Xoi Nep Than (Vietnamese Black Glutinous Rice)

Ingredients

• Black glutinous rice (2 cups)
• Water (4 cups (for soaking))
• Coconut milk (1 cup)
• Sugar (1/4 cup)
• Salt (1/2 teaspoon)
• Sliced mango (1 cup, fresh)
• Shredded coconut (1/2 cup, toasted)
• Toasted sesame seeds (2 tablespoons)

Instructions

1. Rinse the black glutinous rice under cold water until the water runs clear to remove excess starch.
2. In a large pot, combine the rinsed rice and 4 cups of water. Let it soak for at least 4 hours or overnight for the best texture.
3. After soaking, drain the rice and transfer it back to the pot.
4. Add the coconut milk, sugar, and salt to the pot with the drained rice. Stir well to combine.
5. Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
6. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 20-25 minutes, or until the rice is tender and the liquid is absorbed.
7. While the rice is cooking, toast the sesame seeds in a dry pan over medium heat until golden brown. Set aside to cool.
8. Once the rice is cooked, fluff it with a fork and let it rest for a few minutes.
9. Serve the Xoi Nep Than hot, generously topped with toasted sesame seeds, shredded coconut, and fresh mango slices.