Sweet, chewy, and bursting with tropical freshness, mango sticky rice is Thailand’s most iconic dessert. But there’s a bold new contender ready to steal the spotlight — durian sticky rice. Known for its unmistakable aroma and rich, custard-like texture, durian adds an adventurous twist to the classic dish. The so-called “king of Thai fruits” brings an entirely new flavor and mouthfeel, elevating the humble sticky rice to something truly indulgent. Once polarizing, durian is now gaining gourmet recognition, with some of Thailand’s top chefs giving it pride of place in their kitchens.
One of these is Chef Thanintorn “Noom” Chantrawan, who helms both One MICHELIN Star Chim by Siam Wisdom (MICHELIN Guide Thailand 2025) and One MICHELIN Star Chim By Chef Noom (MICHELIN Guide Kuala Lumpur & Penang 2025). Here, he shares his insight on the bold dessert with a durian sticky rice recipe you can try at home.
Get to Know Durian, the King of Thai Fruits
Durian is an integral part of Thai culinary culture and is grown across the country, with different areas producing distinct textures. Chantrawan sees this diversity as one of durian’s many charms.“Thai people are discerning about durian textures,” he says. “Monthong and Chanee are popular varieties. They strike a balance between fluffy flesh and a milder flavor that resonates more with the Thai palate compared to the intense aroma and taste of Malaysia’s Musang King. There are countless durian varieties and growing regions across Thailand. The famous Nonthaburi durian is one example, but the heart of durian production lies in the eastern provinces of Rayong, Chanthaburi, and Chon Buri. Their hills, sea breeze, fertile soil, and ideal climate all contribute to the superb quality of durian. The fruit’s scent is just right, its flavor rich, and its flesh smooth and soft.”
He also noted that Chon Buri — featured in the MICHELIN Guide Thailand — has long been a center of culinary culture. Less than two hours from Bangkok, the province harmoniously blends traditional and modern cooking styles, offering unique creations including durian sticky rice.
“It’s true that people around the world think of mango sticky rice first, but durian sticky rice also reflects Thai wisdom,” says Chantrawan. “Locals create delicacies from what they have in abundance and elevate them with the addition of coconut milk and sticky rice.” For those visiting Thailand, the chef recommends trying different varieties of durian and durian sticky rice. “It’s not just about eating a different fruit; it’s a cultural journey,” he adds. “You’ll experience the fragrance, textures, and local pride. This is especially true in the East, where most of the country’s durians are carefully grown.”
Durian sticky rice (serves 2)
Ingredients:- 1L, coconut milk
- 120g, palm sugar
- 50g, white sugar
- 1tbsp, salt
- 120ml, water
- 500g, whole durian flesh
- 100g, mashed durian flesh
- 4 leaves, pandan (tied in a knot)
- 500g, khao niao mun (coconut sticky rice) (Learn how to make khao niao mun here)
- Crispy durian, to taste (optional)
Instructions:
- Heat the pan over a medium heat. Mix coconut milk, palm sugar, white sugar, salt, and water in the pan. Stir until they blend.
- Add the pandan leaves. Reduce the heat to low. This will help the coconut milk absorb the pandan fragrance.
- Stir and add mashed durian flesh.
- Gradually add durian flesh.
- Gently stir to keep the flesh intact.
- Add crispy durian on top for extra texture.
- Serve hot with coconut sticky rice.
The chef’s secrets:
- Choose a fully ripe Monthong durian — its creamy flesh pairs beautifully with coconut sticky rice. But don’t be afraid to explore what you like best with other durian varieties.- A slightly saltier coconut milk can help highlight durian’s natural sweetness.
Now that you know the simple recipe, it’s time to make your own durian sticky rice at home. Or better yet, plan a trip to the fruit capital and its neighboring provinces — Chon Buri and Rayong — to discover your favorite durian and sample other delicious fruits. Enjoy freshly picked produce at local orchards and explore unique takes on durian sticky rice at neighborhood markets.
You can also experience MICHELIN-recommended dishes in Chon Buri and stay at MICHELIN Key Hotels. For updates on travel destinations, contact the TAT Call Center 1672 or the Facebook TAT Contact Center.
Illustration image: © Anuwat Senivansa Na Ayudhya/ MICHELIN Guide Thailand
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