Taiwanese Sweet Potato and Ginger Congee

Combine the rinsed short-grain white rice and 6 cups of water in a large pot. Bring to a boil over high heat, then reduce heat to low.

Add the peeled and cubed sweet potato and thinly sliced fresh ginger to the pot. Stir gently.

Cover the pot and simmer for 30 minutes, stirring occasionally to prevent sticking, until the rice has broken down and the sweet potato is tender.

Stir in the 1/2 teaspoon of salt and 1 tablespoon of sugar. Continue to simmer, uncovered, for another 5-10 minutes, or until the congee reaches your desired consistency, stirring frequently.

Taste and adjust seasoning if needed. Serve hot in individual bowls.