Taiwanese Sweet Potato Congee (Digua Zhou)

Ingredients

• 1/2 cup Short-Grain Rice
• 6 cups Water
• 1 large Sweet Potato
• 1 tbsp Brown Sugar

Instructions

1. 1Rinse the 1/2 cup of Short-Grain Rice thoroughly under cold running water until the water runs clear.
2. 2In a large heavy-bottomed pot, combine the rinsed 1/2 cup of Short-Grain Rice and the 6 cups of Water. Bring the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer for 20 minutes.
3. 3While the rice is simmering, prepare the sweet potato. Peel the 1 large Sweet Potato and cut it into 1/2-inch cubes. After the rice has simmered for 20 minutes, add the diced sweet potato to the pot.
4. 4Continue to simmer the congee, covered, for another 20 minutes. Stir occasionally to prevent sticking. The congee is ready when the rice and sweet potato are very soft and the mixture has thickened to your desired consistency. You should see the grains of rice have broken down and the sweet potato is tender.
5. 5If you prefer a sweeter congee, stir in the 1 tbsp of Brown Sugar until it is fully dissolved. Taste and add more brown sugar if desired.
6. 6Serve the Taiwanese Sweet Potato Congee hot.

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