Korean Sweet Potato Rice (Steamed Grain Bowl with Natural Sweetness)

Rinse 200 g rice several times, changing the water until it looks only slightly cloudy.

Drain well, then spread the rice evenly in the pot so the water level stays consistent during cooking.

Peel 200 g sweet potato and cut it into 2 cm cubes so the centers cook with the rice.

Soak the cubes in cold water for 3 minutes, then drain them to reduce extra starch.

Place the drained sweet potato in one even layer over the rice.

Do not press or stir it into the grains, because crowded pieces can make one area too wet and unevenly cooked.

Pour in 260 ml water and 0.25 teaspoon salt around the edge of the pot to avoid disturbing the layer.

Set over high heat, and as soon as it boils, lower the heat to low.

Cover and cook over low heat for 15 minutes.

Keep the lid closed so steam stays trapped; wait until the bubbling sound fades and the rice smells nutty rather than wet.

Turn off the heat and let the pot rest, covered, for 10 minutes.

Gently fold with a rice paddle, then serve when the sweet potato yields easily to a chopstick and the grains stay distinct.