Sticky Rice with Mung Bean and Shallots

Name: Sticky Rice with Mung Bean and Shallots
Prep time: 45 min
Cook time: 40 min
Total time: 85 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups glutinous rice (sweet rice), soaked 4+ hrs; 2/3 cup dried split mung beans (peeled), soaked 4+ hrs; 4 shallots, thinly sliced; 1/4 cup neutral oil (vegetable or avocado); 1 tsp kosher salt; 4 scallions (green onions), thinly sliced; 2 tsp sesame seeds, toasted

A beloved Vietnamese breakfast dish of glutinous rice steamed over a savory layer of split mung bean paste and finished with crispy fried shallots and scallion oil. Hearty and satisfying, it is comfort food from the first bite. Plan ahead: soak the rice and mung beans for at least 4 hours or overnight.

85 minMediumServes 4380 cal/serving

VietnameseBreakfastStovetopVegetarianVeganHalal-friendlyDairy-FreeEgg-FreeGluten-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

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Ingredients

2 cups glutinous rice (sweet rice), soaked 4+ hrs
2/3 cup dried split mung beans (peeled), soaked 4+ hrs
4 shallots, thinly sliced
1/4 cup neutral oil (vegetable or avocado)
1 tsp kosher salt
4 scallions (green onions), thinly sliced
2 tsp sesame seeds, toasted

Instructions

1

Drain the soaked 2 cups glutinous rice (sweet rice) and 2/3 cup dried split mung beans (peeled) separately. Season the mung beans with half the 1 tsp kosher salt and stir to coat.
2

Set up a steamer over boiling water. Line the steamer basket with cheesecloth or a clean damp towel. Spread the sticky rice in an even layer, then top with the seasoned mung beans in a single layer.
3

Cover and steam over medium-high heat for 35-40 minutes, until the rice is translucent and tender and the mung beans are soft. Avoid lifting the lid in the first 20 minutes.
4

While the rice steams, heat 1/4 cup neutral oil (vegetable or avocado) in a small skillet over medium heat. Add 4 thinly sliced shallots and cook, stirring often, until deep golden and crispy, 8-10 minutes. Remove with a slotted spoon and drain on paper towels. Reserve the shallot oil.
5

Add 4 thinly sliced scallions (green onions) to the warm shallot oil off the heat and let sizzle for 30 seconds.
6

Transfer the steamed rice and mung bean mixture to a serving bowl. Drizzle with the scallion oil and top with the crispy shallots, 2 tsp toasted sesame seeds, and remaining salt to taste. Serve warm.

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Questions

How long does Sticky Rice with Mung Bean and Shallots take?

As written, 85 minutes: 45 of prep and 40 of cooking. The longest single stretch is step 3 (40 minutes): "Cover and steam over medium-high heat for 35-40 minutes, until the rice is translucent and tender and the mung beans are soft."

Do I need any special equipment for Sticky Rice with Mung Bean and Shallots?

Beyond a knife and a board, the method uses a steamer basket (step 2) and cheesecloth (step 2). If you do not have one, a metal colander set over the pot, lid on, works as a steamer.

What can I use instead of shallots in Sticky Rice with Mung Bean and Shallots?

The entry for Sticky Rice with Mung Bean and Shallots calls for 4 shallots, thinly sliced. In its place: Use half as much yellow or red onion plus a small clove of garlic.

How many calories are in Sticky Rice with Mung Bean and Shallots?

One serving (the recipe makes 4) is about 380 calories, with 8 g protein, 52 g carbohydrate and 10 g fat, plus 2 g fiber and 180 mg sodium. The figures are estimates computed from the ingredient list.

Can I make Sticky Rice with Mung Bean and Shallots ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Sticky Rice with Mung Bean and Shallots within two hours and eat it within three days. Reheat gently on the stovetop. The grain firms up as it chills; add a spoonful of water before reheating.

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