad on the path to recovery.
this sounds great! Hope your Dad is improving.
Thanks very much healthierkitchen! He's back at home, thank goodness, and improving.
What a moving story, and thanks for sharing a delicious recipe.
Should the molasses be added at this time too? I don't see when to add it in. Thanks!
Amanda is a co-founder of Food52.
To give the gift of healing and comfort is second to none. This recipe looks as delicious as it does nurturing! I would love to try it!