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Sticky Rice With Coconut Sauce: Kha Niao Man

  • Yield: 6 servings


  • 1 1/2 cups Thai sticky rice (khao niao)
  • 1 can (19 ounces) unsweetened coconut milk
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 2 mangoes, peeled and sliced
  • 6 sprigs mint


  • In a large bowl, combine the rice and enough water to cover by 2-inches. Soak for at least 6 hours or up to 24 hours. Drain.
  • Inside a wok, place a bamboo steamer and line the steamer with parchment paper. Add enough water to come up just below the bottom steamer rack, 1 to 1 1/2 inches. Bring the water to a boil. Add the rice to the bottom steamer rack, reduce the heat to medium-low, cover, and steam until rice is tender, 20 to 25 minutes. Remove from the heat and transfer the rice to a bowl.
  • Open the coconut milk and skim the thick cream from the top into a small saucepan. (Reserve the leftover coconut milk for another recipe.) Add the sugar and salt to the coconut cream and bring to a boil. Cook, stirring, until the sugar dissolves, about 1 minute. Pour over the rice, mix well, cover and set aside until liquid is absorbed, about 30 minutes.
  • Serve at room temperature with mango slices. Garnish with mint sprigs. (The finished dish can be kept, covered, at room temperature for 6 to 8 hours. Don't refrigerate or the rice will harden.)