Vietnamese Orange Sticky Rice with Gac and Coconut

Vietnamese orange sticky rice, commonly called xôi gấc, is glutinous rice steamed with gac fruit, which gives it a vivid orange-red color and a mild, fruity flavor. This sweet version gets extra richness from coconut milk and a fresh citrus note from orange zest; Vietnamese households also make savory or less-sweet versions.

Ingredients

2 cups (370 g) glutinous rice, also labeled sweet rice or sticky rice
6 cups (1.4 L) cool water, for soaking
1/2 cup (100 g) thawed gac fruit pulp, preferably seed-free
1/2 teaspoon (3 g) fine salt
1 tablespoon (15 ml) neutral oil, such as canola or vegetable oil
1/2 cup (120 ml) full-fat coconut milk, well stirred
1/3 cup (67 g) granulated sugar
1 teaspoon (about 2 g) finely grated orange zest, with no white pith
1 tablespoon (9 g) toasted sesame seeds, optional, for serving

Instructions

Soak the rice. Put the rice in a bowl and rinse it in several changes of cool water, gently rubbing the grains until the water is much less cloudy. Cover with the 6 cups (1.4 L) water and soak for 4 hours at room temperature. If your room is unusually warm, soak the rice in the refrigerator instead. The soak softens the grains so they steam evenly; shortening it can leave a firm center. While the rice soaks, thaw the gac pulp in the refrigerator or according to the package directions.
Drain and season. Drain the rice thoroughly in a sieve for about 10 minutes, shaking the sieve once or twice to remove trapped water. Transfer it to a roomy bowl. Add the gac pulp, salt, and oil, then use clean hands or a spatula to coat the grains evenly. If the pulp came with seeds, rub the soft pulp from the seeds and discard the seeds; do not put hard seeds into the finished rice. The grains should look orange-red before steaming, though the final color deepens as they cook.
Set up the steamer. Add water to a steamer pot, keeping it below the bottom of the basket, and bring it to a steady boil. Line the basket with a clean, damp, thin cotton cloth or a purpose-made steamer liner. Spread the rice in a loose, even layer rather than packing it down. Leave small gaps for steam to move through. If you do not have a dedicated basket, a heatproof colander that sits securely over a pot can work, provided its base stays above the water and you can cover it tightly.
Steam the rice until tender. Cover the steamer and steam for 25 minutes over medium-high heat. Keep the water at a steady simmer, not a violent boil, and check once that the pot has not boiled dry. At about 15 minutes, carefully lift the lid away from you to avoid the steam, then fluff and turn the rice gently with a fork or rice paddle so the grains cook more evenly. Replace the lid promptly. At 25 minutes, taste a few grains: they should be tender and sticky all the way through, with no hard or chalky middle.
Add the coconut mixture and finish. Stir together the coconut milk, sugar, and orange zest. Drizzle this mixture over the rice in two or three additions, gently folding after each one so the grains stay mostly intact. Cover and steam for another 10 minutes. The coconut milk should be absorbed and the rice glossy, fragrant, and tender. If the grains are still firm, sprinkle over 1 tablespoon (15 ml) hot water, cover, and steam for 3 to 5 minutes more. Turn off the heat and let the rice stand covered for 5 minutes before serving; this brief rest lets excess steam settle and makes the texture more cohesive.

Tips

Choose the right rice. Glutinous rice is not the same as ordinary short-grain rice, even though both may look plump. Look for bags marked glutinous, sweet, or sticky rice at an Asian grocery store. Jasmine rice, sushi rice, and long-grain rice do not produce the same chewy, cohesive result.
Find gac or use a color substitute thoughtfully. Frozen gac pulp is sold at some Vietnamese and other Southeast Asian markets, and fresh fruit may be available seasonally. If you cannot find it, stir 1 teaspoon (5 ml) annatto oil into the rice with the salt and oil for an orange-red color. Annatto provides color but not gac’s mild fruitiness, so the result is a practical substitute rather than xôi gấc in the usual sense. A little extra orange zest can add aroma, but it cannot replace the fruit’s color.
Keep water out of the basket. The rice needs steam, not a bath. Too much water in the basket makes the lower layer wet and heavy, while an uncovered or dry pot can interrupt cooking. Check that the water sits below the liner and that the lid closes well. If your lid drips condensation, wrap it in a clean towel, keeping the towel ends well away from the flame or burner.
Adjust sweetness after cooking, not by guessing. Gac pulp varies in flavor, and coconut milk brands vary in richness. The listed sugar makes a gently sweet side or snack. For a dessert-like finish, serve with a little extra sugar or coconut sauce at the table rather than adding a large amount before steaming, which can make the grains harder to judge and overly sweet.

