Ever had sticky rice for breakfast? Millions of people in Vietnam turn to peanut sticky rice first thing in the morning. Sweet, savory, and easy to make, say hello to your new favorite breakfast.
What makes sticky rice appealing is how versatile it can be. It is one of those foods that could be sweet or savory and still taste amazing. There are many ways to dress up sticky rice and this recipe is just one of them.
Boiling vs. Steaming
I know, I know. Sticky rice is traditionally steamed and not submerged in any sort of liquid. However, with this recipe, we want the coconut milk to marinate into every grain of rice while it is cooking. Therefore, we will be submerging it in coconut milk and ½ a cup of water. It transforms the sticky rice into creamy goodness.
Peanuts: Roasted vs Raw Shelled
Although traditionally made with raw shelled peanuts, I decided to save some cooking time and use roasted peanuts instead. The roasted peanuts have a soft crunch after it’s been cooked which is a great contrast from the chewy rice.
I hope you love this sticky rice as much as I do. It is:
& Gluten Free (despite glutinous in its name)
Although it takes a while with the soaking and steaming, this requires very little effort and makes it an easy breakfast to meal prep.
Please let me know if you gave this recipe a try. Leave a comment, rate it and tag a photo on Instagram @tifflovestofu. I’d love to see or hear how it turned out for you.
Bamboo steamer basket: here
Metal steamer basket: here
Peanut Sticky Rice w/ Coconut Milk (Xoi Dau Phong)
- Sticky Rice
- ½ cup roasted peanuts (raw shelled peanuts work too)
- 1 cup coconut milk
- ½ cup water
- 1 tbsp salt
- 1 tbsp sugar
- 1 cup Sweet Rice (Short-grain glutinous rice)
- 1 tsp sesame seeds
- 1 tbsp roasted peanuts
- Step 1 Soak the rice in a bowl with 4 cups of water for at least 2 hours or up to 12 hours overnight.
- Step 2 After soaking, drain the water from the bowl, being careful about the rice not pouring out. Wash the rice 3 times by filling the bowl with water, swirl the rice with your hand in the water a few times, and drain the water from the bowl. For an easier rinsing method, you can place the rice in a fine mesh colander and rinse under running water. The water should be clear by the 3rd rinse. If not clear, keep rinsing.
- Step 3 Rice cooker cooking method: Add the drained rice to the rice cooker along with the coconut milk, water, salt, sugar, and peanuts. If your rice cooker has the “Mixed Rice” or “Sweet Rice” cooking mode, select one and press “Start”.
- Step 4 Steamer cooking method: Add enough water to cover ⅓ of the pot, add the drained rice on a heat-proof bowl in a steamer basket, cover with a lid, and steam for 30-40 minutes, or until the rice is soft and cooked through.
- Step 5 Once the rice is done cooking, serve immediately with sesame seeds and more roasted peanuts. Alternatively, you can keep the rice covered (to prevent it from drying out) until you are ready to eat it.
- Step 6 Notes:*For any leftovers, store in an airtight container in the refrigerator up to 4 days. Reheat by microwaving with a wet paper towel covering the rice in a bowl for a short cut steaming method for 2 minutes. Otherwise, reheat in a steamer for 5 minutes by filling steamer with water, cover the lid, and turn on the heat. Once it boils, set the timer for 5 minutes.