Food Recipes Breakfast & Brunch Porridge Taiwanese Congee with Sweet Potato 3.0 (1) 2 Reviews Congee, the popular rice porridge that’s eaten throughout Asia, is simple to make and perfect for a soothing meal any time of day. Slideshow: More Congee Recipes By Kay Chun Kay Chun Kay Chun is a recipe developer, food stylist, and New York Times Cooking contributor. She also formerly worked as Test Kitchen senior editor at Food & Wine. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: © John Kernick Total Time: 1 hr Yield: 4 Ingredients 1 cup short-grain rice, rinsed and drained One 3-inch piece of peeled fresh ginger, thinly sliced, plus 1 tablespoon minced ginger 1 1/2 pounds mixed sweet potatoes, peeled and cut into 2-inch pieces Kosher salt 5 tablespoons canola oil 1/2 cup thinly sliced scallions Directions In a large heavy-bottomed saucepan, combine the rice, sliced ginger and 12 cups of water and bring to a simmer. Cook over moderately low heat, stirring occasionally, until it starts to look creamy, about 30 minutes. Add the sweet potatoes and cook, stirring occasionally, until the rice and potatoes are tender and the porridge is thick, about 15 minutes longer. Season with salt. Meanwhile, in a small bowl, combine the oil with the scallions and finely chopped ginger and season with salt. Divide the congee between bowls and drizzle with the scallion-ginger oil. Make Ahead The congee and the scallion-ginger oil can be refrigerated separately overnight. Reheat the congee slowly, adding more water if too thick. Originally appeared: January 2017 Rate It Print