Vietnamese Green Sticky Rice (Xôi Cốm), Step by Step

Vietnamese green sticky rice, or xôi cốm, is a soft, fragrant dish made with young green rice flakes, coconut, and a little sugar. Popular in northern Vietnam, it is gently steamed so the flakes stay tender and chewy rather than turning into a dense block; versions vary by season and family, and some include mung beans or pandan.

Ingredients

2 cups (300 g) dried young green rice flakes (cốm), plus extra only if needed for serving
3 cups (710 ml) cool water, for rinsing and soaking
1 cup (80 g) unsweetened shredded coconut, fresh or frozen and thawed
⅓ cup (65 g) granulated sugar
⅓ cup (80 ml) canned coconut milk, well stirred
⅛ teaspoon (0.7 g) fine salt
1 pandan leaf, knotted, optional

Instructions

Check the rice flakes. Pick through the dried cốm and remove any hard pieces or husks. Put the flakes in a bowl, cover them with the measured cool water, and swirl gently for about 10 seconds; they are delicate, so do not rub or knead them. Drain through a fine-mesh sieve. Refill the bowl with fresh water, add the flakes, and soak for 10 minutes. Drain thoroughly for 3 minutes. The brief soak softens dried flakes without making them waterlogged. If the package directs you not to soak, follow its directions instead.
Prepare the steamer. Bring a few inches of water to a steady simmer in a pot fitted with a steamer basket. The water should stay below the basket. Line the basket with a clean, damp cotton cloth or perforated parchment, leaving room for steam to circulate. Spread the drained flakes in an even layer no deeper than about 1½ inches (4 cm). If using a pandan leaf, tuck it into the flakes. Keep the lid ready so the steam does not escape for long.
Steam until tender. Set the basket over the simmering water, cover, and steam for 12 minutes. Lift the lid carefully, keeping your face away from the escaping steam, and gently turn the flakes with a fork or chopsticks. They should be pliable and fragrant, with no dry, chalky center. If they still feel firm, cover and steam for another 2 to 3 minutes, checking once. Avoid pouring water directly over the rice; that can make the outside gummy before the center softens.
Make the coconut mixture. While the rice steams, combine the coconut milk, sugar, and salt in a small saucepan. Warm over low heat for 2 to 3 minutes, stirring until the sugar dissolves. Do not boil the mixture down or let it reduce to a thick syrup. Stir in the shredded coconut and heat for about 1 minute, just until warm. Take the pan off the heat. The mixture should be pourable and lightly creamy, not swimming in liquid.
Season and finish the rice. Transfer the hot steamed flakes to a wide bowl. Remove the pandan leaf, if used. Drizzle in roughly two-thirds of the warm coconut mixture and fold gently from the edges toward the center. Add the remaining mixture a spoonful at a time, stopping if the rice already looks moist and glossy; the exact amount it absorbs depends on how dry the flakes were. Cover loosely and return the rice to the steamer for 5 minutes so the coconut flavor settles into the grains.
Fluff and serve. Take the basket off the heat and let the rice stand for 2 minutes. Fluff it gently with a fork or chopsticks, separating clumps without crushing the flakes. Taste while warm. If you prefer it sweeter, offer a little extra sugar at the table rather than adding a large amount all at once. Serve warm or at room temperature.

Tips

Look for the right rice. Cốm is made from young, green rice and is sold dried, fresh, or frozen in some Vietnamese and Asian grocery stores. Dried flakes are the most dependable option for this method. If only fresh or frozen cốm is available, use it without the 10-minute soak: thaw frozen flakes in the refrigerator, drain any liquid, and steam for about 8 to 10 minutes, checking for tenderness.
Keep the flakes intact. Rinse and fold gently; vigorous washing breaks the thin flakes and releases starch. Drain well after soaking, and spread the rice loosely in the steamer so steam can reach the middle. A compressed, deep pile takes longer to cook evenly.
Adjust moisture cautiously. Cốm varies in age and dryness, so add the coconut mixture gradually. The finished rice should look lightly glossy and feel soft and separate, not wet or pasty. If it seems a little dry, sprinkle on 1 tablespoon (15 ml) warm water or coconut milk, fold, and steam for another minute.
Use substitutes with expectations. If you cannot find cốm, plain glutinous rice can make a pleasant coconut sticky rice, but it will not have the tender flakes, green color, or delicate young-rice aroma of xôi cốm. Cook glutinous rice according to its package directions rather than using this recipe’s short steaming time. Pandan is optional; it adds a sweet, grassy aroma, while the dish remains good without it.

