BREAKFAST MUNG BEAN RICE PORRIDGE
NUT FREE, PEANUT FREE, DAIRY FREE, GLUTEN FREE, EGG FREE, VEGAN
With just 4 ingredients, this breakfast mung bean rice porridge is a great alternative to oatmeal. Mung beans are rich in protein, fiber, antioxidants and phytonutrients.
In Chinese cuisine, mung beans are regularly used in main and dessert dishes. With the creaminess from the rice, get ready for a delicious and filling breakfast that will give your morning that jump start it needs.
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BREAKFAST MUNG BEAN PORRIDGE
What makes this breakfast mung bean rice porridge combination satisfying in the morning?
The brown rice adds the smooth creaminess while the mung beans bring lots of nutrition to the porridge.
The maple syrup adds just a touch of sweetness and maple taste. Feel free to leave out the maple syrup if you’re not in the mood for something sweet.
If you prefer a savory breakfast, you can add in a little sea salt instead of maple syrup.
Mung beans can be found at Whole Foods, grocery and health food stores, and definitely at local Asian markets. Online, you can find mung beans at Amazon.
CREAMY HOT BREAKFAST PORRIDGE
I prefer this porridge nice and creamy so I puree it with my immersion blender after cooking. Some people like more texture in their porridge, so it’s up to you whether you’d like to blend it or not after cooking.
Your breakfast mung bean rice porridge will be delicious either way!
I used my trusty Braun Immersion Blender. It’s been going strong for 16 years, blending porridge, soups, smoothies, baby food, and more. There’s a newer version available now, so I’d recommend the new Braun Hand (Immersion) Blender. Get ready for it to last forever!
Breakfast Mung Bean Rice Porridge
A delicious alternative to oatmeal in the mornings with a protein boost. NUT FREE, PEANUT FREE, DAIRY FREE, GLUTEN FREE, EGG FREE, VEGAN.
- ½ Cup mung beans uncooked
- 1 Cup brown rice cooked
- ⅓ Cup maple syrup
- 4¼ Cups water
Rinse mung beans in cool water.
Put mung beans into a bowl and cover with 2 inches of cool water.
Soak overnight or 6 hours.
Drain and discard water.
Put drained mung beans, cooked brown rice, and new water into a pot and bring to a boil.
Simmer on low for 50 minutes or until beans are soft.
Allow to cool.
Add maple syrup.
Puree the porridge and maple syrup with an immersion blender. (optional)
Add any toppings such as: black sesame seeds, dried dates, toasted coconut flakes, or a dash of coconut milk.
- Add more water if you like a thinner porridge.
- Use less water if you like a thicker porridge.
- This can be made ahead of time and warmed in the microwave in the morning.
GREEN MUNG BEAN vs. RED ADZUKI BEAN
We have a similar porridge to this recipe which uses red adzuki beans instead, red bean rice porridge. Each bean lends its own distinct flavor yet both are delicious and commonly used in Chinese cuisine. There is a difference in their cooking time: green mung beans cook slightly faster than the red adzuki beans.
Do you prefer hot or cold breakfasts? Please share!
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