Peanut sticky rice

Name: Peanut sticky rice
Prep time: 375 min
Cook time: 45 min
Total time: 420 min
Yield: 4
Ingredients: glutinous rice, rinsed, soaked about 6 hours and drained; raw peanuts, rinsed; thick coconut milk; white sesame seeds, toasted; salt, a pinch for the rice and the rest for the sesame salt; sugar for the sesame salt; fresh coconut, shredded for garnish

Xôi đậu phộng

Also called: Xôi lạc, Peanut sticky rice

VegetarianRiceVietnameseVeganNo onion or garlicContains peanut, sesame

Servings

4 servings

Ingredients

400 gglutinous rice, rinsed, soaked about 6 hours and drained
95 graw peanuts, rinsed
42 mlthick coconut milk
20 gwhite sesame seeds, toasted
5 gsalt, a pinch for the rice and the rest for the sesame salt
8 gsugar for the sesame salt
15 gfresh coconut, shredded for garnish (optional)

375 minPrep
45 minCook
420 minTotal
EasyDifficulty

Method

These references were used to check ingredients and cooking instructions.Nấu xôi đậu phộng nước cốt dừa bằng nồi cơm điệnCET (cet.edu.vn)Xôi đậu phộng muối mèDiep's Kitchen (WordPress)All references

Put the peanuts in a small pot, cover with water, bring to a boil, then simmer about 5 minutes and drain.
Put the drained rice, peanuts and a pinch of salt in a rice cooker, add water to just cover the rice and switch it on.
When the cooker switches to warm, gently stir in the coconut milk, close the lid and leave 15–20 minutes, checking that both rice and peanuts are tender; resume the cooking cycle briefly if needed.
Toast the sesame in a dry pan until golden and fragrant, cool it, then pound with the remaining salt and sugar.
Open the lid for a few minutes to let steam escape, fluff the rice, plate it and sprinkle with sesame salt and coconut.

Tips

Fluff gently so the peanuts do not break.
Do not add too much water so the rice stays chewy rather than mushy.

Substitutions

The garnish uses fresh shredded coconut as described by Diep’s Kitchen, not desiccated coconut.

Storage

Best served warm. Cool and refrigerate for 1–2 days; reheat by steaming or in a microwave with a splash of water.

Nutrition per serving (estimate)

Calculated from each ingredient weight and the cited food composition tables, divided by the base servings. Oil absorbed in frying and seasoning to taste are not counted.FoodData CentralU.S. Department of Agriculture, Agricultural Research ServiceAll references

574 kcalEnergy
14.2 gProtein
89.5 gCarbohydrate
18.1 gFat
5.7 gFibre
498 mgSodium

An estimate for reference only, not medical advice.