Ingredients with Measurements:
- 1 cup of rice
- 4 cups of water
- 1 cup of soy milk
- 1 cup of mung beans
- 1 can of condensed milk
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 tablespoon of chopped scallions
- 1 tablespoon of chopped cilantro
Special equipment needed:
- Rice cooker or pot
- Blender
Step-by-step instructions:
1. Rinse the rice and mung beans in cold water until the water runs clear.
2. In a pot or rice cooker, add the rice and water and cook until the rice is soft and the water is absorbed.
3. In a blender, blend the mung beans with 2 cups of water until smooth.
4. In a separate pot, heat the vegetable oil over medium heat and add the blended mung beans. Stir constantly until the mixture thickens.
5. Add the soy milk, condensed milk, and salt to the mung bean mixture and stir until well combined.
6. Add the cooked rice to the mung bean mixture and stir until well combined.
7. Cook the mixture over medium heat for 10-15 minutes, stirring occasionally.
8. Serve hot and garnish with chopped scallions and cilantro.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 10g
Carbohydrates: 70g
Protein: 10g
Substitutions for ingredients:
- White rice can be substituted for brown rice.
- Almond milk can be substituted for soy milk.
- Evaporated milk can be substituted for condensed milk.
Variations:
- Add diced chicken or pork for a protein boost.
- Add diced carrots and peas for a vegetable boost.
- Use coconut milk instead of soy milk for a tropical twist.
Tips and tricks:
- Rinse the rice and mung beans thoroughly to remove any dirt or debris.
- Stir the mixture frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less condensed milk.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped scallions and cilantro on top.
Garnishes:
Chopped scallions and cilantro
Pairings:
Serve with steamed vegetables or a side salad.
Suggested side dishes:
Steamed vegetables or a side salad
Troubleshooting advice:
- If the mixture is too thick, add more water or soy milk.
- If the mixture is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the rice and mung beans thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and reheat thoroughly before consuming.
Food history:
Cháo Bầu Sữa Đậu Nành is a traditional Vietnamese dish that is often served as a breakfast or dessert.
Flavor profiles:
Creamy, sweet, and savory
Serving suggestions:
Serve hot as a main dish or dessert.
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Region: Vietnamese