Taiwanese Sweet Potato Congee
地瓜粥
A comforting and nourishing rice porridge, Taiwanese Sweet Potato Congee is a staple, especially during cooler months or when seeking a gentle meal. The natural sweetness of sweet potatoes melds with soft rice grains, creating a subtly sweet and creamy porridge that is both satisfying and easy to digest. It's often enjoyed with a variety of savory side dishes.
🧂 Ingredients
- 1 cup Short-grain white rice
- 10 cups Water
- 1 medium (about 8 oz or 230g), peeled and cut into 1-inch cubes Sweet potato (preferably yellow-fleshed)
- 1 tsp Fresh ginger, grated (optional)
- to taste Salt
👨🍳 Instructions
- 1
Rinse the rice under cold running water until the water runs clear, about 3-4 times. Drain well.
💡 Tip: Rinsing removes excess starch, leading to a smoother congee. - 2
In a large pot or Dutch oven, combine the rinsed rice, water, and grated ginger (if using). Bring to a boil over medium-high heat.
💡 Tip: Using a large pot prevents overflow as the congee cooks. - 3
Once boiling, reduce the heat to low, cover partially, and simmer for 45 minutes to 1 hour, stirring occasionally to prevent sticking.
💡 Tip: Stirring is crucial, especially scraping the bottom of the pot. - 4
Add the cubed sweet potato to the pot. Bring back to a boil, then reduce heat, cover, and simmer for another 15-20 minutes, or until the sweet potato is tender and the rice has broken down into a porridge consistency.
💡 Tip: Adding sweet potato later helps it retain its shape and not become too mushy. - 5
Season with salt to taste. If the congee is too thick, add a little more hot water until desired consistency is reached.
💡 Tip: Salt enhances the natural sweetness of the sweet potato. - 6
Serve hot. This congee is traditionally served with various savory side dishes.
💡 Tip: Popular side dishes include pickled vegetables, stir-fried greens, or a simple fried egg.
💡 Pro Tips
- ✓For a slightly sweeter congee, you can use purple sweet potatoes, which lend a beautiful color.
- ✓If you have leftover cooked rice, you can speed up the process by using it instead of uncooked rice. Add it to boiling water and simmer until it breaks down into a porridge consistency, then add the sweet potato.
- ✓The rice-to-water ratio can be adjusted for a thicker or thinner congee.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add a small amount of taro along with the sweet potato for a different flavor and texture.
- For a more substantial meal, top with a drizzle of soy sauce, a sprinkle of white pepper, or a side of braised minced pork.