Vietnamese
Sticky Rice
Vietnamese xoi with glossy, separate grains and mellow mung-bean richness, steamed for chew and finished with savory toppings for a warm, satisfying breakfast-style bowl.
6 servings · 15 minutes prep · 60 minutes cook
Ingredients
Main
- 3 cups
- 1 tsp
- 1 tbsp
- 1/2 cup, hulled split yellow mung beans; rinse and soak separately for 4 hours
- 1/2 cup
Directions
Method
- Rinse the glutinous rice, then soak it in water for 8 hours or overnight. In a separate bowl, rinse and soak the hulled split mung beans for 4 hours.
- Drain the mung beans well. Steam them over rapidly boiling water until completely tender when pressed between your fingers, 20-25 minutes. Transfer to a bowl and gently break up any clumps.
- Drain the rice very well in a fine-mesh sieve, then toss it with the kosher salt and avocado oil.
- Steam the rice over rapidly boiling water until the grains are tender, glossy, and sticky but still distinct, 30-35 minutes, turning the rice once halfway through for even cooking.
- Fold in the cooked mung beans gently while both are hot, keeping the grains and beans distinct.
- Transfer to a warm serving dish and top with the fried shallots just before serving.
