Cháo Đậu Xanh (Rice Porridge with Split Mung Bean)

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.

Ingredients:
¾ cup jasmine rice
¼ cup sticky glutinous rice
½ cup dried split mung bean
1 teaspoon salt
8 cups water

Steps:

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.

Tips:

  • 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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