Sweet Savory Rice

Steps

How to make it

Prep 20 min · Cook 18 min

1. Prep: dice 40 g candied fruit; steam rice to taste until fluffy and keep warm, fluffing with a spatula; prepare Tainan specialty to taste per package.
2. Heat 1 Tbsp olive oil in a skillet over low heat; stir candied fruit 1 minute until glossy and fragrant (do not let it burn).
3. Add rice to taste; raise to medium heat and stir-fry 2 minutes until grains are coated with oil and separate (toast the rice).
4. Add 2 Tbsp hot water at a time, stirring until absorbed, repeat 2–3 times about 4 minutes until grains are lightly moist and sticky.
5. Balance sweetness with 1/3 tsp sea salt and 1/4 tsp cracked black pepper; taste and adjust sweet-savory ratio.
6. Fold in Tainan specialty to taste and stir-fry 1 minute to distribute sweet-savory flavor evenly.
7. Turn off heat and toss gently to avoid breaking grains.
8. Serve in bowls while hot—the sweet-salty layers of Second Floor Tainan sweet rice.

Tips & storage

Make it easier

• Finish the main component and sauce separately before plating so the textures stay layered.
• Keep cold garnish and hot proteins apart until the final minute for a more restaurant-like result.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best enjoyed on the day it is made; refrigerate components separately when possible and reheat gently.

Substitutions