Sweet Potato Congee (Taiwanese Breakfast) - Dairy & Egg Free

Ingredients

• 1 cup Rice
• 8 cups Water
• 1 large Sweet potato
• 0.5 teaspoon Salt
• 2 stalks Scallions
• 1 teaspoon Sesame oil

Instructions

1. 1Measure 1 cup of rice and place it in a fine-mesh sieve. Rinse the 1 cup of rice under cool running water until the water runs clear, then set aside to drain.
2. 2Prepare the sweet potato: Peel the large sweet potato and cut it into 1/2-inch cubes. You should have about 2 cups of diced sweet potato.
3. 3Combine the drained 1 cup of rice, 8 cups of water, and the 2 cups of diced sweet potato in a large heavy-bottomed pot. Stir everything together.
4. 4Place the pot over high heat and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 40-50 minutes. Stir occasionally to prevent sticking. The congee is ready when the rice and sweet potato are very soft and have broken down, and the mixture has thickened to a porridge-like consistency.
5. 5Stir in the 0.5 teaspoon of salt until it is fully incorporated.
6. 6Prepare the scallions: Wash the 2 stalks of scallions and thinly slice them. Discard the root ends.
7. 7Ladle the hot congee into serving bowls. Garnish each bowl with the sliced 2 stalks of scallions and finish with a drizzle of the 1 teaspoon of sesame oil just before serving.

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