Sweet Sticky Rice with Corn

Rinse the glutinous rice thoroughly under cold water until the water runs clear. Soak the rice in cold water for at least 4 hours, or preferably overnight. Drain well before cooking.

In a large steamer, spread the drained glutinous rice evenly. If using fresh corn, mix it with the rice. If using frozen corn, add it during the last 10 minutes of steaming.

Steam the rice for 20 minutes over medium-high heat.

While the rice is steaming, gently heat the coconut milk with sugar and salt in a small saucepan until the sugar dissolves. Do not boil.

After 20 minutes, open the steamer, pour the sweetened coconut milk over the rice, and gently mix to combine. If using frozen corn, add it now.

Continue steaming for another 10-15 minutes, or until the rice is tender, translucent, and fully cooked.

Once cooked, remove the xôi from the steamer and fluff it with a fork. Serve warm, garnished with toasted sesame seeds and fried shallots.