Serving Suggestions

Serve xôi cốm warm as a small breakfast, snack, or dessert. It is satisfying in modest portions because the flakes are sticky and the coconut mixture is rich. For a simple presentation, mound it in a shallow bowl and scatter a little extra shredded coconut over the top. A light sprinkle of sugar is another option, especially if the flakes themselves are not sweet.

For a more traditional-feeling assortment, serve it alongside ripe fruit or other small Vietnamese sweets, rather than making the plate overly rich. Some versions pair green sticky rice with cooked mung beans, either folded through or served as a soft layer beneath it. If adding mung beans, cook them separately until tender and drain them well before serving; they are not included in the recipe timing or quantities above. Xôi cốm can be served at room temperature, which makes it convenient for a snack spread, but do not leave it out for extended periods.

Variations

With mung beans: Cook ½ cup (100 g) split, hulled mung beans separately, following the package directions, until soft but not soupy. Drain well, mash lightly with a pinch of salt, and serve a spoonful beneath each portion or fold a small amount through the finished rice. Keeping the beans separate helps preserve the light green color and lets diners choose how much they want.

Less sweet or dairy-free: Reduce the sugar to 2 tablespoons (25 g) for a more restrained, coconut-forward version. The recipe is dairy-free as written when the coconut milk and shredded coconut contain no dairy additives. For a less rich result, replace half the coconut milk with water; the rice will be lighter in flavor and less creamy.

Fresh coconut and aroma: Use finely grated fresh coconut in place of the shredded coconut, keeping the amount close to 1 cup (80 g). It gives a softer, fresher texture and may release more moisture, so add the coconut mixture gradually. A small amount of pandan leaf can perfume the steam; remove it before folding and serving. Skip artificial green coloring: the rice flakes provide the characteristic color, and coloring cannot replace their flavor.

Storage and Reheating

For food safety, refrigerate cooked rice within 2 hours of cooking. Spread leftovers in a shallow, covered container so they cool quickly, then keep them refrigerated for 3 to 4 days. Rice should not be left at room temperature for hours, even if it still looks and smells fine. For longer storage, freeze portions in airtight containers for up to 1 month for best texture. Thaw frozen portions in the refrigerator rather than on the counter.

Sticky rice firms as it cools, so reheat it gently with a little moisture. Put one portion in a microwave-safe bowl, sprinkle with 1 to 2 teaspoons (5 to 10 ml) water or coconut milk, cover loosely, and microwave in short bursts, stirring or turning between bursts. Alternatively, steam it in a covered basket until hot throughout. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer, and reheat only the amount you plan to eat. The texture may be slightly softer after reheating than when freshly steamed.

Frequently Asked Questions

Is Vietnamese green sticky rice made with ordinary sticky rice?
Not in this version. Xôi cốm is made with cốm, young green rice harvested and processed while the grains are tender. It is naturally green and has a more delicate, flaky texture than ordinary glutinous rice. Glutinous rice can be used as a substitute, but it makes a different dish.

Where can I buy cốm?
Check Vietnamese grocery stores, especially those with a freezer section, or ask for young green rice flakes, cốm, or dried cốm. Fresh and frozen products may need to be stored cold. Read the package instructions because processing and moisture levels differ. If you cannot find it, glutinous rice is a practical alternative, though the result will not be xôi cốm in texture or flavor.

Why did my green sticky rice turn mushy?
The flakes may have been soaked too long, handled roughly, drained poorly, or given too much coconut liquid. Keep the soak to 10 minutes for dried flakes, drain thoroughly, and fold in the coconut mixture gradually. Also check the steamer: the flakes should sit above the water rather than boil in it.

Can I make xôi cốm without coconut milk?
Yes. Replace the coconut milk with the same amount of water and keep the shredded coconut for texture, or omit the coconut too for a plainer rice dish. Without coconut milk, the result will be less creamy and coconut-forward. Add the liquid gradually so the flakes remain tender rather than wet.

Can I make it ahead?
You can steam and season it a few hours ahead, then keep it covered and serve at room temperature, provided it is not left out for more than 2 hours. For a longer make-ahead window, refrigerate it promptly and reheat to 165°F (74°C) before serving. Freshly steamed cốm has the softest, most distinct flakes, so prepare it close to serving when possible.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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