Khao Niao Durian

1. 1

   Soak the Sticky Rice

   Rinse the Thai sticky rice thoroughly 6-8 times under cold running water, swirling and draining each time, until the water runs completely clear. This removes excess starch. Place the rinsed rice in a large bowl and cover completely with fresh cold water. Soak for 3 hours at room temperature. The water should be at least 2 inches above the rice level.

   3h

   Tips:

   • • Don't skip the soaking time - it's crucial for proper texture and even cooking
   • • Minimum soak is 3 hours, though 4 hours is ideal
   • • The rice will expand, so use a large bowl
2. 2

   Prepare the Sweet Coconut Mixture for Rice

   While rice soaks, combine 400ml coconut cream, 250g sugar, and 1 tsp salt in a medium saucepan. Heat over medium heat, stirring continuously in one direction with a wooden spoon. Continue stirring gently until the sugar and salt completely dissolve. Heat until the mixture just begins to steam and sugar is fully dissolved, but do not let it boil. Remove from heat and set aside.

   8m

   Tips:

   • • Stir in one direction to maintain the cream's smooth consistency
   • • Watch carefully - don't let it boil or the cream may separate
   • • The mixture should be warm when combined with rice
3. 3

   Steam the Sticky Rice

   Drain the soaked rice very thoroughly - shake the strainer well to remove excess water. Line a bamboo steamer basket or metal steamer with cheesecloth or a clean cotton cloth. Spread the rice evenly in the steamer. Bring water to a rolling boil in the steamer pot (water should not touch the rice). Place steamer over boiling water, cover, and steam for 20-25 minutes, stirring once at the halfway mark. The rice is done when grains are translucent, tender, and slightly sticky.

   25m

   Tips:

   • • Don't let the water touch the rice - it must be steamed, not boiled
   • • Keep the lid on during steaming to maintain consistent heat
   • • Stir halfway through for even cooking
   • • Rice is ready when translucent and tender to bite
4. 4

   Combine Rice and Coconut Mixture

   Transfer the hot steamed rice to a large mixing bowl. Immediately begin adding the warm coconut mixture gradually, stirring and folding gently after each addition. Pour in about one-third at a time, mixing thoroughly to ensure even absorption. The rice should look glossy and well-coated. Cover the bowl tightly with a tea towel, let rest for 5 minutes, then stir once more. Cover again and let rest another 5-10 minutes to allow full absorption.

   20m

   Tips:

   • • Add coconut mixture gradually for better absorption
   • • Fold gently to avoid crushing the rice grains
   • • The rice will continue absorbing liquid as it sits
   • • Covering with a tea towel (not plastic) allows it to breathe while staying warm
5. 5

   Prepare the Durian Coconut Sauce

   In a medium saucepan, combine 500ml coconut cream, 200g palm sugar, and 1 tsp salt. If using pandan leaves, tie them in a knot and add to the pot. Heat over medium heat, stirring frequently, until the palm sugar completely dissolves and the mixture comes to a gentle boil. Reduce heat to low and simmer for 2-3 minutes to allow flavors to meld and the coconut to absorb pandan fragrance if using. Remove from heat and discard pandan leaves. Let the sauce cool to room temperature.

   10m

   Tips:

   • • Palm sugar adds a deeper, caramel-like sweetness that complements durian
   • • Don't rush the cooling - hot sauce will make durian mushy
   • • Pandan adds aromatic depth but is optional
6. 6

   Prepare the Durian

   Break or cut the fresh durian flesh into bite-sized chunks, approximately 1-2 inch pieces. Remove any hard bits or seeds. Once the coconut sauce has cooled to room temperature, gently fold the durian chunks into the sauce. Don't stir vigorously - you want to keep the durian pieces intact. Let the mixture sit covered for 15-20 minutes to allow the durian to infuse the sauce with its flavor.

   20m

   Tips:

   • • Mon Thong durian is ideal as it's not too soft and has milder aroma
   • • Keep durian chunks fairly large for better presentation and texture
   • • The steeping method preserves durian's texture better than simmering
   • • If using frozen durian, thaw completely and pat dry before using
7. 7

   Assemble and Serve

   For each serving, place a generous portion of the coconut sticky rice in a bowl or on a plate, shaping it into a mound. Ladle the durian coconut sauce generously over the top, making sure to include several chunks of durian with each serving. The rice should be slightly warm or at room temperature, while the durian sauce can be at room temperature or slightly chilled. Serve immediately.

