Plain porridge with sweet potatoes

Plain Rice Porridge with Sweet Potato


Plain porridge with sweet potatoes

“Light meal to your healthy diet”

Plain rice porridge? I prefer to eat it with sweet potato! Sweet potato, one of my favourite food. For its taste and high nutrition values!

I will add sweet potatoes into my rice porridge cooking whenever I cook plain porridge meal. Yellow flesh potatoes will be more ideal in cooking with plain porridge as the texture of yellow flesh potatoes is more solid, and hence, it will not be easily disintegrate even with long boiling method e.g. cooking with porridge or in soup. However, I still prefer to use orange flesh ones. It is simply because orange flesh potato tastes sweeter. I can eat it with plain porridge just like an additional dish to my porridge meal. :)

2 cups of rice grain
6 cups of water
2 medium size sweet potatoes (orange flesh), cut into smaller pieces or chunky cubes

1) Boil 2 cups of rice grain with 3 times more water than cooking steamed rice. Boil the rice grain over high heat. Once boiled, reduce heat to low fire, to simmer for about 10 minutes.

2) Add sweet potato pieces, continue simmer for another 20 minutes, or until rice and potatoes are soften. Heat off, and ready to serve with the delicious Omelete with Onion dish.

Plain porridge counts about 150 kcal per regular bowl, with sweet potatoes added, it yields merely 100kcal more. Having plain porridge as your meal does help to cleanse your body system, and reduce body ‘heatiness’, some claimed. And, I believe so (smiling).

Tips: If using yellow flesh potatoes, add them right away when the heat is reduced to low fire. Yellow flesh potatoes need slightly longer boiling time.

Related Posts

apple tatin
Cakes and Bread

Apple Tarte Tatin

“This upside-down apple tatin will simply make a statement to your cooking history! Voilà!” French is back again! Hey! Remember my French cook out session where

Read More »
Thai Style Steamed Fish
Fish & Shells

Thai-Style Steamed Sea Bass

“Refreshing seafood dish, healthy and appetizing!” Got the idea of cooking this savory steamed fish in an appetizing and refreshing soup based from my creation

Read More »

6 Responses

  1. I have always wanted to cook this after I came back from Taiwan – their congee are mostly cooked with sweet potato too.

    After looking at your post, I am very tempted to try! :)

    1. Actually you don’t.

      However, for quicker cooking time, you may cover the pot in the beginning, but you have to watch out for spillage due to over-boiling. If not, put a lid tilted on the pot, instead.

    1. Same, it’s mainly depends on how thick you want it to be…. Just cook longer, if it’s too watery in the end. Remember your jok will still continue to absorb water even after heat off.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.