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Mango with Sticky Coconut Rice (Kao Niaw)

Rated as 4.5 out of 5 Stars

"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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35 m servings 701 cals
Original recipe yields 4 servings


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  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; 38.6 g fat; 86.1 g carbohydrates; 8.6 g protein; 0 mg cholesterol; 64 mg sodium. Full nutrition

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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-see...