Sticky Rice / Coconut Sticky Rice (Xôi nếp / Xôi nếp dừa)

March 13, 2020

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.