Dairy-Free Vietnamese Sticky Rice (Xoi)

Ingredients

• 2 cups Sweet Rice
• 1/2 cup Mung Beans
• 1 cup Coconut Milk
• 2 tablespoons Sugar
• 1/4 teaspoon Salt
• 2 whole Shallots
• 2 tablespoons Vegetable Oil

Instructions

1. 1The day before, place the 2 cups of sweet rice and the 1/2 cup of mung beans in separate bowls and cover them generously with water. Let them soak for at least 4 hours, or preferably overnight.
2. 2After soaking, drain the 2 cups of sweet rice and the 1/2 cup of mung beans thoroughly in a colander.
3. 3In a large heavy-bottomed pot, combine the drained 2 cups of sweet rice, the drained 1/2 cup of mung beans, the 1 cup of coconut milk, the 2 tablespoons of sugar, and the 1/4 teaspoon of salt. Stir everything together.
4. 4Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 30-40 minutes. The sticky rice is done when it is tender and all the liquid has been absorbed.
5. 5While the sticky rice is simmering, prepare the shallots. Thinly slice the 2 whole shallots. Heat the 2 tablespoons of vegetable oil in a small skillet over medium heat. Add the sliced shallots and fry, stirring often, for 5-10 minutes, or until they are golden brown and crispy. Carefully remove the fried shallots from the skillet using a slotted spoon and place them on a plate lined with paper towels to drain.
6. 6Once the sticky rice is cooked, fluff it gently with a fork. Serve the 2 cups of sticky rice topped with the crispy fried shallots.

Substitutions

Related Guides