Soft and Chunky Sweet Potato Rice

1. 1

   30 minutes before cooking the rice, wash it and let it sit in the colander.

2. 2

   Wash the potatoes well and cut into 1cm cubes without peeling.

3. 3

   Soak in water and remove any scum that floats to the top.

4. 4

   Put the rice, salt, water (up to the 2 cup line), sweet potatoes, and kombu seaweed in the rice cooker.

5. 5

   Once the kombu has expanded, press start.

6. 6

   Once the rice has cooked, remove the kombu and gently stir the rice without breaking the potatoes.

7. 7

   Serve into individual bowls.

8. 8

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* Per serving · 4 servings · Values may vary.

No additional tips available.