Xôi (steamed sticky rice) is most commonly served as plain rice embellished with other ingredients but there are a small number of recipes where the rice itself is flavored by being soaked in plant extracts.
I was curious to see if that technique was generally applicable to any flavored liquid. As proof of concept, I wanted to see if soaking sticky rice in fragrant tea overnight would yield tea-flavored xôi. If successful, it would add innumerable possibilities to the long list of different types of xôi that already exists in Vietnamese cuisine. Continue reading to find out if the experiment worked