Coconut Jook With Sweet Potato

• Coconut Jook (RIce Porridge)
• 1 cup Brown Rice
• 7 cups Not Chicken Broth or Veggie Broth
• 2 cups Coconut Milk
• 3 tablespoons Fresh, Peeled Ginger (mince it or leave it whole)
• Extra Coconut Milk or Water
• Salt to Taste
• Coconut Sweet Potatoes
• 2 pounds Sweet Potatoes
• 1/4 cup Shredded Coconut
• 2 ounces Ginger, Minced and Peeled
• 1 teaspoon Garlic Powder
• 1 teaspoon Cinnamon

1. Cooking the Jook is a long process that can be done on the stove, or in a crock pot. It can take 1-2 hrs on the stove cooking at medium.
2. Measure out all ingredients
3. Measure your rice out and place in a deep pot.
4. Add your Broth choice to pot along with the Coconut Milk
5. Add your Ginger to the pot. I prefer to use minced ginger because I like to eat it. If you don't wish to eat the ginger, leave it whole so it can be removed.
6. Bring the pot to a boil, and lower the temperature to a simmer and cover. rnThe rice will become soft and swollen, breaking down becoming mush and thickening as it cooks. I keep extra coconut milk/water on hand to thin the mixture out.rnThe proper consistency of Jook shouldn't be thin like soup, nor should it be thick like Oatmeal. A happy medium would be creamy.
7. Coconut Sweet Potatoes
8. Peel and dice the sweet potatoes into bite-sized cubes
9. Boil the sweet potatoes, cooking until fork tender. Do not Overcook
10. Drain the Sweet Potatoes and leave cool until you can handle them safely.
11. In a bowl measure out your Shredded Coconut, Ginger, Garlic Powder, and Cinnamon.
12. Add the sweet potatoes to the bowl and mix until evenly and fully coated
13. Serving:rnrnMeasure out 1 cup of Jook rnPlace 4oz sweet potatoes in the center of JookrnEnjoy warm and whenever!rnOptional: Garnish however you want!

coconut, brown rice, veggie broth, coconut milk, ginger, extra coconut milk, salt, coconut sweet potatoes, potatoes, shredded coconut, ginger, garlic, cinnamon

Taken from food52.com/recipes/21058-coconut-jook-with-sweet-potato (may not work)