Xôi Xèo

Ingredients

• 2 cups glutinous rice
• 1 teaspoon turmeric powder
• 2 medium shallots shallots, thinly sliced
• 4 tablespoons neutral oil
• 1 teaspoon salt
• ½ cup fresh herbs (scallions and cilantro), chopped

Instructions

1. 1

   Rinse the glutinous rice in a fine-mesh strainer under cold running water, stirring gently with your fingers, until the water runs nearly clear—about 30 seconds.

2. 2

   Add the rinsed rice to a medium pot with 2.5 cups of water and bring to a boil over high heat, stirring once.

3. 3

   Once boiling, reduce heat to low, cover with a lid, and cook for 15 minutes without lifting the lid.

4. 4

   Remove from heat, keep the lid on, and let rest for 5 minutes so the rice finishes absorbing the water.

5. 5

   While the rice rests, heat 2 tablespoons of oil in a large skillet or wok over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 60 seconds.

6. 6

   Add the sliced shallots to the hot oil and stir constantly until they turn deep golden brown and crispy, about 4–5 minutes; transfer to a paper towel-lined plate with a slotted spoon.

7. 7

   Pour the remaining 2 tablespoons of oil into the same skillet over medium heat, then add the cooked rice, turmeric, and salt.

8. 8

   Stir and crush the rice against the bottom and sides of the skillet for 6–8 minutes until the bottom develops a thin, crispy golden layer and you hear it crackling.

9. 9

   Transfer the rice to a serving plate or bowl, breaking up the crispy crust, then top with the fried shallots and fresh herbs.

Tools you’ll need

• fine-mesh strainer
• medium pot with lid
• large skillet or wok
• wooden spoon or rice paddle
• slotted spoon
• paper towels
• serving plate or bowl

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