Mung Bean Congee

This is a dish I saw on YT from Sri Lanka. Is is a breakfast dish.

Featuring Insta Pot recipes by Beryl Shereshewsky. But I added a couple of things and used my old pressure cooker pot for the stove.

I think this dish can easily be made in the CrockPot over night on low for 8 hours.

I had a fresh cobb of sweetcorn and decided to use 50% of the kernels together with beans, garlic and rice and add the other 50% with the coconut milk later.

I love some texture in my congee. 

Some Thai fish sauce, lime juice, chili salt, mixed pepper and palmsugar went in too.

Otherwise it would have tasted like hospital food.

The cooking time under pressure was 45 minutes. The coconut milk, sweetcorn and seasoning took open an other 5 minutes.

Ingredients:

1 rice cooker cup mung beans -soaked over night 12 hrs.

1 1/2 rice cup rice

1/2 fresh sweetcorn kernels

5 garlic cloves

8 ricecooker cups water

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400 ml coconut milk

50 ml water to clean out the can

1 lime

1 tsp palmsugar

2 - 3 tbsp fish sauce

Chili salt, pepper