Toasted rice powder or Khao Khua is one of the most basics yet essential ingredients in Thai cooking. Traditionally, sticky rice is used by toasting it until it’s golden brown and then grounding it to almost a fine texture for use in many Thai salads. It’s a pantry staple if you are a big fan of popular Thai-Isaan dishes like Larb, Nua Nam Tok and Thai Crying Tiger.
1/2 cup uncooked sticky rice
1. Place a pan over medium high stove top heat, put in dry sticky rice and shake the pan slightly to level out the rice grains so it gets roasted evenly.
2. Toast the rice for 5-8 minutes until the rice is deep golden brown. Stir continuously and shake the grains so it doesn’t stick together or burn.
3. Once the rice is evenly toasted, turn the heat off, remove the pan and transfer the rice to a plate and let cool. Be sure to remove the rice from the hot pan as the heat will continue to cook it after removing from the stove.
4. Once the rice is cool, put all of it in a spice grinder and grind for just a few seconds until most of the grains break up into a semi-fine powder. Leave some in bigger chunks for the extra pop and a crispy taste in your mouth.
- Cook Time: 15
- Category: condiment
- Method: roasting
- Cuisine: Thai
Keywords: toasted rice powder. ground toasted rice powder. khao khua. Thai toasted rice powder