Vietnamese sticky rice with corn and coconut (soi dua) recipe

Recipe for vietnamese sticky rice with corn and coconut (soi dua) in our easy ethnic recipes collection. Sticky rice, also known as glutinous or sweet rice, is a kind of short-grain rice. When cooked, it is quite sticky and can be molded into shapes. You may substitute any chopped vegetable for the corn and regular short-grain rice can substitute for the glutinous rice.

Recipe ingredients

• 3 cups water
• 2 cups glutinous rice
• 1, 8 ounces, can corn, drained well
• 1 cup canned coconut milk (*) or whole milk
• 2 teaspoons salt
• 4 teaspoons sugar
• 1/4 cup sesame seeds
• 1/2 cup chopped roasted peanuts

(*) Look for lite coconut milk at the grocery store. While it doesn't have the same creamy consistency of regular coconut milk, it has all the flavor and far fewer calories and grams of fat.

How to make vietnamese sticky rice with corn and coconut (soi dua)

• In a large saucepan, bring water and rice to a boil over high heat. Turn heat to low and cover. Simmer for 20 to 25 minutes, or until water is absorbed and rice is tender.
• Add corn, coconut milk, 1 teaspoon salt, and 2 teaspoons sugar and mix well. Cover and keep warm over very low heat.
• Place sesame seeds in a small skillet. Do not add oil. Turn heat to medium and cook seeds about 2 to 3 minutes, or until they begin to turn a light golden color. Stir frequently, being careful not to let seeds burn. When seeds are golden, pour into a small mixing bowl.
• Add 1 teaspoon salt, 2 teaspoons sugar, and peanuts to sesame seeds. Mix well.
• Spoon rice mixture into individual bowls. Sprinkle 2 to 3 teaspoons of peanut-sesame seed mixture over each bowl of rice. Serve hot, cold, or at room temperature.

Preparation time: 5 minutes
Cooking time: 40 to 55 minutes
Serves 4

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