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
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.