Thai Coconut Sticky Rice (Khao Niao Mun) for Mango Sticky Rice and More

Sweet coconut sticky rice made with fresh coconut milk is the foundation of mango sticky rice and countless other Thai desserts. Master this one recipe and you can build all of them.

Khao niao mun, or coconut sticky rice, is a Thai dessert you will find everywhere. If the version near you never quite hits the spot, why not make it yourself? This recipe soaks the rice with a pinch of alum so the grains come out glossy and translucent, and a long soak keeps the rice soft for hours. You can even tint the soaking water with a drop of food coloring for a prettier result.

Which sticky rice should you use?

Most Thai cooks reach for khao niao khiao ngu, a premium glutinous rice with small, fine grains. Once steamed it turns pleasantly chewy, never mushy, and stays soft for a long time. It costs a little more, so any good-quality Thai glutinous rice (sold as sweet rice or sticky rice at Asian grocery stores) will work if you are on a budget.

How to make coconut sticky rice

You can use white glutinous rice on its own or mix in some black glutinous rice; choose whichever you like. What makes this version special is fresh coconut milk and pandan leaves for aroma, with sugar for a clean sweetness.

Ingredients

• 500 g (2 1/2 cups) white glutinous rice
• 1 teaspoon crushed alum (optional; it makes the grains glossier and firmer)
• Water, for soaking
• About 10 pandan leaves, torn and tied into a knot
• 350 ml (1 1/2 cups) fresh coconut milk
• 200 g (1 cup) sugar
• 2 teaspoons salt

Instructions

1. Rinse the rice, add the alum, and cover with water. Stir to combine and soak for at least 3 hours.
2. Rinse the soaked rice well to wash away the alum, then drain and let it sit for a few minutes.
3. Spread the rice in a steamer basket, tuck in the pandan leaves, set over boiling water, and steam for about 20 minutes, until the grains are cooked through.
4. Meanwhile, stir the coconut milk, sugar, and salt together in a mixing bowl until dissolved. Add the hot steamed rice, stir to coat, cover, and let stand for 30 minutes so the rice absorbs the coconut cream. Serve.

What to serve coconut sticky rice with

Beyond the classic mango sticky rice, this coconut rice is delicious with durian in coconut cream or with jackfruit, mixed with black beans, or spooned over ice cream as a topping.

Coconut sticky rice is one of Thailand's best-loved desserts, especially in summer with ripe mango, and it pairs surprisingly well with a scoop of ice cream. Once you have the base down, there are endless ways to enjoy it.