Xôi is a popular Vietnamese sticky rice dish that comes in many delicious varieties. The glutinous rice is cooked until soft and sticky then topped with sweet or savory ingredients like mung beans, coconut milk, peanuts, and more. Xôi is a unique one-bowl meal or snack that is simple to make but can be customized in endless ways. It’s creamy, comforting, and deeply satisfying. Keep reading to learn everything you need to know How to make Xôi (Vietnamese Sticky Rice), authentic Xôi at home.
Ingredients & Equipment Sticky Rice
The main ingredient for Xôi is glutinous or sticky rice. This variety of short-grain rice has a very high starch content which makes the grains cling together when cooked.
Nếp cái hoa vàng rice grown in Vietnam is considered the best for Xôi but any sweet/glutinous rice can be substituted. Do not use regular long grain rice like jasmine or basmati. The essential ingredients for basic Xôi include:
- 1 1/2 cups glutinous rice
- 5 cups water
- Pinch of salt
You’ll also need toppings like:
- Mung beans
- Coconut milk
- Peanuts
- Shredded coconut
- Sesame seeds
- etc.
The special equipment recommended for making great Xôi includes:
- Rice cooker – This makes cooking the rice hands-off and foolproof. Use the setting for sweet rice or porridge.
- Steamer – Steaming the rice for the last 10 minutes ensures it cooks evenly and becomes ultra sticky. A bamboo steamer or metal steamer basket works well.
While special equipment is ideal, it’s possible to make Xôi without it using just a heavy pot with a tight fitting lid. This takes more effort and attention though.
Steps for Cooking Sticky Rice
Making Xôi is a simple process with these key steps:
- Soak the glutinous rice for at least 3 hours or up to overnight until softened. Soaking allows the rice to cook faster and more evenly.
- Drain then rinse the rice.
- Combine soaked rice, water, and salt in a rice cooker or heavy pot. Water should cover rice by about 1 inch.
- Cook rice on porridge or sweet rice setting if using a rice cooker. It should take 30-40 minutes. If cooking in a pot, bring to a boil then reduce heat to low, cover and simmer for 30 minutes.
- Transfer rice to a steamer basket or bamboo steamer lined with cheesecloth or banana leaves. Steam for 10 minutes. This makes the rice extra sticky.
- Fold desired toppings into the hot rice and mix well.
The rice is properly cooked when it’s very soft and sticky. The toppings should be warm and meld nicely with the rice.
Sticky Rice Varieties & Recipes
There are so many tasty varieties of Xôi to try. Here are a few popular ones with recipe instructions:
Xôi Gấc (Gac fruit sticky rice)
Ingredients:
- 1 1/2 cups glutinous rice
- 1/2 cup gac fruit paste
- 2 tablespoons coconut milk
- 2 tablespoons sugar
- Pinch of salt
Steps:
- Cook the rice according to basic Xôi instructions.
- Stir in gac fruit paste until rice is evenly orange colored.
- Add coconut milk, sugar and salt. Mix well.
- Steam for 10 minutes.
- Serve warm.
The gac fruit gives this Xôi its bright reddish-orange color and a sweet, mild flavor.
Xôi Nếp Nương (Annam’s odorata sticky rice)
Ingredients:
- 1 1/2 cups glutinous rice
- 1 cup chopped Annam’s odorata leaves
- 2 tablespoons coconut milk
- 2 tablespoons crispy fried shallots
- 1 tablespoon sesame seeds
- Salt to taste
Steps:
- Cook rice according to basic instructions.
- When rice is nearly done, stir in Annam’s odorata leaves.
- Fluff rice with a fork then transfer to steamer for 10 minutes.
- Fold in coconut milk, fried shallots, and sesame seeds. Season with salt.
- Serve immediately.
The Annam’s odorata leaf gives this Xôi an herbal, floral aroma and flavor.
Xôi Đậu Xanh (Mung bean sticky rice)
Ingredients:
- 1 1/2 cups glutinous rice
- 1/2 cup cooked mung beans
- 2 tablespoons coconut milk
- 2 tablespoons brown sugar
- Pinch of salt
Steps:
- Cook rice according to basic instructions.
- Fold in mung beans, coconut milk, brown sugar, and salt.
- Steam for 10 minutes to heat through.
- Serve warm.
The mung bean filling adds protein and gives this Xôi a hearty, savory-sweet flavor.
Tips & Tricks for Perfect Sticky Rice
Follow these tips to achieve the ideal sticky, satisfying texture and maximum flavor for your Xôi:
- Soak rice for at least 3 hours – overnight is best. Soaking softens the grains.
