Authentic Vietnamese Xôi Trắng Recipe: A Step-by-Step Guide

Ingredients

2 cups of glutinous rice (also known as sticky rice)
1 tablespoon of vegetable oil
1 teaspoon of salt
4 cups of water
Fresh banana leaves or parchment paper for serving

Steps and instructions

Rinse the glutinous rice under cold water until the water runs clear. This will remove any excess starch and prevent the rice from becoming too sticky.
Soak the rice in a bowl of water for at least 4 hours, or overnight if possible. This will soften the rice and make it easier to cook.
After soaking, drain the rice and return it to the bowl.
Add the vegetable oil and salt to the rice. Stir until the rice is evenly coated.
Transfer the rice to a steamer, spreading it out in an even layer.
Steam the rice over high heat for about 30 minutes, or until the rice is cooked through and sticky. If necessary, stir the rice occasionally to ensure it cooks evenly.
While the rice is steaming, prepare your serving plates by lining them with banana leaves or parchment paper.
Once the rice is cooked, transfer it to your prepared serving plates. Use a spoon to spread the rice out in an even layer.
Serve the Xôi Trắng hot, as a side dish or a base for other dishes.

Tools for making

Steaming basket - A steaming basket or steamer insert for cooking the glutinous rice.
Bowl - A bowl for soaking and draining the rice.
Spoon - A spoon for stirring the rice and spreading it onto the serving plates.
Knife - A knife for cutting the banana leaves or parchment paper to line the serving plates.
Steamer - A steamer for cooking the rice. This can be a stovetop steamer or an electric steamer.

Recipe variations

Add coconut milk to the steamed rice for a fragrant and creamy version of Xôi Trắng.
Add a sweet or savory filling to the center of the rice before steaming, such as mung bean paste or shredded chicken.
Replace the glutinous rice with black glutinous rice to create a visually striking and nutty-flavored Xôi Trắng.
Top the steamed rice with toasted sesame seeds or roasted peanuts for added crunch and flavor.
Add a few drops of pandan extract to the rice for a vibrant green color and subtle aroma.
Replace the vegetable oil with melted butter for a richer taste.
For a sweet version, mix in sugar or honey to the rice before steaming.
Experiment with different toppings such as caramelized shallots, dried shrimp, or fried onions.
For a vegan option, omit the vegetable oil and use plant-based alternatives such as coconut oil or margarine.
Try serving Xôi Trắng with various toppings or accompaniments such as grilled meats, pickled vegetables, or fried eggs.

Recipe overview

Xôi Trắng, also known as Vietnamese Sticky Rice, is a simple and versatile dish that is a cornerstone of Vietnamese cuisine. Traditionally served as a side dish or base for a variety of main dishes, this sticky, glutinous rice is known for its distinct texture and its ability to absorb and enhance flavors. This recipe walks you through the process of making Xôi Trắng, from soaking and steaming the rice, to serving it on a bed of fresh banana leaves or parchment paper. Although the preparation requires some time due to the soaking process, the actual cooking time is relatively short and simple. With just glutinous rice, vegetable oil, and a bit of salt, you can prepare this dish as an excellent accompaniment to your favorite Vietnamese dishes.

Common questions

Can I use regular rice instead of glutinous rice?
No, glutinous rice is essential for Xôi Trắng as it provides the sticky texture that is characteristic of this dish.
Can I substitute another type of oil?
Yes, you can use any neutral-flavored oil such as canola oil or sunflower oil as a substitute for vegetable oil.
Do I have to use banana leaves?
No, if you don't have banana leaves, you can use parchment paper as a substitute for lining the serving plates.
Can I add any toppings or flavors to the Xôi Trắng?
Traditionally, Xôi Trắng is served plain, but you can add toppings such as shredded coconut, sesame seeds, or even savory toppings like fried shallots if desired.
Can I refrigerate any leftovers?
Yes, you can refrigerate any leftover Xôi Trắng in an airtight container for 2-3 days. To reheat, steam it again or use a microwave.

Serving dishes and utensils

Steamer - A steamer is essential for cooking the glutinous rice to perfection.
Bowl - A bowl is needed for soaking the rice before cooking.
Spoon - A spoon is used for stirring the rice and spreading it out on the serving plates.
Banana leaves or parchment paper - These are used to line the serving plates, adding flavor and making it easier to serve the Xôi Trắng.

Origin stories

Xôi Trắng is a staple food in Vietnam, hailing from a tradition of rice cultivation that dates back thousands of years. Its magic lies in its simplicity - just glutinous rice, salt, and oil. Yet, it's this very simplicity that makes Xôi Trắng the perfect accompaniment to a variety of dishes, from savory to sweet. In the old times, it was often served wrapped in banana leaves, adding a subtle flavor and preserving its warmth. Nowadays, it's common to see Xôi Trắng at breakfast tables across Vietnam, often paired with braised meat, pickled vegetables, or sweetened condensed milk. It's indeed a testament to the Vietnamese saying, "Rice is never boring."

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.