Rice Cooker Xoi La Cam (Vietnamese Sweet Purple Sticky Rice)

Make perfectly purple, fluffy Vietnamese sticky rice in a rice cooker. No magenta leaves? No problem. This recipe is much faster than traditional steaming with the same delicious results.

📝 Ingredients

• 2 1/2 cups water
• 75 g magenta leaves and young stems
• 2 cups sweet glutinous rice
• 1/4 cup coconut milk
• 1/2 teaspoon salt
• 1 1/2 tablespoons granulated sugar
• 1 tablespoon roasted white sesame seeds
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1/4 cup raw peanuts
• 1/4 cup unsweetened grated coconut

👨‍🍳 Instructions

1. 1Rinse Rice: Rinse the sweet rice in a small colander or sieve until the water runs clear. This removes excess starch. Transfer the rinsed and well-drained rice to a bowl or directly into the inner bowl of your rice cooker.
2. 2Make the magenta liquid and soak rice: Cut or tear the magenta leaves and young stems into small pieces. Transfer them to a small pot, add water, and bring to a boil. Lower the heat and simmer for 10 minutes. Strain out and discard the leaves and stems. Pour the hot magenta liquid over the rinsed rice and let it soak for 1 hour. If the magenta liquid is at room temperature or cold because it was made in advance, let the rice soak for 2 hours instead. There should be more than enough liquid to cover the rice completely. The rice needs to be fully submerged for even coloring.
3. 3Cook rice: Drain the rice and reserve the magenta liquid. Add 3/4 cup of the reserved liquid back to the rice, then cook in the rice cooker using the sweet rice or regular/white rice setting. Optionally, gently toss the rice halfway through cooking to prevent the bottom from caramelizing.
4. 4Prepare the toppings: While the rice cooks, prepare the toppings. In a small bowl, mix the toasted white sesame seeds (1 tablespoon), salt (1/4 teaspoon), and sugar (2 tablespoons) until evenly combined. Set aside. Dry-toast the raw peanuts in a pan (no oil) until lightly browned, then gently process or pound them into a coarse mixture and set aside. Dry-toast the grated coconut (no oil). I usually do this when using frozen grated coconut from Asian grocery stores to remove any off smell and make it more aromatic. Alternatively, you can use fresh or store-bought dried coconut as is.
5. 5Mix in seasonings: When the rice finishes cooking (about 35 minutes using a standard rice setting), gently fold in coconut milk (1/4 cup), salt (1/2 teaspoon), and sugar (1-1/2 tablespoons) while the rice is still hot. Add a little at a time and adjust to taste if needed.
6. 6Serve: Divide the sticky purple rice into individual servings (about 4). Top each serving with a sprinkle of the sesame seed mixture, toasted peanuts, and coconut. Serve and enjoy!