(Xôi bắp nếp) Sticky Rice with Asian Corn: Vietnamese Breakfast | Cooking with The Nguyens channel

glutinous rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice adds fiber and nutrients, while white rice is more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories, while evaporated milk provides creaminess at a lower cost.

Soak glutinous rice in water for at least 4 hours or overnight.

Drain the soaked rice and place it in a steamer lined with banana leaves.

Steam the rice for 30-40 minutes until translucent and tender.

While the rice steams, prepare the corn by cooking it until tender.

Mix the cooked corn with coconut milk, sugar, and salt in a bowl.

Once the rice is ready, gently fold in the corn mixture until evenly combined.

Return the mixture to the steamer and steam for an additional 10 minutes to meld flavors.

Remove from heat and let it cool slightly before serving.

Garnish with sesame seeds and serve warm or at room temperature.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary