Xôi Ngọt (Sweet Sticky Rice)

Ingredients

• 1 cup Sticky rice (glutinous rice)
• 1 cup Coconut milk
• 1/4 cup Sugar
• 1/4 teaspoon Salt
• 2 tablespoons Toasted sesame seeds

Instructions

1. 1Place the 1 cup of sticky rice in a fine-mesh sieve. Rinse the rice under cold running water, gently moving it with your fingers, until the water draining from the sieve runs completely clear. This removes excess starch.
2. 2Transfer the rinsed 1 cup of sticky rice to a large bowl. Add enough cold water to cover the rice by at least 2 inches (5 cm). Allow the rice to soak for a minimum of 4 hours, or preferably overnight (up to 12 hours).
3. 3After soaking, carefully drain the 1 cup of sticky rice using a fine-mesh sieve. Prepare a steamer basket by lining it with a piece of cheesecloth or parchment paper, ensuring there are holes for steam to pass through. Evenly spread the drained sticky rice in the prepared steamer basket.
4. 4In a medium saucepan, combine the 1 cup of coconut milk, 1/4 cup of sugar, and 1/4 teaspoon of salt. Place the saucepan over medium heat (approximately 300-325°F or 150-160°C). Stir continuously until the 1/4 cup of sugar is completely dissolved and the mixture is warm, about 3-5 minutes. Do not boil the mixture.
5. 5Carefully pour the warm coconut milk mixture evenly over the sticky rice in the steamer basket, ensuring all the rice is moistened. Place the steamer basket into a large pot or wok filled with about 2 inches (5 cm) of water, ensuring the water does not touch the bottom of the steamer basket. Bring the water to a boil over high heat, then reduce the heat to medium-high to maintain a steady steam.
6. 6Steam the rice for 30-40 minutes, or until the grains are translucent, tender, and sticky when pressed, and no longer hard in the center. Once cooked, carefully remove the steamer basket from the pot. Use a fork to gently fluff and separate the sticky rice grains.
7. 7Allow the rice to cool slightly for 5-10 minutes, which helps it firm up and become less watery. Sprinkle the 2 tablespoons of toasted sesame seeds evenly over the Xôi Ngọt before serving. Serve the sweet sticky rice warm or at room temperature.

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