Sweet Potato Congee
A comforting, creamy rice porridge with sweet potato, simmered until thick and velvety. Perfect for a cozy breakfast or a soothing dinner.
- Total time
- 40 min
- Servings
- 4
- Calories
- 280
- Protein
- 6g
Ingredients
- 1 cup jasmine rice
- 1 medium sweet potato
- 6 cups water
- 1 cup milk
- ½ teaspoon salt
Instructions
- 1
Rinse the 1 cup jasmine rice under cold water until the water runs clear. Peel and dice the 1 medium sweet potato into 1/2-inch cubes.
- 2
In a large pot, combine the rinsed rice, diced sweet potato, and 6 cups water. Bring to a boil over high heat, then reduce to low and simmer uncovered.
- 3
Stir occasionally to prevent sticking. Cook until the rice is very soft and the porridge has thickened, about 30 minutes. The grains should be broken down and the mixture creamy.
- 4
Stir in the 1 cup milk and 1/2 teaspoon salt. Continue to simmer for 5 more minutes, until the congee is thick and velvety, and the sweet potato is tender enough to mash with a spoon.
- 5
Serve hot, with extra milk or a drizzle of honey if desired.
Tools you’ll need
- Large pot
- Cutting board
- Knife
- Measuring cups
- Wooden spoon
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