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


Recipe Summary

10 mins
25 mins
35 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

701 calories; protein 8.6g 17% DV; carbohydrates 86.1g 28% DV; fat 38.6g 59% DV; cholesterolmg; sodium 63.9mg 3% DV. Full Nutrition

Reviews (1)

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3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I liked this version of coconut mango rice because it was super easy, and I rarely have much time to spend on a side-dish/dessert. Only substitute was coconut oil because I don't have grape-seed oil. The flavor was delicious, too, especially with the cream of coconut I drizzled on the top. (Oh man!) However, I like mine sweeter, so next time I'll be adding at least another Tbsp. of sugar as suggested "add more to taste" in the recipe. But my only real complaint was that the rice seemed a bit harder than what I enjoy at restaurants, so I might try adding an extra 1/8 cup of water or even shortening the toasting of the rice time to see if that helps. But all in all, good recipe! I'll definitely be making this again! Read More