Peanut Sticky Rice (Xoi Dau Phong)

Method6 steps · about 2 hr 25 min

1. 1

   Step 1: Wash the full 3/4 cup raw shelled peanuts in cold water, swirling for about 30 seconds. Discard loose skins and rinse water (3 cups), then drain. Put the peanuts in the rice cooker with 1/4 tsp of the divided salt (1/4 tsp) and 3 cups of the divided cooking water. Select Mixed or Sweet Rice and complete the cycle, about 1 1/2 hours for unsoaked peanuts; they should be fully tender before the rice is added.

   Uses 3/4 cup raw shelled peanuts · Cold water as needed to wash the raw peanuts · 1/4 tsp salt for first peanut cycle · 3 cups water for first peanut cycle

2. 2

   Step 2: While the peanuts cook, wash the full 1 cup long-grain glutinous rice with cold water. Discard the rinse water and repeat once or twice until mostly clear. Toss in a colander and leave to drain well.

   Uses 1 cup long grain glutinous rice · Cold water as needed to wash the glutinous rice

3. 3

   Step 3: When the peanuts from step 1 are fully tender, drain them in a colander for a few minutes and discard the cooking liquid. Return all the drained peanuts to the cooker with the washed, drained rice from step 2, the remaining 1/4 tsp divided salt and the remaining 1 cup fresh cooking water. Mix gently, level so the rice is covered, and select Mixed or Sweet Rice again. Complete the cycle, about 40 minutes, until the rice is cooked; gently combine with chopsticks. If the rice remains dry, add a little additional water and cook longer until ready.

   Uses all cooked peanuts drained from first cooking liquid · washed and drained glutinous rice · Remaining 1/4 tsp salt for rice cycle · Remaining 1 cup fresh water for rice cycle · Additional clean water only if the rice is dry

4. 4

   Step 4: Pulse the 3 tbsp ready roasted peanuts in a small food processor for a few seconds. Add 1 tbsp ready roasted sesame seeds, 1 tbsp sugar and the separate 1/3 tsp topping salt. Pulse a few seconds more and put the topping in a small bowl.

   Uses 3 Tbsp roasted peanuts · 1 Tbsp roasted sesame seeds · 1 Tbsp sugar · 1/3 tsp salt

5. 5

   Step 5: Serve the finished peanut sticky rice from step 3 while hot, with the peanut-sesame topping from step 4. The source batch serves four; distribute the topping to taste.

   Uses finished peanut sticky rice · peanut-sesame topping for serving

6. 6

   Step 6: Refrigerate leftover rice and topping promptly in shallow covered containers, within 2 hours, at 4 °C (40 °F) or below; use within 3–4 days. Alternatively, freeze the rice in single-serving bags for up to 2 months. Thaw in the refrigerator. Sprinkle a few drops of water over dry rice if needed, then microwave until steaming hot throughout, reaching 74 °C (165 °F); the author gives about 1 minute as a guide, depending on the portion.

   Uses leftover peanut sticky rice and topping · A few drops of clean water when reheating dry rice, if needed