Xôi gấc is Vietnamese red sticky rice, made by steaming glutinous rice with the vivid pulp of gấc fruit and often finishing it with coconut milk and a little sugar. It is served at many Vietnamese celebrations, including weddings, where its red color is associated with good fortune; recipes and the rest of the wedding menu vary by region and family.
Ingredients
- 2 cups (400 g) glutinous rice, also called sticky rice or sweet rice
- 7 oz (200 g) gấc fruit pulp, fresh or thawed frozen, with seeds removed
- 1 tablespoon (15 ml) neutral oil, such as canola oil
- 1 teaspoon (6 g) fine salt, divided
- ½ cup (120 ml) full-fat coconut milk
- 2 tablespoons (25 g) granulated sugar
- 1 tablespoon (9 g) toasted sesame seeds, for serving (optional)
- 2 tablespoons (18 g) finely chopped roasted peanuts, for serving (optional)
Instructions
- Put the rice in a bowl and cover it with several inches of cool water. Swirl the grains with your hand, pour off the cloudy water, and repeat until the water is less cloudy. Cover the rice with fresh water and soak it for 6 hours at room temperature. For an overnight soak, refrigerate the bowl. Drain the rice very thoroughly in a sieve for about 10 minutes; excess water can make the finished xôi heavy and wet.
- If using fresh gấc, cut the fruit open carefully and scoop the red pulp and seeds into a bowl. Separate the pulp from the seeds with your fingers or a spoon, discarding the seeds. If using frozen pulp, thaw it in the refrigerator before beginning. Stir the pulp with the oil and ½ teaspoon of the salt until evenly combined. Gấc can stain clothing and cutting boards, so use an easy-to-clean bowl and wipe any splashes promptly.
- Add the drained rice to the gấc mixture. Use clean hands or a spoon to turn the grains until most are coated red. Let the mixture stand for 10 minutes while you set up the steamer. This short rest helps distribute the fruit through the rice; it is not a substitute for the longer rice soak.
- Fill a steamer pot with water, making sure the water level stays below the steamer basket. Bring it to a steady simmer. Line the basket with a clean, damp steamer cloth or perforated parchment, leaving room for steam to move around the rice. Spread the rice in an even layer, then make a few small openings through it with a chopstick so steam can circulate. Cover and steam for 35 minutes, keeping the water at a gentle boil rather than letting the pot run dry.
- While the rice steams, stir together the coconut milk, sugar, and remaining ½ teaspoon salt. After 35 minutes, carefully lift the lid away from you to avoid the steam. Taste a few grains: they should be nearly tender, with no hard center. Drizzle the coconut mixture over the rice in two or three additions, gently folding between additions so the grains stay intact and the liquid is distributed rather than pooled at the bottom.
- Cover and steam for 10 minutes more. Taste again; the rice should be tender, glossy, and cohesive without being mushy. If it still has a firm center, steam in 5-minute increments, checking each time. Turn off the heat and leave the rice covered for 5 minutes so the moisture settles evenly.
- Fluff gently with a rice paddle or fork. For a molded presentation, lightly oil a small bowl or mold, pack in the warm rice without crushing it, then invert it onto a serving plate. Sprinkle with sesame seeds or peanuts if you like, and serve warm.
Tips
- Choose the right rice. Use glutinous rice, not ordinary jasmine or long-grain rice. Despite the name, glutinous rice contains no gluten; its naturally sticky texture is what gives xôi its characteristic shape. Short- or long-grain glutinous rice both work, though the grain length changes the look slightly.
- Find gấc in a specialty market. Fresh fruit and frozen pulp may be available at Vietnamese or other Southeast Asian grocery stores. If you cannot find it, use ½ cup (120 g) mashed red dragon fruit as a color-focused substitute. It will make the rice pinker and milder, not as orange-red or aromatic as gấc, so it is a practical adaptation rather than an exact replacement.
- Keep the rice fluffy. Drain it well after soaking and avoid adding extra water to the grains. Steam rather than boil them. If your steamer has a tight-fitting lid that collects condensation, wrap the lid in a clean towel, securing the towel well away from the flame, so drips do not make wet patches on the rice.
- Adjust the finish thoughtfully. Coconut milk and sugar are common additions, but some cooks prefer a less sweet or more savory version. Start with the listed amount, taste after steaming, and adjust sugar the next time rather than pouring extra liquid over finished rice, which can turn it soggy.
