Sweet Potato Rice Porridge
There was always a black iron pot in my grandmother's kitchen. Frosted sweet potatoes were cut into pieces and boiled with rice to make golden and thick porridge. The sweet fragrance could penetrate three alleys and wrapped my entire childhood like an invisible scarf. Ten years later, I reproduced this pot of porridge in the city.
Ingredients
- 1 bowl rice
- 1 sweet potato
Instructions
- Cut the sweet potatoes into small cubes and soak them in water first to prevent oxidation.
- Soak the rice for 30 minutes, with the amount of water being 10 times the amount of rice, and bring to a boil over high heat
- Cook over low heat until rice blooms.
- Add diced sweet potatoes
- Cover the casserole with a lid (not too tight to prevent overflow) and continue cooking over low heat.
- Cook until the sweet potato porridge becomes thick and then turn off the heat
Notes
1. Sweet potatoes must be cooked thoroughly. First, the cell membrane of the starch in sweet potatoes is difficult to digest without being destroyed by high temperature; second, the "gasification enzyme" in sweet potatoes will cause discomfort after eating if it is not destroyed by high temperature
. 2. Stir the porridge constantly with a spoon during the cooking process to prevent it from sticking to the pot, and the porridge will also tend to become sticky.
. 2. Stir the porridge constantly with a spoon during the cooking process to prevent it from sticking to the pot, and the porridge will also tend to become sticky.