Gluten-Free Sweet Potato Congee (Taiwanese)
A hearty and naturally sweet Taiwanese breakfast congee made with sweet potatoes and gluten-free rice. A simple, comforting and nutritious way to start the day.
Ingredients
- 1/2 cup White Rice (Gluten-Free)
- 1 large Sweet Potato, peeled and diced
- 6 cups Water
- 2 slices Ginger, thinly sliced
- 1/4 teaspoon Salt
- 2 tablespoons Green Onions, chopped (optional)
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Rinse the 1/2 cup of White Rice (Gluten-Free) under cold running water until the water runs clear. Drain well.
- 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup of White Rice (Gluten-Free), the diced large Sweet Potato, the 2 slices of thinly sliced Ginger, the 6 cups of Water, and the 1/4 teaspoon of Salt.
- 3Place the pot over high heat and bring the mixture to a rolling boil. This should take about 5-7 minutes.
- 4Once boiling, immediately reduce the heat to low. Cover the pot tightly with a lid and let it simmer gently for 30-40 minutes. Stir occasionally to prevent sticking. The congee is ready when the 1/2 cup of White Rice (Gluten-Free) is very soft and has broken down, and the pieces of sweet potato are tender enough to be easily mashed with a spoon.
- 5Carefully remove and discard the 2 slices of thinly sliced Ginger from the pot.
- 6Ladle the hot congee into individual serving bowls. If you are using them, sprinkle the chopped 2 tablespoons of Green Onions over the top of each bowl.
- 7Serve the Gluten-Free Sweet Potato Congee immediately while it is hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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