Active Time
N/A
Total Time
1 HR
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

In a large heavy-bottomed saucepan, combine the rice, sliced ginger and 12 cups of water and bring to a simmer. Cook over moderately low 
heat, stirring occasionally, until it starts to look creamy, about 
30 minutes. Add the sweet potatoes and cook, stirring occasionally, until the rice and potatoes are tender and the porridge is thick, about 15 minutes longer. Season with salt.


Step 2    

Meanwhile, in a small bowl, combine the oil with the scallions and finely chopped ginger and season with salt.


Step 3    

Divide the congee between bowls and drizzle with the 
scallion-ginger oil.

Make Ahead

The congee and the scallion-ginger oil can be refrigerated separately overnight. Reheat the congee slowly, adding more water if too thick.

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Aggregate Rating value: 3

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: auntyem

Review Body: When I made this the other day, I also wondered about the amount of water. Another congee-like recipe I made before called for 6 C. water to 1 C. sushi rice, so I upped it by two cups to account for the extra volume needed to cook the sweet potatoes. I also added some Penzey's veg soup based to increase the depth and reduced the oil in the scallion-ginger topping to 4 T. It came out beautifully creamy with this ratio of 8 C. water to 1 C. rice. The flavors of this dish are simple and lean towards the sweet end, so I also added a splash of soy sauce right before serving. It makes a tasty, satisying meal - breakfast, lunch or dinner.

Review Rating: 3

Date Published: 2017-01-26

Author Name: kristiawoods

Review Body: Is it really 1 cup rice to 12 cups of water?

Review Rating:

Date Published: 2017-01-15