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Sweet and Sticky

July 07, 1999|BARBARA HANSEN

Mango season is time for that irresistible Thai dessert, mangoes and sticky rice. At Chao Krung, the sliced mangoes are served alongside sticky (glutinous) rice that has been cooked with coconut milk, a little sugar and salt, then topped with roasted mung beans. The restaurant will pack this combination to go, along with a little container of coconut milk to sprinkle over the rice just before you eat it.

Mangoes and sticky rice, $5 (two servings) at Chao Krung Thai restaurant, 111 N. Fairfax Ave., Los Angeles, (323) 932-9482.

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