Sticky Rice with Corn and Coconut / xoi dua
Sticky rice, also known as glutinous or sweet rice, is a kind of short-grain rice.When cooked, it is
quite sticky and can be molded into shapes. You may substitute any chopped vegetable for the corn
and regular short-grain rice can substitute for the glutinous rice.
– 3 c. water
– 2 c. glutinous rice
– 1 8-oz. can corn, drained well
– 1 c. canned coconut milk* or whole
– 2 tsp. salt
– 4 tsp. sugar
– ¼ c. sesame seeds
– ½ c. chopped roasted peanuts
In a large saucepan, bring water and rice to a boil over high heat. Turn heat to low and cover. Simmer for
20 to 25 minutes, or until water is absorbed and rice is tender.
Add corn, coconut milk, 1 tsp. salt, and 2 tsp. sugar and mix well. Cover and keep warm over very low heat.
Place sesame seeds in a small skillet (do not add oil). Turn heat to medium and cook seeds about 2 to 3 minutes, or until they begin to
turn a light golden color. Stir frequently, being careful not to let seeds burn. When seeds are golden, pour into a small mixing bowl.
Add 1 tsp. salt, 2 tsp. sugar, and peanuts to sesame seeds. Mix well.
Spoon rice mixture into individual bowls. Sprinkle 2 to 3 tsp. of peanut-sesame seed mixture over each bowl of rice. Serve hot, cold, or at room temperature
Food: Sticky Rice with Corn and Coconut