Peel and cut the sweet potatoes into small pieces. 1 large or 2 small sweet potatoes yield about 2 1/2 cup.
Rice Cooker Method
Add washed millets into the inner pot of the rice cooker. Next, add filtered water into the inner pot of the rice cooker. The water level should be at porridge line 1.
Then add sweet potatoes into the inner pot of the rice cooker.
Press the "menu" butto to toggle to pre-programmed “porridge” setting (this program takes 1-hour cooking time). To start cooking right away, press the "cooking" button. To set the timer for later (eg. breakfast next morning), press the “timer” button to toggle between “timer 1” and “timer 2” to choose the timer you want to use, then use the “▲” and “▼” buttons to adjust finish time, then press “cooking” button to start the rice cooker on the timer.
When cooking is done, the rice cooker will play a ringtone, and then automatically switch to “keep warm” setting until it is manually turned off.
Before serving, use a laddle to stir the porridge for a minute to achive a harmogenous consistency. Slightly press on the sweet potato pieces to blend into the porridge.
Stove Top Method
Add washed millets, sweet potato pieces, filtered water into a sauce pan. Cover with a lid.
Bring the pot to a boil, and then simmer on low heat for 40 minutes.
The rice cooker comes with a measuring cup (180ml). For this recipe, I am using imperial system measurement, 1 cup = 240ml. This is for those who don't have a rice cooker, I would like to provide a widely adopted measurement so that the recipe can be made in a regular fashion on the stove top.
~ Nourishing Recipes Based on Ancestral Wisdom & Modern Science ~