Xôi Ngô (Sweet Corn Sticky Rice)

Ingredients

• 1 cup Sticky Rice
• 1 cup Sweet Corn
• 1/2 cup Coconut Milk
• 1/4 cup Sugar
• 1/4 tsp Salt
• 2 tbsp Shredded Coconut

Instructions

1. 1Measure 1 cup of sticky rice into a bowl. Cover the sticky rice with water and let it soak for at least 4 hours or overnight. After soaking, drain the water completely from the sticky rice.
2. 2Place the drained sticky rice in a steamer basket over a pot of simmering water. Steam the sticky rice for 20-25 minutes, or until it is nearly cooked and looks translucent. The rice should be tender but still have a slight chew.
3. 3In a separate bowl, combine the 1/2 cup coconut milk, 1/4 cup sugar, and 1/4 tsp salt. Place this mixture in a small saucepan over medium-low heat (around 300°F/150°C). Stir gently until the sugar is completely dissolved, about 2-3 minutes. Do not let it boil.
4. 4Add the 1 cup sweet corn to the nearly cooked sticky rice in the steamer basket. Stir gently to combine the corn and rice.
5. 5Pour the warm coconut milk mixture evenly over the sticky rice and corn. Stir everything together gently to ensure the rice and corn are coated.
6. 6Continue to steam the mixture for another 10 minutes, covered, until the sticky rice is fully cooked, tender, and has absorbed the coconut milk mixture. The rice should be sticky and slightly glossy.
7. 7Transfer the cooked Xôi Ngô to a serving dish. Sprinkle the 2 tbsp shredded coconut over the top just before serving.

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