Cherry & Dennis Helper Habitat
Sweet Potato Congee
番薯粥
Recipe overview
Rice is slowly simmered into a smooth congee before sweet potato is added and cooked until soft. Its natural sweetness needs no sugar, making this a gentle breakfast or light meal.
01
Ingredients
Main ingredients
- 180 g rice
- 450 g sweet potato
Stock base
- 1800 ml water
Seasoning
- 1/2 tsp salt
02
Tools
- mixing bowl
- colander
- vegetable peeler
- knife
- cutting board
- stockpot
- wooden spoon
- measuring cup
- measuring spoons
- ladle
- timer
03
Steps
Step 1
Rinse rice
Rinse the rice two or three times until the water is only slightly cloudy.
Step 2
Soak rice 20 minutes
Soak the rinsed rice in cold water for twenty minutes.
Step 3
Peel sweet potato
Wash the sweet potato and remove all the skin with a peeler.
Step 4
Cut sweet potato
Cut the sweet potato into even three-centimetre cubes.
Step 5
Drain soaked rice
Drain the soaked rice thoroughly in a strainer.
Step 6
Boil the water
Bring 1800 ml water to a full boil in the pot.
Step 7
Add the rice
Add the drained rice, stir with a wooden spoon and return to a boil.
Step 8
Simmer rice 30 minutes
Simmer with the lid ajar for thirty minutes, stirring every ten minutes.
Step 9
Add sweet potato
Add the sweet-potato cubes and stir gently to distribute them.
Step 10
Simmer until tender
Simmer for twenty minutes more until the sweet potato crushes easily.
Step 11
Season and adjust
Add half a teaspoon salt; if too thick, add a little hot water and return to a boil.
Step 12
Rest and serve
Rest off the heat for five minutes, stir gently and divide among four white bowls.
Common mistakes
- Changing the step order can cause uneven doneness and texture.
- Excessive heat or too little cooking time can dry the liquid or leave food undercooked.
- Using unwashed tools for both raw and cooked food increases cross-contamination risk.
Tips
Measure every ingredient by group before starting.
Taste near the end and adjust salt gradually.
