Sticky Rice with Corn, or Xôi Ngô as we call it in Vietnam, was my favourite breakfast growing up, taking me right back to my schoolgirl days over 30 years ago. Each morning, I’d hop on my bike and make a quick stop at a familiar street corner where a vendor perched on the back of her bicycle sold all types of sticky rice from a large bamboo basket. It was affordable, filling and absolutely delicious, the perfect way to start a school day.
A childhood favourite reimagined
Sticky rice was always my go-to breakfast food – simple, satisfying and comforting. I liked to rotate between different varieties, but Sticky Rice with Corn definitely had more turns. The version I make today carries the same spirit and flavour but with a small twist that makes it even easier and faster to prepare. It might not be identical to the street food of my childhood but the essence is there – warm, hearty and irresistibly fragrant.
My take on this dish involves soft, glutinous rice cooked together with tender corn kernels, layered with savoury fried shallot oil, a generous sprinkle of crispy shallots and soft grated mung beans formed into a ball for easy slicing.
Traditionally, it’s served with a mixture of salty crushed peanuts and toasted sesame seeds (muối vừng) – a crunchy, nutty, contrast that completes the dish. It might sound unfamiliar if you haven’t had it before, but once you try it, it’s hard not to fall in love. My husband certainly did after his very first bite!
How to make Sticky Rice with Corn – the easy way
Cooking the rice
Traditionally, glutinous rice is soaked overnight before steaming, but I use a rice cooker to save time without compromising on texture. You can skip the soaking entirely – just rinse your glutinous rice, pop it into the rice cooker and add enough water to sit about 5mm above the rice level. I often stir in half a teaspoon of turmeric powder to give the rice a beautiful yellow hue and don’t forget a pinch of salt to enhance the flavour. Let it cook as you would jasmine rice – it usually takes around 45 minutes.
Preparing the corn
For the most authentic result, I use Vietnamese corn known as ngô nếp. Unlike the sweetcorn commonly found in UK supermarkets, this variety has a soft, sticky texture that pairs beautifully with glutinous rice. You can find it in the frozen section at most Vietnamese grocery shops. Defrost the corn, separate the kernels from the cob then boil them for 30-40 minutes until they’re tender. Once drained, they can be stirred into the rice once it’s cooked and kept warm in the rice cooker.
Making the mung beans filling
To make the mung bean layer, soak the beans in warm water for a couple of hours to shorten the cooking time. Add just enough water to cover them in a saucepan, along with a pinch of salt, and bring to a boil. Then lower the heat to the lowest and simmer without the lid for about 30 minutes. Once cooked, blend the mung beans until smooth, then transfer the warm paste onto cling film, roll it into a ball and set aside to firm up.
Fried Shallots
Slice several shallots and fry them in 5-6 tablespoons of vegetable oil over medium heat until golden and crispy. Immediately drain them but save the fragrant shallot oil, this is the magic that ties the dish together.
Finishing touches
To assemble, scoop your Sticky Rice with Corn into a bowl, drizzle over a spoonful of shallot oil, slice some of the mung bean ball on top and finish with a big handful of fried shallots.
For that final flourish, gently crush roasted peanuts and toasted sesame seeds with a pinch of salt using a mortar and pestle (or a blender), and add to the side of the dish.
A comfort food favourite for any time of day
Sticky Rice with Corn is not just a breakfast dish – it’s a comfort food that brings back memories and warms the soul. Whether you grew up eating xôi like I did, or are trying to it for the first time, it’s nourishing, flavourful bowl that’s both humble and deeply satisfying.
It’s easy enough to whip up during the week and special enough to share with your loved ones. I hope you’ll give it a try and see why this humble Vietnamese dish means so much to me.
Fancy sticky rice? Why not explore more recipes here.
Sticky Rice with Corn (Xôi Ngô) – Easy Recipe Using a Rice Cooker
Description
Sticky Rice with Corn (Xôi Ngô) is a traditional Vietnamese breakfast dish made with glutinous rice and soft corn, topped with mashed mung beans, crispy fried shallots, and a sprinkle of salty peanut-sesame mix. It’s simple, filling, and full of nostalgic flavour – perfect for breakfast or any time you crave something warm and satisfying.
Ingredients
For the rice and corn
For the mung beans
For the toppings
Instructions
-
Cook the sticky rice
- Rinse glutinous rice and add to the rice cooker.
- Add water to 5mm above rice level, turmeric (if using) and a pinch of salt.
- Cook as usual.
-
Prepare the corn
- Boil defrosted Vietnamese corn kernels for 30-40 minutes until tender.
- Drain and stir into the cooked sticky rice.
- Keep warm.
-
Cook the mung beans
- Soak for 1-2 hours in warm water, then boil with just enough water and a pinch of salt.
- Simmer uncovered for 30 minutes. Blend into a smooth paste.
- While warm, roll into a ball using cling film and set aside.
-
Fry the shallots
- Heat oil in a pan, fry shallots on medium heat until golden and crispy.
- Drain and save the oil.
-
Make the peanut-sesame topping
- Gently crush roasted peanuts and sesame seeds with a pinch of salt using a mortar and pestle.
-
Assemble the dish
- Spoon sticky rice and corn into a bowl.
- Drizzle with shallot oil, slice some mung bean paste on top, sprinkle over fried shallots and peanut-sesame mixture.
Nutrition Facts
Servings 5
- Amount Per Serving
- Calories 636.55kcal
- % Daily Value *
- Total Fat 21.62g34%
- Saturated Fat 2.08g11%
- Trans Fat 0.1g
- Sodium 107.85mg5%
- Potassium 751.71mg22%
- Total Carbohydrate 96.42g33%
- Dietary Fiber 7.78g32%
- Sugars 8.99g
- Protein 16.64g34%
- Vitamin A 5.11 mcg
- Vitamin C 8.4 mg
- Calcium 104.28 mg
- Iron 4.23 mg
- Vitamin E 4 mg
- Vitamin K 2.77 mcg
- Thiamin 0.38 mg
- Riboflavin 0.14 mg
- Niacin 3.89 mg
- Vitamin B6 0.49 mg
- Folate 218.64 mcg
- Phosphorus 300.08 mg
- Magnesium 128.1 mg
- Zinc 2.55 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
