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Ingredients
- 1 medium Sweet potato
- 1 tsp Salt
- 360 ml Uncooked white rice
- 1 sheet Kombu (10 cm long strip)
Method
- 30 minutes before cooking the rice, wash it and let it sit in the colander.
- Wash the potatoes well and cut into 1cm cubes without peeling.
- Soak in water and remove any scum that floats to the top.
- Put the rice, salt, water (up to the 2 cup line), sweet potatoes, and kombu seaweed in the rice cooker.
- Once the kombu has expanded, press start.
- Once the rice has cooked, remove the kombu and gently stir the rice without breaking the potatoes.
- Serve into individual bowls.
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