Grainy Green Beans and Rice

After much trial and error, I have found the best way to cook the rice:

Long Grain White Rice + Green Beans, see description below for details.

Ingredients ?

Water Moderate amount

Long Grain Rice Moderate amount

Mung Beans Moderate amount

Grainy Mung Bean Rice Directions ?

Soak the green beans for about 20 minutes, not too much water.

Cook a pot of white rice (while soaking the green beans).

Control the water of the soaked green beans, cold water in the pot to cook for about 20 minutes; I bought organic green beans, I feel that it is easier to cook than ordinary green beans.

Medium to high heat to cook, be careful to stir, people can not leave the stove.

White rice is cooked and simmered for 10 minutes, break it up (that is, flip it) and unplug it. Then pour into the previously cooked green beans, be sure to control the water, the pot of green beans and rice stirred evenly; plug in the power supply, re-cooking a "rice", and so the rice cooker jumped again, you can eat; the final product, the same as in the picture, the taste is also good.

Tips

Remember to add cold water halfway through cooking the green beans, and when the water boils, cook for another 5 minutes and turn off the heat.

Knock on the key:

1), at this point, the green beans can be crushed, there are white cores inside. Over cold water to cool down, must be cooled down, otherwise it will affect the taste of the finished product. (Over cold water, I usually use pure water or plain water).

2), if you think, cooked mung beans white core is still a little hard, do not rush through the cold water, wait for them to cover the pot for a few minutes, and then through the cold water.