Sweet Potato Congee

Step 1

Rinse the 1 cup jasmine rice under cold water until the water runs clear. Peel and dice the 1 medium sweet potato into 1/2-inch cubes.

Step 2

In a large pot, combine the rinsed rice, diced sweet potato, and 6 cups water. Bring to a boil over high heat, then reduce to low and simmer uncovered.

Step 3

Stir occasionally to prevent sticking. Cook until the rice is very soft and the porridge has thickened, about 30 minutes. The grains should be broken down and the mixture creamy.

Step 4

Stir in the 1 cup milk and 1/2 teaspoon salt. Continue to simmer for 5 more minutes, until the congee is thick and velvety, and the sweet potato is tender enough to mash with a spoon.

Step 5

Serve hot, with extra milk or a drizzle of honey if desired.