It has so much texture!
Its well loved and served often.
As a child my breakfasts were a bowl of steaming noodle soup and sticky rice wrapped in banana leaf.
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For our travels, my mum would pack a lunch box of sticky riceits the perfect packed lunch.
With this recipe, we elevate sticky rice for special celebrations like Tet.
Glutinous Rice: Its Sticky!
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Glutinous rice is grown throughout the Far East and eaten as grain and ground into flour.
When cooked the glutinous rice becomes sticky, each grain holds onto each other like a group hug.
Each bite is really sticky, chewy, and satisfying.
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Glutinous rice is a misnomer since it has no gluten in it.
I am not particular to a brand of glutinous rice.
They all seem to be forgiving and work well.
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This recipe calls for white glutinous rice, but you might use black or brown glutinous rice.
Other types of rice like jasmine or basmati will not be sticky when cooked.
You could even plan ahead and soak it overnight.
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Soaking the rice reduces the length of time it takes to cook it.
It also ensures the rice absorbs water evenly and cooks uniformly.
Tips on Steaming the Rice
The rice is cooked in a steamer pot.
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The bottom (the pot) is filled with enough water to continuously boil and create steam.
A steamer basket is set on top of the pot and is filled with rice.
The rice is then steamed with the lid on.
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You could also use an electric steamer.
I like to have a kettle of boiling water ready to refill the pot if needed.
While the rice steams, stir it occasionally so that it cooks evenly.
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you’re free to hold the cooked rice in the steamer for a couple of hours.
Steam it again to reheat when youre ready to serve your meal.
If its freshly cooked, it is also nice at room temperature.
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Keep it covered to prevent it from drying out.
What is Lap Xuong?
Lap xuong is a beloved dried sausage youll find in dishes during Tet.
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Its sweet and savory with a chewy but firm texture.
Its often served whole, sliced, or finely chopped and mixed into dishes.
Oftentimes sticky rice is portioned and packed in banana leaf parcels.
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It does take some effortits often referred to as gifts to the mouth.
The subtle flavor of the banana leaf adds to the sticky rice and gives off an appetizing aroma.
Plus, the banana leaf parcel acts like a vessel to carry food on your journey.
Just dispose it as compost after enjoying the delicious sticky rice.
To prepare the banana leaves, place them in a large bowl and pour boiling water over it.
This softens the leaves making them easier to fold.
you might strip off a long piece of leaf to use as a ribbon to tie the parcel together.
Plenty of Traditional Toppings
Sticky rice should be served with plenty of toppings.
Reheat it in the microwave, stirring it halfway through.
The timing depends on how much youre reheating.
You could also re-steam it in a steamer pot until it is piping hot.
Allow to soak for at least 2 hours or overnight (up to 8 hours).
If soaking overnight, place it in the fridge.
Allow to soak for 10 minutes.
Drain well (no need to squeeze the water out) and set it aside.
Allow to soak for 20 minutes.
Drain well, cut into 1/4-inch slices, and set it aside.
Heat a large pan over medium heat, add 1 tablespoon oil and the shallots.
Cook until browned, about 8 to 10 minutes, stirring frequently.
Add the lap xuong, shrimp, and mushrooms.
Saute for 5 minutes until the sausages start to crisp up.
Drained the soaked rice into a fine mesh sieve set in the sink.
Carefully, set the steamer basket inside the pot.
Transfer the rice mixture into the steamer basket.
If your steamer basket is small, you may need to cook the rice in two batches.
Reduce the heat to medium heat and steam for 40 to 60 minutes.
Also, check that there is enough water in the base.
After 30 minutes, test whether the rice is cooked by testing a spoonful.
The rice should be soft, fluffy, and a little chewy.
If it is still hard, cover it and steam it for 10 more minutes, then check again.
When it is ready, take the pot off the heat.
Do not fire up the lid.
Leave the rice to steam for another 10 minutes off the heat.
In a small pan over low heat, add the remaining 3 tablespoons oil.
Heat for about 3 minutes.
It should not ripple or smoke.
If it does, take it off the heat.
Add the spring onions and the remaining 1/4 teaspoon salt.
Stir to coat the spring onions in the oil and immediately turn the heat off.
The spring onions will cook in the residual heat.
Serve the rice while hot on a bed of a banana leaf set on a platter.
Drizzle the spring onion oil on top.
Serve alongside pickled vegetables and Vietnamese hams.
