Khao Niew Durian
ข้าวเหนียวทุเรียน
Khao Niew Durian is sticky rice with fresh durian — sweet coconut-infused sticky rice served alongside fresh durian flesh. One of Thailand's most beloved seasonal desserts, available when durian is in season (April–August).
Cultural Origin
Khao niew turian is sticky rice with sweetened coconut cream topped with ripe durian, eaten during the durian season (roughly May-August) in Central and Southern Thailand. It is the durian counterpart to mango sticky rice and is most associated with orchard regions such as Chanthaburi and Rayong. The dish is older than the now-globalised mango version and remains a regional seasonal treat.
Regional Variants
| Region | How it differs |
|---|---|
| Central | Central versions from Chanthaburi/Rayong use mon thong durian flesh over coconut sticky rice with salted coconut cream. |
| Southern | Southern versions sometimes use local durian varieties and lean richer, with more coconut cream. |
Allergens & Sensitivities
Key Ingredients
- glutinous rice
- fresh durian
- coconut milk
- palm sugar
- salt
Taste profile
- Salty
- fish sauce, soy, shrimp paste
- Sweet
- palm sugar, coconut
- Sour
- lime, tamarind, fermentation
- Umami
- dried shrimp, fermented pastes, stock
The durian's pungency and faint bitterness cut against the plain sweetness of the rice, so the dish reads as richer and less one-note than mango sticky rice.
How Khao Niew Durian Is Made
- 1
Soaking and steaming
Glutinous rice is soaked, then steamed until tender but still holding separate grains, as with other sticky rice desserts.
- 2
Seasoning
Warm coconut milk, sugar, and a little salt are folded through the steamed rice and left to be absorbed.
- 3
Selecting the durian
Ripe fruit is opened and the pods are separated by hand, checking for the soft, custard-like texture that signals ripeness.
- 4
Plating
The seasoned rice is served warm alongside, not mixed with, the durian pods, so the two textures stay distinct.
- 5
Finishing
A spoonful of thicker coconut cream is sometimes poured over the rice at the table.
When It’s Eaten
Eaten only in season, generally as an afternoon treat rather than after a meal, since a full portion combined with a meal is filling to the point of excess.
How to Order It
- ขอข้าวเหนียวทุเรียนหนึ่งที่
- kor khao niao turian neung thi
- One sticky rice with durian, please
- ทุเรียนหวานไหม
- turian wan mai
- Is the durian sweet?
What people get wrong
Ordering it expecting a mild flavour close to mango sticky rice — durian's smell and taste are far stronger, and first-time visitors are sometimes caught off guard by the pungency.
Where to Try It
Fresh markets and street stalls during durian season — particularly in Bangkok's Yaowarat (Chinatown) and markets in eastern Thailand where durian is grown.
Tips
- Monthong variety durian is the most popular for this dish — sweet, creamy, and less pungent than other varieties.
- The coconut rice should be warm, not cold, for the best texture contrast with the cool, creamy durian.