Candy Rice – a delicious recipe with rice wine vinegar, white, water, salt, sesame oil, white cane sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
315
kcal
Calories
11
g
Fat
48
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 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, and more.
Yes, Candy Rice falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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