Gluten-Free Vietnamese Sticky Rice with Mung Bean and Coconut (Xoi Man)

Ingredients

• 2 cups Glutinous Rice (Sticky Rice)
• 1/2 cup Mung Beans, split
• 1 cup Coconut Milk
• 1 cup Water
• 1/2 teaspoon Salt
• 1/4 cup Dried Shrimp, soaked
• 2 tablespoons Fried Shallots
• 2 tablespoons Green Onions, chopped
• 1 tablespoon Vegetable Oil

Instructions

1. 1Place the 2 cups of glutinous rice and the 1/2 cup of mung beans in a large bowl. Cover them completely with water and let them soak for at least 4 hours, or preferably overnight. After soaking, drain the rice and mung beans thoroughly.
2. 2In a medium pot or the pot of a rice cooker, combine the drained 2 cups of glutinous rice and 1/2 cup of mung beans. Add the 1 cup of coconut milk, 1 cup of water, and 1/2 teaspoon of salt; stir gently with a spoon to combine all ingredients.
3. 3Cook the mixture using one of two methods: If using a rice cooker, place the pot inside and press the 'cook' button; it will cook for approximately 30 to 40 minutes until the liquid is absorbed and the rice is tender. If cooking on a stovetop, bring the mixture to a simmer over medium heat, then reduce the heat to low, cover the pot tightly, and cook for 30 to 40 minutes, until all the liquid has been absorbed and the rice is tender and soft.
4. 4While the rice is cooking, heat the 1 tablespoon of vegetable oil in a small skillet over medium heat (350°F / 175°C). Add the 1/4 cup of dried shrimp, which have been soaked, and sauté them for 2 to 3 minutes until they become fragrant and slightly crispy.
5. 5Once the rice is cooked, use a fork or spoon to gently fluff the 2 cups of glutinous rice and 1/2 cup of mung beans mixture directly in the pot. Carefully transfer the fluffed rice to a serving dish.
6. 6Arrange the sautéed 1/4 cup of dried shrimp evenly over the top of the sticky rice. Sprinkle with the 2 tablespoons of fried shallots and the 2 tablespoons of chopped green onions. Serve the Xoi Man warm.

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