Mango with Sticky Coconut Rice (Kao Niaw) recipe

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Ingredients

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
2 mangoes - peeled, seeded, and diced

Nutrition Info

701.4 calories
carbohydrate: 86.1 g
cholesterol: : -
fat: 38.6 g
fiber: 5.7 g
protein: 8.6 g
saturatedFat: 31.1 g
servingSize: -
sodium: 63.9 mg
sugar: 21.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

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

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