Vietnamese Food Recipes For Sticky Rice with Bean Sprouts

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Sticky Rice with Bean Sprouts

Serves 6

Ingredients

255g glutinous rice
Water
225g fresh bean sprouts or mung dhal
Pinch salt

Method for Cooking Sticky Rice with Bean Sprouts:

Cover rice with water. If not using fresh bean sprouts, soak mung dhal in water in a separate bowl. Leave both to soak overnight then wash rice and mung dhal until water runs clear. Mix rice and mung dhal with salt.
Line a bamboo steamer or top of a metal steamer with a tea towel, or greaseproof paper and spread rice and mung dhal over it. Cover with folded sides of tea towel and/or lid. Steam for about 40 minutes, replenishing water, until cooked. If using fresh bean sprouts, add to cooked rice and fluff through with a fork.

Note: For plain sticky rice, steam as above (without bean sprouts) or boil 4 cups of water with 2 cups of soaked glutinous rice for 10 minutes. Remove from heat, drain, cover and stand for 15 minutes.

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Last Updated: 08/01/12