Wednesday, November 07, 2007

Sweet Potato Porridge

Using sweet potato in porridge is not uncommon. It adds sweetness to the porridge. Moreover, sweet potato is a wonderful food full of goodness.

Preparation: 5 mins, Cooking time: 30 mins, plus 30 mins standing time

Ingredients (serves 2)
° 100g rice, washed and drained
° 1.2 litres water
° 150g-200g sweet potatoes, peeled and diced
° 2 thin slices ginger (optional)
° salt (optional), to taste

1. Put the rice and water in a claypot or pot. Let it stands for 1 hour or more, if desired.
2. Bring the congee to a boil for 15 minutes. Turn off the heat, cover with a lid and leave it to stands for 30 minutes or more. Throw in the sweet potato and re-boil the congee for 10-15 minutes prior to serving. Season to taste with salt. To thicken the congee, mix 1-2 tablespoons of glutinous rice flour with 4 tablespoons of water and stir into the congee, if desired.
3. Ladle the congee into individual serving bowls and serve hot.

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