Xoi is an indispensable dish on festive days, family parties. If you want to have delicious, soft, and evenly cooked xoi, do not miss the secret below!
Choose good glutinous rice
According to the experience from the past, good glutinous rice determines 70% of the deliciousness of xoi. Sticky rice with yellow flowers when steamed, has less breakage, even grains, beautiful shine, and fragrant softness. In addition, there are also Tú Lệ, nương Điện Biên, gooseberry, and velvet sticky rice, which are also preferred because of their natural fragrance and softness. The way to choose good glutinous rice is to have a milky white color, even and round grains, shiny, and smells like fresh rice.
Soak the rice
Because xoi is cooked with steam, it is necessary to soak the rice for 6 to 8 hours depending on each type to help the glutinous rice “absorb” water, and when cooked, it will expand to be soft and aromatic. When soaking, add a pinch of salt to make the xoi flavorful and to eliminate the sour smell of long-soaked rice water. After soaking, pour the rice into a sieve to drain the water before putting it in the steamer.
Adjust the water quantity
Adjusting the appropriate amount of water is the key to cooking the xoi to become soft. If there is too little water, the xoi will be dry; if there is too much water, it will be mushy. Usually, the amount of water in the steamer is about 1/3 of the pot’s capacity. When cooking, if there is too much glutinous rice and the xoi is not cooked yet, add water in the same proportion as above and continue cooking.
Maintain the temperature
Maintaining a stable temperature is very important in determining the deliciousness of xoi. After placing the pot on the stove, wait for it to boil before placing the xoi container onto the pot. Make sure to evenly spread the rice and poke 4 – 5 large holes to allow air circulation. Keep the heat at medium level and cook for 30 – 40 minutes depending on the type of glutinous rice. Occasionally open the lid to let out some of the steam or cover the pot with a clean cloth or a towel to prevent water from dripping and making the xoi soggy. Stir the rice every 10 minutes to evenly cook and drain the water.
Cook xoi twice
This is the “golden secret” to make the perfect xoi. In the first cooking round, cook the xoi for about 30 minutes until it is almost cooked, then transfer it to a plate or a tray, spread it evenly, and let it cool down a bit. Before eating, cook it again by sprinkling a little cold water, or for a more sophisticated method, add a little chicken fat and mix well, then continue cooking for another 10 – 15 minutes to make the rice grains plump, shiny, and soft even if left out for a while.
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