地瓜粥 — Print Recipe — The Culinary Codex

A soothing, golden-hued rice porridge studded with chunks of sweet orange sweet potato, delicately sweet and warming — Taiwan's nostalgic breakfast of humble origins.

Ingredients

200g short-grain rice, rinsed
2 medium orange sweet potatoes (about 400g), peeled and cubed
1.5L water
Pinch of salt

Instructions

1 Rinse rice until water runs clear. Place in a large pot with 1.5L water.
2 Bring to a boil, then reduce to a gentle simmer. Cook for 15 minutes, stirring occasionally.
3 Add sweet potato cubes. Continue simmering for 20 minutes until both rice and sweet potato are fully tender and the congee is thick and porridge-like.
4 Season with a pinch of salt. The natural sweetness of the sweet potato should shine.
5 Ladle into bowls. Serve with an array of small side dishes (xiǎo cài).

Did You Know?

Sweet potato congee was originally a poverty food — families stretched expensive rice by bulking it up with cheap sweet potatoes. It has since become a beloved nostalgic comfort food served at trendy breakfast restaurants.