Sticky Rice / Coconut Sticky Rice (Xôi nếp / Xôi nếp dừa)
Sticky Rice / Coconut Sticky Rice (Xôi nếp / Xôi nếp dừa) © kvalifood.com
Vietnamese sticky rice, steamed until chewy and tender. The base recipe is plain - just glutinous rice and salt - but the coconut variation adds shredded fresh coconut during the final stage of steaming for a fragrant, slightly sweet result. Sticky rice is served alongside grilled meats, curries, or as a base for sweet toppings.
Ingredients
- ½ kg glutinous rice
- 1 l water
- ½ tbsp sea salt
Directions
- Soak the glutinous rice in the water for 6 hours (or overnight).
- Drain the rice and wash it thoroughly under running water. Strain well.
- Mix the sea salt into the drained rice.
- Place the salted rice in a steamer and steam for 1 hour. After the first hour, fluff the rice with a wooden spoon to loosen it, then steam for an additional 30 minutes.
- For coconut sticky rice: during the final 30 minutes of steaming, scatter 150 g of shredded fresh coconut over the rice and continue steaming.
Notes
- The 6-hour soak is important - glutinous rice needs it to cook evenly by steaming.
- To reheat sticky rice, always use a steamer. Microwaving changes the texture and makes it tough.
- For the coconut version, use fresh coconut if possible. Desiccated coconut is a backup, but the texture won’t be as good.
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