Sticky rice, or xoi, is a warm and filling breakfast tied to countless Vietnamese mornings. Many think making it well is a street-stall secret, but it really takes just a few simple steps at home.
The secret to soft, glossy grains lies in choosing the rice, soaking it long enough, and steaming rather than boiling like regular rice. Grasp these and you can make sticky rice for the whole family on the weekend.
Choosing and Soaking Glutinous Rice
Choose plump, even, fresh glutinous rice for soft and fragrant results. Rinse the rice gently until clean, then soak it in cold water for hours, ideally overnight or at least four to six hours.
Soaking long enough lets the grains drink in water so they cook evenly and turn soft when steamed, with no hard core. Add a pinch of salt to the soaking water to season the rice from within.
Steaming Rather Than Boiling
Good sticky rice is steamed over water vapor, not boiled submerged like regular rice, which is what makes the grains glossy and loose. Set the drained rice in a steamer, spread it evenly, and poke a few holes for the steam to pass through.
Bring the water to a strong boil before setting the steamer on, and steam over medium heat for even vapor. Keep the lid on but occasionally wipe the condensation from underneath so it doesn’t drip and make the rice soggy.
Timing and Turning the Rice
Steaming takes about thirty to forty minutes, depending on the amount of rice and the heat. Partway through, lift the lid and gently turn the rice once so the top and bottom grains cook evenly.
If the surface looks a little dry, drizzle in a bit of warm water and steam a few minutes more. The rice is done when the grains turn translucent and soft yet still loose to the bite.
Adding Richness and Natural Color
When the rice is just done, drizzle in a little coconut milk or oil and toss to make the grains glossy and richly fragrant. This keeps the rice from drying out and stays soft longer.
For natural color, you can soak the rice with pandan leaves for green, gac fruit for red-orange, or magenta leaves for purple. Colors from natural ingredients are both pretty and add aroma.
Serving and Storing
Sticky rice pairs with all sorts of things: a sprinkle of sesame salt, pork floss, served with sausage, mung beans, or simply sugar and grated coconut. A plate of plain soft sticky rice is a base for endless variations.
Sticky rice firms up as it cools, but a quick re-steam or reheat makes it soft as new. You can cook a little extra and reheat it for the next morning’s breakfast for convenience.
Making sticky rice at home is easier than you think, needing only enough soaking and patient steaming. A plate of soft, fragrant sticky rice in the morning is a warm way to start the day for the whole family.