Xoi - Vietnamese Sticky Rice

Ingredients

Glutinous rice

2 cups

Water

3 cups (for soaking and steaming)

Coconut milk

1 cup

Salt

1 teaspoon

Dried shrimp

1/2 cup, chopped

Fried shallots

1/2 cup

Toasted sesame seeds

2 tablespoons

Scallions

2, thinly sliced

Instructions

1. Rinse the glutinous rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed rice and 3 cups of water. Let it soak for at least 30 minutes to ensure the rice cooks evenly.
3. After soaking, drain the rice and transfer it to a steamer basket lined with cheesecloth. Steam the rice over high heat for about 30 minutes, or until it becomes soft and sticky.
4. While the rice is steaming, heat the coconut milk in a small saucepan over low heat. Stir in the salt until fully dissolved to make the coconut sauce.
5. Once the rice is cooked, transfer it to a large bowl. Pour the coconut milk mixture over the rice and gently fold to mix until the rice is evenly coated.
6. In a dry skillet over medium heat, toast the sesame seeds until golden brown, being careful not to burn them. Set aside.
7. In the same skillet, fry the chopped dried shrimp until crispy. Remove from heat and set aside.
8. To serve, plate the xoi hot, generously topping it with fried shallots, toasted sesame seeds, crispy dried shrimp, and sliced scallions for a delightful presentation.