A lovely warming rice dish to go with your other dishes.
Japanese Sweet Potato Rice
1 Japanese sweet potato
2 C (400g) short grain white rice
3 C (720ml) cold water
2 Tbsp soy sauce*
1 Tbsp black sesame seeds to garnish
*Can easily be made gluten-free with tamari or gluten-free soy sauce.
Wash your sweet potato and chop into cubes (use a sharper knife than mine! Ha)
Rinse your rice and drain about 3 times until the water isn’t cloudy.
In a pot, add rice, cold water, sweet potato and soy sauce. Bring to a boil and stir.
Turn down to low and cover with a lid. Cook for 12 minutes.
Take pan off heat. DO NOT lift up the lid or stir. The rice is still cooking. Let sit 20 min. (Feel free to not drink during this part. I had beer on the brain!)
Serve hot or at room temperature. Garnish with black sesame seeds on top.
