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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
- 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
- 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.
- 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.
- Make a plate of the rice and top with the toasted peanuts and coconut. slice the green onions into pieces. Sprinkle atop the plate.
- Dress the dish with sriracha and ponzu to taste, and serve.
- This recipe was entered in the contest for Your Best Vegan Recipe