Sweet Potato Rice
A simply sweetened rice dish.
- Nutrition facts are for one serving.
Ingredients(Servings: 4)
Directions
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Wash the rice in water by stirring vigorously with your hands. Drain and repeat this three or four times until the water is almost clear.
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Wash the sweet potato well, then cut into 1-1/2 cm (1/2 in.) cubes. Peel only areas of the sweet potato that are still dirty.
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Place the rice in a rice cooker together with 380 ml (about 1-1/2 US cups) of water and the cooking sake, set aside for more than 15 minutes. If a rice cooker is not available, place the rice and cooking sake in a pot with the amount of water indicated on the package.
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Add (A) and the sweet potatoes to the rice cooker (or pot) and cook.
Cooking Basics
1.
Rinse off any rice bran from the surface of the rice and any rice starch that attached during polishing. As it causes oxidation and sliminess, and is readily absorbed by the rice, quickly pour out the first batch of water used to rinse the rice that is cloudy from the rice bran content. This process is made easier by using an all-purpose strainer and a bowl.
2.
Rinse the rice by stirring with your hand and then discard of this water. Repeat this step 2 to 3 times until the water becomes less cloudy. Be careful not to rinse too vigorously, as doing so will damage the rice grains.
3.
Leave the rice in the colander for about 30 minutes to absorb water.
4.
Place the rice into the inner pot of a rice cooker, add the indicated amount of water, and then steam.
Glossary
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