   5m

   Tips:

   • • Serve rice while still slightly warm for best flavor
   • • Don't be shy with the durian sauce - it's meant to be rich and indulgent
   • • Some diners prefer extra sauce on the side
   • • Best enjoyed fresh - doesn't store well once assembled

• •Use authentic Thai sticky rice (khao niao) - Japanese or Chinese sticky rice won't work the same way due to different starch composition
• •Choose Mon Thong durian variety if available - it has a milder smell and firmer texture that works best for this dessert
• •Fresh durian is always preferred, but good quality frozen durian (fully thawed and drained) is an acceptable substitute
• •The key to perfect sticky rice is proper soaking (minimum 3 hours) and steaming (never boiling)
• •Don't add durian to hot coconut sauce - let it cool to room temperature to preserve the durian's texture
• •Palm sugar gives a more complex, caramel-like sweetness than white sugar - worth seeking out for the durian sauce
• •Store leftover sticky rice covered at room temperature for up to 4 hours, or refrigerate for 1 day (warm gently before serving)
• •The durian sauce can be made a few hours ahead and kept at room temperature
• •If you're new to durian, start with less durian and more sauce, gradually increasing the ratio as you acquire the taste
• •In Thailand, this is traditionally eaten with a spoon, allowing you to get both rice and durian in each bite

• •
  Thai iced tea (cha yen)
• •
  Hot jasmine tea - helps cut through the richness
• •
  Fresh coconut water
• •
  Strong black coffee - traditional pairing with durian
• •
  Serves as a rich dessert after lighter meals - the bold durian flavor makes it best enjoyed on its own

Khao Niao Durian is a regional specialty from Eastern Thailand, particularly the provinces of Chanthaburi and Rayong, which are renowned as Thailand's premier durian-growing regions. While sticky rice desserts have been part of Thai cuisine for centuries, the durian variation gained prominence in the mid-20th century as durian cultivation expanded in the Eastern provinces. The dessert represents the Thai tradition of pairing sticky rice with seasonal fruits, but durian's 'King of Fruits' status elevates this version to a luxurious treat. During durian season (May-August), roadside vendors in Chanthaburi and Rayong serve freshly made Khao Niao Durian using the day's harvest, often alongside the more internationally familiar mango version. The dish reflects the regional pride in durian cultivation, with Mon Thong variety (meaning 'Golden Pillow') being developed in the 1970s specifically for its superior texture and more approachable aroma. While Western tourists often gravitate toward mango sticky rice, Khao Niao Durian remains the preferred choice among Thai durian enthusiasts and represents the authentic taste of Eastern Thailand's fruit-rich culture.

Authentic Khao Niao Durian requires several key elements to achieve the proper balance and texture. First, use genuine Thai sticky rice (khao niao), which has a unique starch composition that creates the characteristic chewy, slightly sticky texture. Second, the durian should be fresh and of good quality - Mon Thong variety is most commonly used in Thailand for its creamy texture and relatively mild aroma, though Monthong, Chanee, and Kradum varieties are also popular in different regions. Third, proper technique is essential: the sticky rice must be steamed (never boiled) after thorough soaking, and the coconut mixture must be added while the rice is still hot for proper absorption. Fourth, the durian should be added to cooled (not hot) coconut sauce to preserve its texture - many home cooks make the mistake of simmering durian, which makes it mushy. Fifth, palm sugar is traditionally used for the durian sauce rather than white sugar, as its caramel notes complement durian's complex flavor profile. Finally, authentic versions maintain a generous durian-to-sauce ratio - this is not a subtle dessert, and the durian should be the star. In Chanthaburi and Rayong, vendors often offer customers a choice of durian varieties, with prices varying based on the durian's quality and ripeness. The best versions use durian picked at peak ripeness and served within hours, showcasing the fruit's natural creaminess and complex flavor that Thai people describe as combining sweet, savory, and custard-like notes.