Sweet Potato Porridge 地瓜稀饭

地瓜稀饭是朴实的美味。也总是带我回到童年在外婆家的温暖记忆。

热热的米汤加上地瓜和米粒本身的微甜， 清爽饱足又疗愈。

当天气逐渐炎热了起来， 来点舒服的清粥小菜吧～

Sweet potato porridge is my simple remedy and pleasure, taking me back to childhood memory at Grandma’s place. The natural sweetness of this nutritious dish is surely going to comfort and fresh up your appetite!

P.S. 金兰面筋和酱瓜和稀饭是绝配！

Peanut wheat gluten and pickled cucumber from Kimlan go perfectly with congee!

Ingredients:

Round Rice (Use Chinese or Japanese rice), rinsed at least 3 times, then drained.

Water

Sweet Potatoes, peeled and cut in large chunks

Instructions:

1. After rinsing rice, soak for 1-3 hours if you’d like to reduce the cooking time. Drain off water before cooking.

2. Place rice, sweet potato chunks in a soup pot, fill with clean water. I always just eyeball the water so the water level to rice level is about 4 : 1. I like to have watery congee when it’s just cooked because it thickens over times, especially if being refrigerated overnight. You can use less water if you like it thicker.

3. Bring to boil over high heat, then reduce the heat to simmer for about 40 minutes (~ 30 more minutes if the rice isn’t soaked prior to cooking), until rice turns soft and sticky. Stir occasionally when the congee begins thickening.

4. Check if sweet potato is done by inserting a fork/ chopstick into the center. It’s ready if it pierces easily. I really like softer texture, sometimes I will cook until sweet potatoes break down a little. That’s why it’s better to cut them in large chunks.

5. Turn the heat off when the congee and potato reach desired texture. No need to add any seasoning. Served as is, or with other dishes and sides.