sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Khao Neeo Dahm

Khao Neeo Dahm
Mughalai style chicken curry

Mughalai Style Chicken Curry

Mughlai Chicken is a rich and delicious restaurant-style chicken gravy belonging to the north Indian......

Crispy fry chicken

Crispy Fry Chicken

Truly crispy fried chicken tenders are an amazing weekend snack, you're the whole family will love. ...


Palak Chicken Curry

The combination of spinach and chicken is an everlasting, healthy and delicious combination which ta......

Pan Fry Chicken

Pan Fry Chicken

Presting you a most perfect and flavourful chicken dish with a spicy touch will be a perfect appetiz......


Malai Methi Subji

This is a very rich and flavourful North Indian style curry made with mixed vegetables fenugreek lea......

Khao Neeo Dahm Recipe, How To Make Khao Neeo Dahm Recipe

How to makeKhao Neeo Dahm?How to cookKhao Neeo Dahm?Learn the recipeKhao Neeo Dahmby vahchef.For all recipes visit

About Recipe

How to make Khao Neeo Dahm

(59 ratings)
0 reviews so far
Prep time
Cook time
Total time
0 mins
Khao Neeo Dahm
Author : Vahchef
Main Ingredient : Rice
Servings : 0 persons
Published date : November 02, 2016

Ingredients used in Khao Neeo Dahm
• Cooked black sticky rice - 1.5 cup.
• Water - 1.5 cup.
• Tapioca starch - 1 teaspoons.
• Sugar - 2 tablespoons.
• Salt - 1/2 teaspoons.
• Coconut milk - 1 can.
• Sesame seeds, toasted - 1 teaspoons.
• Fresh mint leaves for garnish - to taste.
Prepare the black sticky rice as per our detailed instructions. Place 1.5 cups cooked black sticky rice in a saucepan and add 1.5 cups water. Bring to a boil and cook for 12 minutes (or a bit more if you want the rice to be extra-soft). While the rice is cooking, in a separate bowl mix the tapioca starch with a small amount of water and stir to make a paste. Also open the can of coconut milk and mix it well with a spoon. After the rice has cooked 12 minutes, add the tapioca. Stir well and remove from heat. Add sugar and continue to stir. Spoon the rice into two or three serving bowls (try to use somewhat flat bowls rather than deep ones). Spoon a thin layer of coconut milk over the rice, just enough to cover it, and garnish with a sprinkle of toasted sesame seeds and a sprig of fresh mint. Serve nice and hot, and let the person eating it mix together the rice and coconut milk. Enjoy--this is one very delicious dessert!

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter