As a Korean family, we eat a lot of rice, and while it’s delicious on its own, I love to amp up the nutrition to make it more filling and varied for my kids, like this Korean multigrain rice with beans and lentils. This sweet potato rice has been a favorite in our home for years—it’s always a hit! Its natural sweetness pairs perfectly with a drizzle of savory sauce for a burst of flavor. You can easily cook it in a rice cooker, which is my go-to method, or on the stovetop. Let me show you how! And if you’re looking for more one pot meal, you must try this beef broccoli rice cooker meal!
Ingredients
Step-by-Step Instructions
How to Cook On the Stovetop
No rice cooker? No problem! You can easily cook this dish in a pot on your stovetop. For the best results, use a heavy-bottomed or stone pot, as they distribute heat evenly and prevent the rice from sticking.
Rice – use short or medium grain rice because they have a higher starch content, which helps the rice cook up soft and slightly sticky—perfect for holding together with the sweet potatoes. Sweet potato – I like to use Korean sweet potatoes but feel free to use any variety you wish.
Simply follow these steps:
Serving Suggestions
- Seasoning Sauces: Elevate the flavor of your sweet potato rice with various seasoning sauces. Try a mixture of soy sauce, sesame oil, and minced garlic for an Asian twist. For a creamy option, drizzle on some tahini or a yogurt-based sauce. You could also mix in a bit of hot sauce or sriracha for a spicy kick!
- Protein Additions: Want to make it a bit heartier? Toss in some proteins!
Beans: Black beans or chickpeas are great choices—they add texture and pack in the protein without the meat. Eggs: Scramble up some eggs or even poach them to mix in; they pair perfectly with the sweet potatoes. Chicken: Shredded or diced chicken is always a hit!
- Veggie Mix-Ins: Feel free to throw in some veggies! Sautéed spinach, bell peppers, or steamed broccoli add color and a nutrient boost.
Storage
Let the rice cool to room temperature before storing in an airtight container. Refrigerate for 3-5 days. You can also portion into freezer-safe bags or containers for up to 3 months. To reheat, microwave or warm on the stovetop with a splash of water. Thaw overnight in the fridge if frozen. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
