Cooking Steps

1. 

   Step1:Prepare the ingredients. I use sweet potatoes. You can use purple ones.

2. 

   Step2:Pour Jiuyang light raised fresh rice into the pot. It's only eight hours from shelling to canning. No washing. So I didn't wash it. Keep the original taste of rice. One can of rice is 206 grams. I used about half of it.

3. 

   Step3:Add some water. If you want to drink congee, use less water.

4. 

   Step4:After boiling in high heat, stir and cook for 5 minutes. The rice is slightly swollen at this time. Because it's a big fire, so keep stirring to prevent overflow.

5. 

   Step5:Turn to medium heat. Cook for another five minutes. The rice has become very lustrous. Still, we need to stir it often.

6. 

   Step6:Turn down the heat. Put on the lid. We can use a spoon to put a little pad on it. It can prevent overflow very well. No need to look at the pot.

7. 

   Step7:Fifteen minutes later, the rice porridge reached its state. At this time, the rice had no hard core. The soup became thick.

8. 

   Step8:Peel the sweet potatoes and rub them into thin threads. It's OK to use a fine wipe board. It's easier to cook and soften.

9. 

   Step9:9 pour the sweet potato shreds into the porridge. Turn to medium heat.

10. 

    Step10:Keep stirring until the sweet potato is soft. Try the taste of congee. Some sweet potatoes are not sweet. We can add some sugar in advance. It's more delicious. Sweet potatoes usually come with their own sweetness, so they don't need to be added. This one depends on your preference.