Vietnamese Savory Sticky Rice with Pork Floss and Fried Shallots (Xôi Ruốc)

Drain the soaked glutinous rice thoroughly. In a medium saucepan, combine the drained rice, 1/2 cup water, and 1/4 teaspoon salt. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15 minutes, or until all the water has been absorbed and the rice is tender and sticky.

While the rice is cooking, heat 1 tablespoon vegetable oil in a small skillet over medium heat. If using raw shallots, thinly slice 2 shallots and fry them until golden brown and crispy, about 3-5 minutes. Remove with a slotted spoon and drain on paper towels.

Fluff the cooked sticky rice with a fork. Divide the rice between two serving bowls.

Top each bowl of sticky rice generously with 2 tablespoons of pork floss and 1 tablespoon of fried shallots. Serve immediately.