Taiwanese Sweet Potato Porridge with Pork Floss and Pickled Cucumber

Rinse the white rice thoroughly under cold water until the water runs clear. Drain well.

In a large pot, combine the rinsed rice and 6 cups of water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.

Add the diced sweet potato to the pot with the rice. Continue to simmer, covered, for another 10 minutes, or until the sweet potato is tender and the porridge has thickened to your desired consistency. Stir occasionally.

While the porridge cooks, prepare the pickled cucumber: In a medium bowl, combine the thinly sliced cucumber, rice vinegar, sugar, and salt. Stir well and let sit for at least 10 minutes.

Ladle the hot sweet potato porridge into individual serving bowls. Top each serving generously with pork floss and a spoonful of the quick-pickled cucumber. Serve immediately.