Name: Sweet Potato Rice Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: Japanese
Ingredients: 1½ cups uncooked rice; 1½ cups water for cooking rice; 2 tablespoons cooking sake; 1 teaspoon salt; Black sesame seeds salt (gomashio), for garnish; 1 sweet potato, washed and cut into small cubes

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Introduction

Sweet Potato Rice is a comforting and subtly sweet dish that combines fluffy rice with tender cubes of sweet potato. It’s easy to prepare and makes a delightful side or a light meal on its own.

Ingredients

1½ cups uncooked rice
1 sweet potato
1½ cups water for cooking rice
2 tablespoons cooking sake
1 teaspoon salt
Black sesame seeds salt (gomashio) for garnish

Instructions

Step 1: Wash the rice in cold water until the water runs clear to remove excess starch.
Step 2: Place the washed rice in a rice cooker or large pot with 1½ cups of water and let it soak for 30 minutes.
Step 3: Wash and cut the sweet potato into small cubes.
Step 4: Soak the sweet potato cubes in a bowl of plenty of water to prevent discoloration.
Step 5: Pour the cooking sake and salt into the rice cooker or pot, then stir gently.
Step 6: Drain the soaking water from the sweet potato cubes and add them on top of the rice without mixing.
Step 7: Start the rice cooker or bring the pot to a boil, then simmer until the rice and sweet potatoes are cooked through.
Step 8: Once cooking is complete, keep the lid on and let the rice steam for an additional 10 minutes.
Step 9: After steaming, gently fluff the rice and sweet potatoes together with a rice paddle, mixing them evenly.
Step 10: Serve the sweet potato rice hot in bowls and sprinkle with black sesame seeds salt for added flavor.

Tips & Variations

Use a Japanese short-grain rice for the best texture and stickiness.
Swap cooking sake with a splash of dry white wine or omit for a sake-free version.
Add a handful of cooked edamame or chopped green onions for extra color and nutrition.
Instead of black sesame seeds salt, try toasted sesame seeds and a pinch of sea salt as garnish.

Storage

Store leftover sweet potato rice in an airtight container in the refrigerator for up to 2 days. Reheat gently in the microwave or on the stovetop with a splash of water to prevent drying out.

How to Serve

A close-up of a bowl filled with white rice mixed with small cube pieces of yellow and reddish-purple sweet potatoes scattered evenly throughout. There are tiny black sesame seeds sprinkled on top of the rice, adding small dark accents. The rice grains appear soft and fluffy with a slight shine, contrasting with the smooth, firm texture of the sweet potatoes. The bowl is white with a rustic dark rim and subtle brown markings inside, placed on a white marbled surface. Nearby, a small white plate with colorful designs holds two yellow pickled radish slices and a brown pickled plum. A pair of dark wooden chopsticks rests beside the bowl, along with a small wooden chopstick holder. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

While short-grain Japanese rice works best for texture, you can use medium-grain or long-grain rice but the stickiness and cooking time may vary slightly.

What can I substitute for cooking sake?

If you don’t have cooking sake, you can use dry white wine, mirin, or simply omit it. The dish will still be flavorful thanks to the sweet potato and seasoning.