1. Rinse the rice, soak in water for a while and drain.

2. Cut the sweet potatoes into 1cm cubes.

3. Place the rice, potatoes, water and salt in a vacuum-packing bag. Vacuum pack it and heat in a steam oven at 92 �� for 40 minutes.

Tips:

• Water does not evaporate when food is cooked in a vacuum-packed bag. Therefore, if you are careful to use exact amounts of rice and water, you can make porridge having the same consistency at any time. Also, by adjusting the amount of water, large amounts of porridge having different consistencies can be cooked at the same time. This cooking method first originated in hospital food preparation. Taking advantage of the vacuum-pack cooking method, you can meet individual needs while cooking a large amount of food.
• When employing the vacuum-pack cooking method, pay special attention to sanitation and make sure your hands and cooking utensils are properly disinfected.