Xôi is an indispensable dish during Tet. If you’re reluctant to cook with firewood, don’t worry, electric rice cookers can also make sticky and fragrant xôi just like traditional stoves. Here’s a recipe you can follow to make xôi using an electric rice cooker, it’s easy and convenient.
Prepare the ingredients:
500g glutinous rice (adjust the amount depending on the number of family members)
Other types of grains to cook with: mung beans, black beans, peanuts, gac fruit, according to your preference.
A pinch of salt, a little cooking oil/chicken fat, roasted sesame seeds to serve
Prepare the ingredients:
You can soak glutinous rice or not. When cooking xôi with an electric rice cooker, you don’t need to soak the rice, it will still be sticky, but if you cook on the stove without soaking, the xôi might turn out dry.
Soak the mung beans, black beans, and peanuts before cooking to soften the grains.
If you cook glutinous rice with mung beans, just soak the mung beans for half an hour then mix them with the rice.
There are two ways to cook black beans: soak them for 2 hours, then boil them until soft before mixing with the rice. Another tip is to roast the soaked black beans on a pan to enhance their flavor and make them softer.
Soak the peanuts for about 2 hours, then simmer them slightly before cooking with the sticky rice. This will make both the peanuts and the rice soft and sticky. If you cook them together immediately, the peanuts might be undercooked and hard.
As for gac fruit, you should remove the seeds and mix them with a little white wine before kneading them together with the rice. This will give the xôi a beautiful and vibrant red color.
Choose good quality glutinous rice
To make delicious and sticky xôi, you need good quality glutinous rice. The most popular glutinous rice is called “nếp cái hoa vàng”. Choose grains that are even, plump, not broken, with a white color, and avoid grains that are dull, oily or have black heads. Good glutinous rice usually has a translucent white color.
How to cook xôi with an electric rice cooker
Glutinous rice doesn’t need to be soaked, just wash it like regular rice. Nowadays, glutinous rice absorbs water faster than in the past, so when cooking xôi with an electric rice cooker, not soaking the rice will make the cooking process easier.
Method 1: Cook with the right amount of water: After washing the glutinous rice and pre-cooking the other grains as mentioned above, mix them together. Add a pinch of salt and a little sugar to reduce the starchiness of the rice and enhance the flavor. Then put the mixture into the electric rice cooker and add enough water to cover the surface of the rice. Turn on the cook mode and wait until the rice cooker switches to the warm mode. Stir the rice evenly with chopsticks because some grains at the top might not have enough steam to cook, and if they are not stirred, they will remain uncooked. Lastly, add a little chicken fat and stir it in, then cover the rice cooker and let the xôi continue cooking with residual heat. Be quick when doing this step to retain heat and prevent the xôi from sticking to the bottom of the cooker. If you find that the heat is insufficient, turn on the cook mode again, but instead of letting it switch back to warm mode, only cook for 1-2 minutes, then switch to manual keep warm mode. After about 10 minutes, open the lid to prevent the steam from falling back onto the rice, which would make it wet and clumpy. Do not leave the xôi in the cooker for too long, or it will lose its flavor.
Method 2: Cook with excess water: With this method, you don’t need to measure the water, just add more than the usual amount. Pour the rice and other grains into the rice cooker. Pour boiling water over them until they are submerged about 1 centimeter deep. When the electric rice cooker boils again, let it boil for 1 minute, then drain all the water. Continue cooking until the rice cooker switches to keep warm mode. Wait for 10 minutes, then open the lid, add a little cooking oil/chicken fat, and stir to make the xôi shiny and beautiful. Cover the xôi for another 5 minutes before serving. This method ensures that the xôi is not mushy, but it might have a milder taste as it has been drained along with the excess water. Depending on your experience, you can use the above methods to cook xôi quickly and conveniently.
Chicken fat makes the xôi more flavorful
If you have coconut water, you can use it instead of plain water to give the rice a fragrant and coconutty taste. When the xôi is cooked, add a little cooking oil/chicken fat or coconut essence and stir it in. If you have chicken fat, it’s recommended to use it as it adds a rich and delicious flavor to the xôi.
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