Vietnamese sticky rice, or glutinous rice, called xoi nep, required a long soak in water before being cooked in bamboo steamer. It is used for savoury and sweet rice cakes, such as banh chung and Hue com sen. It is enjoyed as a sweet, filling snack with sugar and coconut milk and, as it is fairly bulky, it is also served with dipping sauces, light dishes and vegetarian meals. Sticky rice is available in Chinese and Asian stores, as well as some supermarkets. The measured quantity of rice grains doubles when cooked.
- Serves 4
- 350 g sticky rice
- Put the rice into a large bowl and fill the bowl with cold water.
- Leave the rice to soak for at least 6 hours, then drain, rinse thoroughly, and drain again.
- Fill a wok or heavy pan one-third full with water.
- Place a bamboo steamer, with the lid on, over the wok or pan and bring the water to the boil.
- Uncover the steamer and place a dampened piece of muslin (cheesecloth) over the rack.
- Tip the rice into the middle and spread it out a little.
- Fold the muslin over the rice, cover and steam for about 25 minutes until the rice is tender but firm.