Author Notes
I made this not knowing where it was going but it came out really delicious, cheap, and easy-- a winning combination in my book. I call it candy rice because it is a sweet sticky rice topped with peanuts and coconut. My version calls for ponzu, a citrus and vinegar seasoned soy sauce dressing, but regular low sodium soy sauce works just fine. Feel free to omit this entirely and substitute with a gluten free soy sauce such as Bragg's Liquid Aminos. —Jul Marciano
Ingredients
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1 teaspoon
rice wine vinegar
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1 cup
white or basmati rice, uncooked and rinsed
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enough water to cook your rice to your liking
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pinch
sea salt
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1 teaspoon
sesame oil
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1 tablespoon
white cane sugar
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2-5
green onions, white parts and ends removed
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1/2 cup
whole roasted salted peanuts
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1/3 cup
shredded sweetened coconut
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sriracha and ponzu to taste
Directions
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Heat rice, water, rice wine vinegar, sugar, sesame oil, and salt in a medium pot on high until bubbling. Cover and reduce heat to medium until your rice is sticky and tacky, but not over cooked. Keep a close eye on the rice and add more water if you need to. The consistency of the rice makes this dish.
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While the rice is cooking, toast the coconut and peanuts in a pan together on low- medium heat. Remove the pan from the heat BEFORE the ingredients are done toasting, because they will continue to toast in the pan sitting on the counter.
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Make a plate of the rice and top with the toasted peanuts and coconut. slice the green onions into pieces. Sprinkle atop the plate.
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Dress the dish with sriracha and ponzu to taste, and serve.
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