Xoi Xeo Sticky Rice

Name: Xoi Xeo Sticky Rice
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Vietnamese
Ingredients: 2 cups glutinous (sticky) rice, soaked 4 hrs; 1 cup full-fat coconut milk; 1 tsp ground turmeric; 1 tsp kosher salt; 1/2 cup dried split mung beans (yellow moong dal), soaked 30 min; 4 shallots, thinly sliced; 1/3 cup neutral vegetable oil; 1/2 tsp granulated sugar; 4 scallions, thinly sliced

A fragrant Vietnamese sticky rice dish cooked with coconut milk and turmeric, topped with crispy shallots and a savory mung bean paste. Plan ahead: the sticky rice must soak for at least 4 hours or overnight.

65 minMediumServes 4360 cal/serving

VietnameseBreakfastStovetopVeganHalal-friendlyGluten-FreeDairy-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeNightshade-Free

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Ingredients

2 cups glutinous (sticky) rice, soaked 4 hrs
1 cup full-fat coconut milk
1 tsp ground turmeric
1 tsp kosher salt
1/2 cup dried split mung beans (yellow moong dal), soaked 30 min
4 shallots, thinly sliced
1/3 cup neutral vegetable oil
1/2 tsp granulated sugar
4 scallions, thinly sliced

Instructions

1

Drain the soaked glutinous (sticky) rice. In a large bowl, whisk together 1 cup full-fat coconut milk, 1 tsp ground turmeric, 1 tsp kosher salt, and 1/2 tsp granulated sugar. Add the drained rice and toss to coat evenly. Let sit 10 minutes.
2

Set up a steamer over boiling water. Line the steamer basket with cheesecloth or a damp kitchen towel. Add the rice and steam, covered, for 30 to 35 minutes, until the grains are tender, glossy, and sticky. Fluff and fold the rice halfway through cooking.
3

Meanwhile, drain the soaked 1/2 cup dried split mung beans (yellow moong dal) and place in a small saucepan. Cover with 1 cup of water and simmer over medium heat for 15 minutes until completely soft. Drain, then mash with a pinch of kosher salt until smooth. Set aside.
4

Heat 1/3 cup neutral vegetable oil in a small skillet over medium heat. Add 4 thinly sliced shallots and cook, stirring frequently, for 8 to 10 minutes until deeply golden and crispy. Remove with a slotted spoon and drain on paper towels. Reserve the oil.
5

Stir the 4 thinly sliced scallions into the hot reserved shallot oil and drizzle over the steamed sticky rice. Fold gently to distribute.
6

Serve the sticky rice topped with the mung bean paste and crispy shallots.

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Questions

How much time should I plan for Xoi Xeo Sticky Rice?

As written, 65 minutes: 20 of prep and 45 of cooking. The longest single stretch is step 2 (35 minutes): "Add the rice and steam, covered, for 30 to 35 minutes, until the grains are tender, glossy, and sticky."

Why fold instead of stir in Xoi Xeo Sticky Rice?

Step 5 reads: "Fold gently to distribute." Folding keeps the air you just beat in. Stirring at step 5 would knock it out and the result would come out dense.

Do I need any special equipment for Xoi Xeo Sticky Rice?

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.

Is there a substitute for coconut milk in Xoi Xeo Sticky Rice?

The entry for Xoi Xeo Sticky Rice calls for 1 cup full-fat coconut milk. In its place: Heavy cream or evaporated milk gives the same body without the coconut flavor. To stay dairy-free, blend soaked cashews with water until smooth.

How do I store and reheat Xoi Xeo Sticky Rice?

Refrigerate what is left of Xoi Xeo Sticky Rice 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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