Candy Rice

By • September 4, 2015 0 Comments

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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

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Serves 2

  • 1 teaspoon rice wine vinegar
  • 1 cup white or basmati rice, uncooked and rinsed
  • enough water to cook your rice to your liking
  • pinch sea salt
  • 1 teaspoon sesame oil
  • 1 tablespoon white cane sugar
  • 2-5 green onions, white parts and ends removed
  • 1/2 cup whole roasted salted peanuts
  • 1/3 cup shredded sweetened coconut
  • sriracha and ponzu to taste
  1. 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.
  2. 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.
  3. Make a plate of the rice and top with the toasted peanuts and coconut. slice the green onions into pieces. Sprinkle atop the plate.
  4. Dress the dish with sriracha and ponzu to taste, and serve.

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