Japanese sweet potatoes and uncooked rice.
Sweet potato rice porridge is another easy-to-cook meal. It is light on the tummy. When I was a kid, Mum would cook this porridge for me if my body gets heaty. The symptoms of heatiness are ulcers in the mouth and a poor appetite. In a way, the rice porridge is therapeutic as the light meal allows for better digestion which in turn allows the body to recover faster.
According to Mum, rice was a scarce commodity during the World War II. If the family had sufficient supply, they would have cooked rice, if not, it would be rice porridge. They reared poultry and pigs for meat, and also grew their own vegetables. Sweet potatoes were one of them. It was a luxury to have sweet potatoes in the porridge during those times.
With the weather now alternating from hot to humid to rainy and back, I thought it would be a good idea to have some of this porridge. Wuan could not get local sweet potatoes at the Pandan Perdana wet market. She bought some Japanese sweet potatoes instead. They are just as good although the potato was not as sweet as I had expected. One good thing about Japanese sweet potatoes is that they do not have chewy fibres like those found in the local varieties.
Sweet potato porridge
Sweet Potato Rice Porridge Recipe
1 cup fragrant rice
1 sweet potato
a pinch of salt (optional)
5 cups water
Peel sweet potato and cut into chunks. Rinse rice 4 or 5 times until water runs clear. Put rice and sweet potato into the automatic rice cooker. Add water. Allow to cook for another 5 minutes after the porridge begins to bubble over. Turn off the cooker and let sit for another 15 minutes. Do not open the cover until ready to serve. To be sure that the potato is thoroughly cooked, gently poke a fork into it. If the fork goes all the way in, it is cooked. The porridge can be eaten as is. Sometimes, I add some light soy sauce for taste. Serves two.
4 thoughts on “Sweet Potato Rice Porridge Recipe”
this is like staple for my dad when he was a kid … or at elast thats what he told me ..
my late grandfather had tons of this around the old house back then so this is what is prepared most of the time …
he still likes it till today …
fan shu chuk and fan shu tong sui …
Only people from that generation and before know how to appreciate this porridge. I guess they did not have as many food choices back then as we do now. As for fan shu tong sui, I like it cooked with ginger. Must get Wuan to cook some this weekend. 😛
The dish looks yummy, Peter. I was wondering whether I can omit the rice cooker?
Ciana, you certainly can cook the porridge in a pot over a stove. Just make sure the heat/fire is moderate.
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