Mango with Sticky Coconut Rice (Kao Niaw)

4.3
(4)
2 Reviews
3 Photos

This is my favorite Thai dessert. There is something very comforting about it. I also like to eat it for breakfast.

Submitted by Ms Tea
Updated on January 14, 2022
3
Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 tablespoon grapeseed oil

  • 1 ½ cups sweet rice

  • 2 cups coconut milk

  • ¼ cup water

  • 2 tablespoons palm sugar, or more to taste

  • 1 pinch salt

  • ½ cup unsweetened coconut cream (Optional)

  • 2 mangoes - peeled, seeded, and diced

Directions

  1. Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice.

  2. Scoop rice into a serving bowl and top with mango.

Cook's Note:

Be sure to keep a close eye on the rice because it is easy to overcook. I've tried making this in a rice cooker before and I did not have any luck, so I always make this on my stovetop.

Nutrition Facts (per serving)

701 Calories
39g Fat
86g Carbs
9g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 701
% Daily Value *
Total Fat 39g 49%
Saturated Fat 31g 156%
Sodium 64mg 3%
Total Carbohydrate 86g 31%
Dietary Fiber 6g 20%
Total Sugars 22g
Protein 9g 17%
Vitamin C 31mg 34%
Calcium 48mg 4%
Iron 6mg 32%
Potassium 570mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.