Serving Suggestions

Serve the rice warm as a breakfast, snack, or simple dessert. Spoon it into small bowls, or press it lightly into a cup and turn it out onto a plate for a neat mound. Sprinkle with toasted sesame seeds for a nutty contrast. A spoonful of extra coconut milk or a lightly sweetened coconut sauce is a natural accompaniment, especially if you prefer a richer dessert. Keep any sauce separate until serving so the rice does not become soggy.

Xôi gấc is also served at celebrations and special meals in Vietnam, though the occasion, shape, sweetness, and accompaniments vary between households and regions. For a meal rather than a sweet course, leave out the orange zest and reduce or omit the sugar. The mildly savory rice can sit alongside grilled or roasted foods, or be part of a larger spread with vegetables and other dishes. The recipe here is deliberately sweet, so taste and adjust the next batch to suit the meal rather than assuming every version is dessert.

Variations

Make it less sweet: Reduce the sugar to 2 tablespoons (25 g), or omit it for a nearly savory version. Keep the coconut milk and salt, then taste after steaming. With less sugar, the orange zest is more noticeable, so use half the amount if you want the gac flavor to remain the focus.

Use a different citrus note: Replace the orange zest with 1 teaspoon (about 2 g) finely grated lime zest for a sharper aroma, or leave the zest out for a more traditional-tasting gac-and-coconut profile. Avoid adding a large amount of orange juice: extra liquid can make the rice wet, and juice contributes acidity that is not needed for steaming.

Add mung beans: For a more substantial version, serve the cooked rice with 1 cup (200 g) cooked, split yellow mung beans. Rinse and soak the beans separately, then steam or simmer them until completely soft before serving. Keeping them separate prevents their moisture and texture from interfering with the sticky rice. Mung beans are an optional accompaniment, not a required ingredient in this recipe.

Make individual portions: Once the rice has rested, press it gently into small bowls or a lightly oiled mold. Turn it out while warm and garnish with sesame seeds. Do not compress it hard; a loose press makes an attractive shape without turning the grains into a dense block.

Storage and Reheating

Rice should not sit at room temperature for a long stretch. Transfer leftovers to a shallow container and refrigerate within 2 hours of cooking. Stored covered in the refrigerator, the sticky rice keeps for 3 to 4 days. For longer storage, freeze individual portions in airtight freezer-safe containers; use within about 1 month for the best texture. Thaw frozen portions overnight in the refrigerator, or reheat them directly from frozen with a little extra time.

To reheat, sprinkle a portion with 1 to 2 teaspoons (5 to 10 ml) water, cover, and microwave in short intervals, stirring or turning once, until steaming hot throughout. You can also re-steam it, covered, for about 8 to 12 minutes, adding a splash of water if it seems dry. Reheat leftovers to 165°F (74°C), checking the center with a food thermometer. Coconut milk can make chilled rice feel firm; gentle reheating with a little water restores a softer, stickier texture. Avoid reheating the same portion repeatedly, and discard rice that has been left out longer than 2 hours.

Frequently Asked Questions

Is Vietnamese orange sticky rice the same as xôi gấc?

Usually, “Vietnamese orange sticky rice” refers to xôi gấc, the sticky rice colored with gac fruit. Gac commonly makes the rice orange-red, while the exact color depends on the fruit and how much pulp is used. This recipe adds orange zest for a citrus aroma, but the zest is not what gives the rice its color.

Can I make this without a steamer basket?

Yes, if you can arrange a heatproof colander or sieve securely over a pot of simmering water, keep it above the waterline, and cover it with a lid. Line the colander with a clean damp cloth so the grains do not fall through. Make sure the setup is stable before adding the rice, and use oven mitts or a thick towel when handling hot equipment.

Why is my sticky rice hard in the middle?

The rice may not have soaked long enough, the grains may have been packed too tightly, or steam may not have circulated through the layer. Soak for the full 4 hours, spread the rice loosely, and fluff it once during steaming. If it is only slightly underdone, sprinkle on a tablespoon of hot water and steam for a few more minutes before adding more liquid.

Can I use canned coconut milk?

Yes. Stir canned coconut milk thoroughly before measuring because the thick cream can separate from the thinner liquid. Full-fat coconut milk gives the richest finish; light coconut milk works but produces a less creamy result. Do not replace it cup for cup with coconut cream, which is much thicker and can make the rice excessively rich.

Can I prepare the rice ahead?

You can soak the rice up to 8 hours in the refrigerator, then drain and steam it on the day you plan to serve it. Cooked rice can also be refrigerated for 3 to 4 days and reheated as described above, though it is softest shortly after cooking. For a gathering, cook it close to serving time or reheat it covered with a splash of water rather than leaving it warm at room temperature for hours.

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