Arroz con leche y judías mungo de Sri Lanka (mung kiribath)

Ingredientes

• Ingredients mentioned below use standard measuring cups and spoons.
• 2 cups of raw white rice(glutinous or Jasmine rice)
• 1 cup of soaked green gram(mung beans)
• 2 cups of water
• 1 and 1/4 cup of thick coconut milk(use 1/4 cup only if you find the kiribath isn’t thick or milky enough).
• Salt to season the milk rice.

Preparación

1. 1

   If you are using a cake, pie tin...: If you are using a cake, pie tin have it ready with the bottom covered with cling film. make sure the edges of the cling film are sticking out beyond the pan.

2. 2

   Rinse the green gram(mung bean) and completely submerge...: Rinse the green gram(mung bean) and completely submerge the mung bean with water, soak overnight or 12 hours.

3. 3

   At the time of cooking wash the raw...: At the time of cooking wash the raw rice and set aside.

4. 4

   Drain the soaked mung bean, submerge it with water...: Drain the soaked mung bean, submerge it with water again(2-3 cups)and boil the mung beans for 25 minutes or until they are semi-soft. cook over medium heat.

5. 5

   Once the beans are partially boiled, drain the...: Once the beans are partially boiled, drain the water to a cup, don’t throw away this water, you can consume this water, let it cool and drink.

6. 6

   Set aside the boiled green gram.

7. 7

   Add the rice to a Large pan and...: Add the rice to a Large pan and pour in the water, season with salt and cook over medium heat.

8. 8

   Cook the rice until water is reduced and...: Cook the rice until water is reduced and the rice has turned soft.

9. 9

   Add the green gram to the rice, pour...: Add the green gram to the rice, pour in the thick coconut milk, season with salt if necessary and continue to cook until the rice, green mungbean, coconut milk combined together gives you a thick milky porridge.

10. 10

    Transfer the rice-mung bean kiribath to the pan...: Transfer the rice-mung bean kiribath to the pan or pyrex dish, banana leaf and spread the mixture, pressing down gently and firmly.

11. 11

    Leave it to cool for 20 minutes then...: Leave it to cool for 20 minutes then slice them with a knife.

12. 12

    Serve with your favourite curries and a spicy...: Serve with your favourite curries and a spicy sambol.