EAST AFRICA COCONUT RICE & WHOLE MUNG BEANS/WALI WA POJO/MSETO WA CHOROKO
Coconut rice with whole green mung beans is a Swahili delicacy in East Africa. It is very easy to cook and usually served with coconut fish (octopus or any other seafood) stew. However, you can serve it with whatever your heart fancies or just as tasty munched on its own! There are so many methods but provided here is the basic method, cooking it just like the indigenous Swahili housewife did all those eons ago (!) and you will always get that perfect fluffy light textured and tasty rice. The Swahilis in Mombasa/Kenya call it 'Wali wa pojo' (and usually use split mung beans) and in Tanzania known as - 'Mseto wa choroko au wali wa maua'.
MORE INFORMATION &TIPS
1) To ensure that you do not get a soggy snack, ensure the rice is fully drained after washing so that the water measurements for cooking are not off balanced.
2) The amount of water added to cook the rice will affect the end result. Too much water will result in a sticky rice but too little will result in uncooked rice. I would not advice draining the water from the mung beans after boiling as this soup has loads of nutrients and also adds to the taste and colour of the dish. The secret for a perfect textured grains is to have the right amount of water. The ratio of rice to liquid is usually 1:2. However, this will be affected by any water left from the mung beans in the pan. So adjust any additional liquid accordingly.
3) Washing the rice ensures that most of the starch (and other yuck) is washed away therefore causes less sticking of the cooked grains.
4) The type of rice will affect the end results. Basmati rice is best for single grained when cooked.