Xôi (aka sweet rice, sticky rice, glutinous rice) is typically a dish for special occasions and breakfast. It can be eaten sweet or savory or sometimes both. There are many, many variations. For this recipe I will be giving two variations Xôi | sweet-salty with coconut milk and Xôi Cúc | sweet-savory with mung beans.
I choose to sprout the grains & beans because doings so unlocks the anti-nutrients; grains & beans are after all seeds that contain all the genetic potential of the plant. Seeds have inherent self-defense in the form of anti-nutrients such as physic acid. Sprouting germinate the transformation from seed to plant and makes it more digestible. Start sprouting two days prior to the day you plan to cook. Soaking the whole grain/legume in water helps to reconstitute the grain and reduces cooking time.
I discard any water used with the rice because of the issues with inorganic arsenic contamination. I also use organic rice which has lower levels.
Using an unhulled or brown rice changes the texture of the xoi. There is a slight crunchiness and integrity to the grain that one doesn't get with unhulled rice. Xôi Cúc translates as chrysanthemum rice because if the bright yellow color of the hulled mung. Leaving the hull on will change the color to a yellow-green.
- 2 cups brown glutinous rice
- 1 cup coconut milk
- coconut palm sugar
- grey sea salt
- 2 cups organic brown glutinous rice
- 2 cups unhulled organic mung beans
- 2 cups water
- 3 cloves garlic
- 4 shallots
- coconut oil or pasture-raised lard
- black pepper
- grey sea salt
Bowls for soaking/sprouting, immersion blender, skillet, steamer pot.
SPROUTING THE SEEDS
TWO DAYS PRIOR
Rinse the rice and then soak the rice in filtered water overnight in a dark place or covered with a dish towel.
Rinse mung bean. In a separate bowl, soak the mung beans in filtered water overnight in a dark place.
Drain the rice and discard the water. Do not reuse the water . Rinse and drain. Leave in a dark place.
Drain the mung beans (water can be composted). Rinse and drain. Leave in a dark place or covered with a dish towel. Once it sprouts a tail, move them into the fridge.
COOKING THE RICE & BEANS
Put the rice in the steamer. If your steamer has big holes, cover the pot with parchment paper or banana leaves with small holes poked into it to allow the steam to circulate. Steam for 20 minutes then add coconut milk mixing well. Steam for an additional 10 minutes until the brown rice grain has a slightly al dente texture with a soft interior. Transfer to a serving bowl, add salt and sugar and mix well.
Cook the mung beans and water in a regular pot for 5 min until just cooked. Drain them.
Fry the garlic and shallots in lard or oil for a few seconds until fragrant, then add the mung beans. Add pepper and salt to taste.
Mix together the rice and mung beans and put them in the steamer. If your steamer has big holes, cover the pot with parchment paper or banana leaves with small holes poked into it so the steam can circulate. Steam for 30 minutes until until the brown rice grain has a slightly al dente texture with a soft interior.