Yaourt au riz gluant noir vietnamien
Yaourt frais surmonté de riz gluant violet, sucré et parfumé à la noix de coco, un dessert vietnamien rafraîchissant.
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Étapes
Soak the rice
Rinse the black glutinous rice in a few changes of water until it looks clean. Cover with 750 ml of the water and soak at room temperature for at least 8 hours or overnight. Soaking softens the tough purple bran so the rice cooks evenly instead of staying hard in the centre.
- 200 g black glutinous rice
- 750 ml water (for soaking)
✅ C'est prêt quand : the grains have swollen and feel slightly soft when you pinch one
Cook the rice
Drain the soaked rice and throw away the soaking water. Put the rice in a heavy pot with the remaining 750 ml fresh water and the knotted pandan leaf. Bring to a boil, then lower the heat, cover and simmer gently for 30–35 minutes, stirring now and then and adding a splash of hot water if it looks dry before the rice is tender.
- 200 g soaked rice (from step 1)
- 750 ml water (for cooking)
- 1 pandan leaf
✅ C'est prêt quand : the grains are tender but still a little chewy at the centre, and the water has turned deep purple
Sweeten the rice
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Finish and chill
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Assemble and serve
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Soak the rice
Rinse the black glutinous rice in a few changes of water until it looks clean. Cover with 750 ml of the water and soak at room temperature for at least 8 hours or overnight. Soaking softens the tough purple bran so the rice cooks evenly instead of staying hard in the centre.
- 200 g black glutinous rice
- 750 ml water (for soaking)
✅ C'est prêt quand : the grains have swollen and feel slightly soft when you pinch one
Cook the rice
Drain the soaked rice and throw away the soaking water. Put the rice in a heavy pot with the remaining 750 ml fresh water and the knotted pandan leaf. Bring to a boil, then lower the heat, cover and simmer gently for 30–35 minutes, stirring now and then and adding a splash of hot water if it looks dry before the rice is tender.
- 200 g soaked rice (from step 1)
- 750 ml water (for cooking)
- 1 pandan leaf
✅ C'est prêt quand : the grains are tender but still a little chewy at the centre, and the water has turned deep purple
Sweeten the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Finish and chill
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Assemble and serve
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The Story Behind the Dish
Sữa chua nếp cẩm grew out of Hanoi's street food culture, where vendors sold small cups of homemade yogurt alongside sweet rice dishes. Pairing the tangy yogurt with purple sticky rice, a traditional grain already used in cakes and sweet soups, turned into a dessert of its own that cooled people down through the capital's hot, humid summers.
Today it is sold everywhere from sidewalk carts to modern cafés in Hanoi and across Vietnam, often listed on menus simply as nếp cẩm, and it remains one of the most ordered items on hot afternoons.
⭐ Why It's Famous
The contrast of cool, tangy yogurt against warm-toned, nutty purple rice and rich coconut milk makes it one of Vietnam's most loved cooling desserts.
💡 Fun Fact
The deep purple colour comes entirely from the rice itself — no food colouring is used — thanks to the same anthocyanin pigments found in foods like purple cabbage and blackberries.
Hanoi, Vietnam
21.03°N, 105.85°E
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