Creamy Sweet Potato Congee
Silky rice porridge infused with roasted sweet potato and ginger — ready in 20 minutes. Finish with crispy fried shallots, scallions, and a drizzle of sesame oil for the perfect weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 lb sweet potato, peeled and cut into 1-inch cubes
- ¾ cup short-grain white rice (or jasmine rice)
- 4 cups vegetable broth
- 1 tbsp ginger, sliced into 3-4 thin coins
- ¼ cup crispy fried shallots
- 2 stalks scallions, sliced thin
Instructions
- 1
Combine rice, broth, sweet potato, and ginger in a large pot. Stir once and bring to a boil over high heat.
- 2
Once boiling, reduce heat to medium-low. Cover and simmer, stirring every 3-4 minutes, until rice breaks down into a creamy porridge — about 15 minutes.
- 3
The sweet potato should dissolve into the broth; if the congee looks too thick, add a splash of hot water to loosen it.
- 4
Ladle into bowls and top with fried shallots, scallions, and a light drizzle of sesame oil. Serve hot.
Tools you’ll need
- large pot with lid
- wooden spoon
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