- Use the right rice variety. Sweet/glutinous rice ensures perfect stickiness.
- Don’t skip steaming the cooked rice. This firms it up and enhances stickiness.
- Fold and mix in toppings gently to keep rice intact.
- Add extra seasonings like ginger, lemongrass, or pandan extract for flavor.
- Drizzle with coconut milk just before serving for creaminess.
- Refrigerate leftovers and enjoy cold. Reheat gently with steam or microwave.
Frequently Asked Questions
Can I make Xôi ahead?
You can prepare the rice 1-2 days in advance then steam it right before serving. Cooked rice can also be frozen for months.
Is Xôi vegan?
Xôi is naturally vegan when made without egg, dairy, or meat-based ingredients. Many popular versions like mung bean Xôi are plant-based.
Where can I buy ingredients for Xôi?
Check Asian specialty markets for the best selection of sweet rice, Annam’s odorata leaves, gac fruit, etc. Mung beans and coconut milk are easy to find at regular grocers.
What are some common Xôi mistakes?
Not soaking the rice long enough, using the wrong rice variety, undercooking, skipping the steaming step, and overmixing toppings can all lead to unsatisfactory texture and flavor.
Conclusion: Sticky Rice Recipe
Xôi is a versatile and satisfying Vietnamese comfort food made easy with the right ingredients, equipment, and techniques. Adjust the toppings to create your own signature Xôi flavors. Share the joy of this cuisine with friends and family! With this guide, you now have all the knowledge needed to make tender, sticky, flavorful Xôi anytime. From the classic mung bean version to more unique combinations, the possibilities are endless.
How To Make Xôi (Vietnamese Sticky Rice)
Notes
- Adjusting Sweetness: Feel free to adjust the amount of sugar to your taste preference.
- Using a Pressure Cooker: If you have a pressure cooker, you can use it to cook the Xôi in less time. Follow your pressure cooker's instructions for steaming rice.
- Leftovers: Xôi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a steamer or microwave until warmed through.
- Adding Color: For a vibrant Xôi, you can use natural food colorings like butterfly pea flower water (for blue), beetroot juice (for pink), or turmeric (for yellow). Simply soak a portion of the rice in the colored water before adding it to the steamer basket.
Ingredients
- 2 cups glutinous rice
- 1 (13.5 oz) can coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 tablespoon tapioca starch
- Pandan leaves (2-3, tied into a knot) - Optional, for extra flavor
Instructions
- Wash the Rice: Rinse the glutinous rice thoroughly in a large bowl until the water runs clear. Drain well.
- Soak the Rice: Soak the rinsed rice in enough water to cover it by at least an inch for at least 4 hours, or preferably overnight. Soaking helps the rice cook evenly and become soft and sticky.
- Prepare the Steamer: Fill a pot with a few inches of water and bring it to a boil. If using banana leaves for wrapping, soak them in warm water for at least 10 minutes to make them pliable.
- Mix the Flavorings: In a separate bowl, whisk together the coconut milk, sugar, salt, and vanilla extract (if using).
- Combine and Steam: Drain the soaked rice and add it to a steamer basket. Pour the coconut milk mixture over the rice. If using pandan leaves, tie them into a knot and place them on top of the rice.
- Steam the Xôi: Place the steamer basket over the boiling pot of water. Cover the pot tightly and steam the Xôi for about 45 minutes to 1 hour, or until the rice is cooked through and translucent.
- Fluff and Steam Further (Optional): During steaming, open the lid every 15-20 minutes and fluff the rice gently with a fork. This helps prevent the rice from becoming clumpy. You can also add a splash of water if the rice seems dry.
- Thicken the Xôi (Optional): In a small bowl, mix the tapioca starch with a tablespoon of water to form a slurry. After the initial steaming time, stir the tapioca slurry into the Xôi. Steam for an additional 5-10 minutes, or until the Xôi reaches your desired consistency.
- Serve: Remove the steamer basket from the heat and discard the pandan leaves (if used). Let the Xôi cool slightly before serving. You can serve it plain or with your favorite toppings like toasted mung beans, shredded coconut, dried shrimp, or pork floss.
Nutrition Facts
How To Make Xôi (Vietnamese Sticky Rice)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 350 | |
| % Daily Value* | ||
| Total Fat 7 | 10.8% | |
| Saturated Fat 3 | 15% | |
| Trans Fat 0 | ||
| Cholesterol 0 | 0 | |
| Sodium 200mg | 8.3% | |
| Total Carbohydrate 50 | 16.7% | |
| Dietary Fiber 3 | 12% | |
| Sugars 15 | ||
| Protein 6 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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