In separate pans, soak the raw peanuts and rice overnight in warm water. Drain both in the morning.

In a large sauce pan, combine 1 cup of water and the coconut milk with the rice, peanuts, oil and salt. Bring mixture to a rolling boil. Immedietly reduce heat to low and stir. Cover and continue to cook on low for 20 minutes until all liquid is absorbed - stirring occasionally.

Fluff rice once with a fork before serving.

Place equal amounts of rice in four serving bowls. Top with shredded coconut, peanut pieces, sesame seeds and sugar.


In Vietnam, this dish is very popular for breakfast in rural areas where the finished rice is often wrapped in coconut or bamboo leaves.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Recipe number 1633. Submitted 1/15/2006.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From dear old dad

Recipe Rating (out of 5):

I used 1/2 the peanuts and toasted the toppings before adding... reminded me of my mom's breakfast treat for me when I was a child.

Comment submitted: 11/25/2010 (#11615)

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