Vegan Xoi Bap (Sweet Corn Sticky Rice)
A sweet and savory Vietnamese snack made with sticky rice, corn, and coconut milk.
20m prep + 40m cook4 servings
Contains sesameDAIRY-freeSHELLFISH-freeFISH-free
320 cal|6g protein|55g carbs|8g fat|3g fiber
Ingredients
- 2 cups Sweet Corn Kernels (fresh or frozen)
- 1 cup Sticky Rice
- 1 can Coconut Milk
- 1/4 cup Sugar
- 1/4 tsp Salt
- 2 tbsp Toasted Sesame Seeds
Instructions
- 1Rinse the sticky rice thoroughly and soak in water for at least 4 hours, or overnight.
- 2Drain the rice and mix it with the sweet corn kernels.
- 3In a pot, combine the rice and corn mixture with coconut milk, sugar, and salt.
- 4Bring to a boil, then reduce heat to low, cover, and simmer for about 30-40 minutes, or until the rice is cooked through and the liquid is absorbed.
- 5Stir occasionally to prevent sticking.
- 6Once cooked, fluff the rice with a fork.
- 7Serve warm, garnished with toasted sesame seeds.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
Related Guides
Keep reading this recipe
Open this recipe in the appSign in to continue with this recipe. No meal plan generation needed.
Want a full week of recipes like this?
Get a personalized 7-day meal plan customized for your family's specific allergens. Every recipe is cross-checked by an independent AI.
Build my free 7-day planNo credit card required.