Vietnamese Sticky Rice with Mung Bean

Name: Vietnamese Sticky Rice with Mung Bean
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Vietnamese
Ingredients: 2 cups (400 g) sticky rice (glutinous rice), rinsed thoroughly; ¾ cup (150 g) dried split mung beans (yellow or green), rinsed thoroughly; 1 cup (240 ml) unsweetened coconut milk (full-fat); 1½ cups (360 ml) water; 3 medium (150 g) shallots, thinly sliced into rings; 3 tablespoons (45 ml) neutral vegetable oil; 1½ teaspoons (9 g) fine sea salt; ¼ teaspoon (1.3 ml) freshly ground black pepper; ¼ cup (10 g) fresh cilantro, finely chopped, finely chopped (optional); 2 stalks (20 g) fresh scallions, thinly sliced, white and light green parts (optional)

From the MyKitchenBank Kitchen

Creamy, aromatic sticky rice studded with tender split mung beans and crispy fried shallots. This Vietnamese classic is cooked together in one pot, where the mung beans soften into the glutinous rice and coconut milk creates a silky richness. The finish of crispy shallots and fresh herbs makes it a standout side that complements grilled proteins perfectly.

Prep: 15 min
Cook: 35 min
Wait: 10 min
Total: 1 hr
Makes: About 5 cups, serves 6 as a side

Save to My Kitchen Jump to recipe

Steps

Before you start

Rinse the sticky rice and mung beans separately in cold water until the water runs mostly clear, about 2 minutes per grain—this prevents gumminess.
Have a rice cooker or heavy-bottomed pot ready.
Prep your shallots and measure coconut milk before you start cooking.

1
Fry the shallots
- Heat 3 tablespoons of oil in a small skillet over medium heat.
- Once shimmering, add the thinly sliced shallots and fry, stirring occasionally, for 8–10 minutes until they turn golden brown and crispy.
- Be patient—they'll continue to darken slightly as they cool.
- Transfer the crispy shallots to a paper towel–lined plate using a slotted spoon, reserving the shallot oil in the pan.
- Season with a pinch of salt.
+ Show details− Hide details
Ready when: Shallots are golden brown and crispy
Tip: Don't rush the shallots—low, slow frying means they crisp up evenly without burning. If they're still soft, they'll absorb oil rather than staying crispy.
2
Combine rice, beans, and liquid
- In your rice cooker (or heavy pot), combine the rinsed sticky rice, rinsed mung beans, coconut milk, and water.
- Stir to combine, then add 1.5 teaspoons of salt and a quarter teaspoon of black pepper.
- Drizzle in 1 tablespoon of the reserved shallot oil for extra flavor.
+ Show details− Hide details
Tip: The liquid-to-rice ratio is crucial. Too much water makes mushy rice; too little makes it dry. The 1:1.05 ratio of liquid to sticky rice ensures creamy, tender grains without mush.
3
Cook in rice cooker
- If using a rice cooker, press the 'cook' button and let it run until the cycle completes (usually 25–30 minutes).
- If using a pot on the stove, bring the mixture to a boil over medium-high heat, then reduce to very low heat, cover tightly with a lid, and simmer for 25–30 minutes until all liquid is absorbed and the rice is tender.
+ Show details− Hide details
Ready when: All liquid is absorbed; rice is tender and creamy; mung beans are soft
Tip: Don't lift the lid during cooking—steam escapes and extends the cooking time. The rice cooker's heating cycle automatically switches to warm when done.
4
Rest and fluff
- Let the rice rest in the cooker (or covered pot) for 5 minutes off the heat.
- Using a fork or rice paddle, gently fluff the rice and beans together, folding them carefully to incorporate the creamy coconut milk throughout without crushing the grains.
+ Show details− Hide details
Ready when: Rice is fluffy; grains separate easily without sticking
Tip: Use a fork or paddle rather than a spoon to avoid crushing the delicate sticky rice grains. Fold gently from the bottom up.
5
Finish and serve
- Transfer the sticky rice with mung beans to a serving bowl or platter.
- Top with the crispy fried shallots, fresh cilantro (if using), and sliced scallions.
- Drizzle any remaining shallot oil over the top.
- Taste and adjust salt as needed.
+ Show details− Hide details
Tip: Add the crispy shallots just before serving—they'll soften if added too early, losing their crunch.

Good to know

Tips

For deeper, more authentic flavor, cook the mung beans and rice together from the start—the coconut milk infuses both as they cook, creating a unified creamy texture.
The crispy fried shallots are essential. Buy pre-made shallots if short on time, but freshly fried ones have far superior crunch and aroma.
If your rice cooker has a 'gentle simmer' or 'porridge' setting, sticky rice cooks beautifully at a lower temperature with extra care.
This dish pairs wonderfully with grilled chicken, fish, or vegetables. The sticky rice soaks up any pan juices or sauce from the main dish.

Make ahead

You can prepare the sticky rice and mung beans up to 1 day ahead. Cool completely, store in an airtight container in the refrigerator, and reheat gently in a rice cooker with a splash of water, or on the stovetop over low heat, stirring occasionally. Fry the shallots fresh on the day you serve.

Storage & reheating

Room temperature: up to 2 hours (if shallots are added, they soften quickly). Refrigerator: up to 3 days in an airtight container. Reheat in a rice cooker with a splash of water, or on low heat in a pot with frequent stirring. Freeze: up to 3 months (omit shallots before freezing; fry fresh shallots after thawing). Do not microwave, as it can make the rice rubbery.

Substitutions

dried split mung beans (yellow or green) → Split peas or dried yellow lentils. Use the same weight. These cook at similar rates. The flavor will be slightly earthier but still delicious.
unsweetened coconut milk (full-fat) → Chicken or vegetable stock plus 2 tablespoons of unsweetened coconut powder. Use 1 cup stock + 2 tablespoons coconut powder stirred together. The dish will be slightly less rich but still aromatic.
sticky rice (glutinous rice) → Jasmine rice or short-grain white rice. Reduce the liquid to 1.25 cups total. The texture won't be as creamy, but it will be a pleasant side dish.
fresh cilantro, finely chopped → Fresh mint or Thai basil. Use the same amount. Both add bright, complementary herbal notes. Thai basil is more authentic to some Vietnamese regions.