This sweet potato congee is an easy version of a traditionally soothing and nourishing Taiwanese staple. A favorite sweet rice porridge recipe that can be eaten on its own or with a variety of different toppings. It’s commonly enjoyed as a way to sooth an upset stomach or when someone’s feeling under the weather, but this simple dish (with a dash of sweetness!) is also delicious as an everyday breakfast. With this shortcut recipe, you can make this in just 25 minutes.
1cupwhite ricemedium grain, washed and drained (300 grams)
6.5cupswatercold/lukewarm (2.4 Liters)
1small purple sweet potatoabout 8 ounces or 230 grams, peeled and cut into 1-inch cubes or oblique pieces
1teaspoongrated fresh gingeroptional
instructions
In a medium pot (3-quarts), add 1 cup white rice (washed and drained), 6.5 cups water, prepared 1 small purple sweet potato, and 1 teaspoon grated fresh ginger (optional).
Bring to a boil, turn the heat down to medium-low, and stir before covering with the lid partially closed (to avoid the liquid overflowing). Simmer for 20 minutes, stirring occasionally.
Serve hot or warm.
notes
sweet potato:Other varieties of sweet potatoes will work well for this recipe too. I chose purple for its color and subtle sweetness, but regular sweet potato and Japanese sweet potato both taste great in congee as well.optional toppings:
1 medium egg, hard or soft-boiled
3 ounces shredded cooked chicken
¼ cup pickled vegetables of your choice
tried this recipe?Tag me @thesoundofcooking! I'd love to see what you made.