Cháo đậu xanh, Rice Porridge with Split Mung bean, always reminds me of Dad. Growing up, more often than not, we woke up on cold weekends with a pot of Cháo đậu xanh ready to eat. Even though rice porridge is hella plain, it’s perfect for loading up with my favorite spicy, sweet, sour, and/or savory toppings.
For this Cháo đậu xanh, I loaded it up with Pork Sung and some sweet and savory braised anchovies my parents brought back from Vietnam. It was hella good and comforting. Wish I had some salted duck eggs, but it’s all good!
I also love loading this rice porridge with split mung bean for extra texture and color. If you don’t have sticky rice, just use jasmine rice!
Check out how I prepared Cháo Đậu Xanh in the Rice Cooker on this IG Reel.
¾ cup jasmine rice
¼ cup sticky glutinous rice
½ cup dried split mung bean
1 teaspoon salt
8 cups water
Make Porridge on Stovetop – Add Jasmine rice, sticky glutinous rice, split mung bean, 8 cups of water, and salt to a medium stock pot. Bring to a boil. Reduce to medium low heat and simmer, stirring occasionally for about 25-30 minutes, until the rice is broken up and creates a creamy consistency.
Make Porridge in Rice Cooker– Add Jasmine rice, sticky glutinous rice, split mung bean, 8 cups of water, and salt to rice cooker pot. Set to porridge setting and cook until the rice is broken up and creates a creamy consistency.
- If you don’t glutinous rice, just use 1 cup of Jasmine rice.
- Adjust water to your liking. More water = looser porridge and Less Water = thicker porridge.
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