clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Khao Khua on 2 wooden bowls on a black table.

Toasted Rice Powder, Khao Khua

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Suwanee
  • Total Time: 15 minutes
  • Yield: 1 1x
  • Diet: Gluten Free


Toasted rice powder, Khao Khua, is one of the most basic yet essential Thai ingredients. White rice, usually sticky rice or Jasmine rice, is used to dry roast in a pan, then it's ground up into small pieces to the top on salads, sauces, and soups! The crunchy texture and nutty aroma elevate any dish it's used in! Only one ingredient is needed!



1/2 cup uncooked sticky rice. Jasmine rice works too!


  1. Place a dry pan, skillet, or wok (no oil added) over medium heat on your stove. Place uncooked sticky rice in the dry skillet and shake it slightly to level the rice grains so it gets toasted evenly. 
  2. Toast the rice for 10-15  minutes or 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 it to a plate. Let it cool to room temperature. Be sure to remove the rice from the hot pan, as the heat will continue to cook it after removing it from the stove.
  4. Once the rice is cooled, put it in a spice grinder and grind for a few seconds until most grains break into a semi-coarse powder. You can also use the mortar and pestle to grind the rice. Leave some in big grains for the extra pop and a crispy taste. Store in an airtight jar in the pantry, refrigerator, or freezer! See kitchen notes for more storage tips.


  • How coarse or fine of a texture you want your Khao Khua is entirely up to you! Some like it extra fine, while I like mine somewhere in the middle with extra chunks for the crunchy texture of my food!
  • Toasting your rice on medium-low heat will work too. It will take a bit longer. Watch for the golden hues on the rice when it's ready. I like to toast my rice on a higher heat since I always run short on time. (: 
  • A small food processor could work, but if making a large batch. Otherwise, it's too large and will not work well.
  • Keep any left-grind rice in a small glass container with a label and place it in the freezer to keep the flavor and fragrance longer. 
  • Ground-up rice will last up to 2 months in the pantry before losing fragrance and flavor. It will last up to 4 months in the refrigerator and up to 1 year in the freezer! 

Four helpful methods to grind up the toasted rice

  1. The best way to grind up toasted rice is to use a spice grinder. My favorite method! Super fast and easy!
  2. Use a small mortar and pestle to grind the rice. Use any that you have. Be careful not to pound too hard on the small clay ones, as they could break.
  3. Place the dry rice in a Ziploc bag, place a kitchen towel over the bag, and use a heavy kitchen tool to crush the rice. 
  4. Use your coffee grinder. Wash and dry the coffee grinder well before adding the rice. 

* Thank you so much for visiting my blog! This is truly a passion for me. If you have enjoyed these recipes and appreciate the hard work I put into them, I would love it if you would share them with your friends! Your recommendation is the highest review I could hope for, and I’d appreciate it! **

  • Cook Time: 15
  • Category: Easy recipes, Vegan, vegetarian
  • Method: roasting
  • Cuisine: Thai