Purge the rice with water; mung beans to remove impurities, wash with water.

Put the mung beans into the pot, add about 2 liters of water, high-fire boiling, simmering over low heat for about 40 minutes, until the mung beans are crispy, into the rice with medium fire cooking for about 30 minutes, cooking until the rice bloom, porridge soup thick thick can be. After cooling, add sugar and eat.

Mung bean porridge, that is to say, with mung beans and rice as the main material mixed into the porridge. Mung beans for a common grain, cold and sweet, have heat detoxification, reduce the effect of heat, very suitable for consumption in the summer. Mung beans are also rich in protein, vitamins and trace elements, has a very high nutritional value, is a very healthy natural food.