Serving Suggestions
At a wedding-style meal, xôi gấc is one part of a larger spread, not a complete feast by itself. Serve it as a celebratory side alongside savory dishes such as roast chicken, pork, or braised meat, plus fresh vegetables, soup, and dipping sauces. The mildly sweet coconut finish balances salty or savory food, while the red color gives the rice a festive place on the table. Because Vietnamese wedding menus differ from one region and family to another, there is no single set of dishes that must accompany it.
For a shared meal, mound the rice on a platter or press it into a lightly oiled bowl to make a neat dome. A small serving spoon lets guests take a modest portion beside other dishes. Toasted sesame seeds or chopped roasted peanuts add a nutty contrast, but leave them off if guests have a relevant allergy. You can also offer the rice plain, which makes it easier to pair with strongly seasoned mains.
Variations
For a more savory finish, omit the sugar and use only a small amount of coconut milk, or skip the coconut milk altogether and keep the salt. This brings out the rice and fruit more plainly and makes the dish easier to serve with rich mains. For a sweeter version, add one extra tablespoon (12 g) of sugar to the coconut mixture; avoid making it dessert-sweet if you intend to serve it as part of a meal.
Some cooks add a little rice wine to gấc pulp to help loosen and spread it, while others use oil or simply mash the pulp well. This recipe uses oil so it can be made without rice wine. If you do use rice wine, keep it to about 1 tablespoon (15 ml) and mix it with the pulp before coating the rice; the aroma will be slightly different, and the rice should still be steamed until tender. Regional and household versions also differ in how much coconut milk, sugar, and salt they use.
If you want a more dramatic molded shape, use a small oiled cake ring or rice mold and pack the rice while it is warm. Press firmly enough for it to hold together but not so hard that the grains become compressed into a dense block. A plain serving bowl works just as well and is the simplest option for a family meal.
Storage and Reheating
Do not leave cooked rice at room temperature for more than 2 hours. Transfer leftovers to shallow airtight containers and refrigerate promptly; they keep for 3 to 4 days. For best texture, store the rice in portions so you only reheat what you plan to serve. It can also be frozen in well-sealed portions for about 1 month, though the grains may be a little softer after thawing.
To reheat, sprinkle a portion with 1 to 2 teaspoons (5 to 10 ml) of water, cover, and microwave in short bursts, stirring or turning the rice once, until hot throughout. You can also warm it in a covered steamer for about 8 to 12 minutes, adding a little water to the pot if needed. USDA FSIS recommends reheating leftovers to 165°F (74°C); use a food thermometer to check the center, especially when warming a large portion. Avoid repeated cooling and reheating, which can worsen the texture and make safe handling harder.
Frequently Asked Questions
What does xôi gấc mean?
Xôi refers to Vietnamese sticky rice, and gấc is the red-orange fruit used to color and flavor this version. The fruit’s vivid pulp gives the rice its distinctive color. It is a familiar celebratory food, but the exact preparation and the occasions on which it appears can vary between households and regions.
Can I make xôi gấc without a steamer?
Yes, if you have a metal colander or heatproof rack that fits securely over a pot of simmering water. Line it with a damp cloth, spread the rice in a layer, and cover the setup with a lid that traps steam. Keep the rice above the water, check that the pot does not boil dry, and expect the timing to vary slightly with the size of the setup. A rice cooker designed for sticky rice may also work, but follow its instructions because water amounts and texture can differ.
Can I soak the rice overnight?
Yes. After rinsing, cover the rice with water and refrigerate it overnight rather than leaving it on the counter for an extended soak. Drain it thoroughly before mixing with gấc. Long soaking can make rice cook more quickly, so begin checking for tenderness at the end of the stated steaming time and add short increments only as needed.
Why is my sticky rice hard in the middle?
The rice may not have soaked long enough, the steamer may not have produced steady steam, or the layer may have been too deep for steam to circulate. Check that the water is simmering and that the basket sits above it. Make a few channels through a thick layer, then continue steaming in 5-minute increments until the grains are tender. For the next batch, spread the rice more evenly and give it the full 6-hour soak.
Can I prepare it ahead for a celebration?
You can soak the rice in advance and refrigerate it, then drain and cook it on the day you plan to serve it. Cooked xôi is best warm and freshly steamed, but it can be made earlier the same day, cooled promptly, refrigerated, and reheated safely as directed above. For a wedding or other large gathering, make a small test batch first if you are changing the steamer size, since a deeper layer may need additional steaming time.
Is xôi gấc always sweet?
No. Coconut milk and sugar are popular additions, but the amount varies, and some versions are lightly sweet or mostly savory. This recipe uses a modest amount of sugar to complement the fruit without turning the rice into a dessert. You can omit the sugar or adjust it to suit the rest of the meal.
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