Taiwanese Congee with Sweet Potato

Name: Taiwanese Congee with Sweet Potato
Total time: 1 h
Yield: 4
Ingredients: 1 cup short-grain rice, rinsed and drained; One 3-inch piece of peeled fresh ginger, thinly sliced, plus 1 tablespoon minced ginger; 1 1/2 pounds mixed sweet potatoes, peeled and cut into 2-inch pieces; Kosher salt; 5 tablespoons canola oil; 1/2 cup thinly sliced scallions

1 Rating
2 Reviews

Congee, the popular rice porridge that’s eaten throughout Asia, is simple to make and perfect for a soothing meal any time of day. Slideshow: More Congee Recipes

By Kay Chun

January 2017

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Credit: © John Kernick

Recipe Summary

total:

1 hr

Yield:

Ingredients

1 cup short-grain rice, rinsed and drained
One 3-inch piece of peeled fresh ginger, thinly sliced, plus 1 tablespoon minced ginger
1 1/2 pounds mixed sweet potatoes, peeled and cut into 2-inch pieces
Kosher salt
5 tablespoons canola oil
1/2 cup thinly sliced scallions

Directions

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.

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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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auntyem

01/26/2017

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.

kristiawoods

01/15/2017

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

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Taiwanese Congee with Sweet Potato

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Taiwanese Congee with Sweet Potato

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Taiwanese Congee with Sweet Potato

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews (2)

All Reviews for Taiwanese Congee with Sweet Potato