Toasted Rice Powder – Khao Khua
Toasted rice powder is a pantry item that is often used in Northeastern Thai (Isan) and Lao cooking. Sticky rice is toasted until golden and then crushed to achieve a medium-fine powder. This powder is used to provide a nutty flavor and interesting texture to a number of dishes. It can also provide a bit of thickening power when used in certain applications such as soups.
First, make sure you have the right rice. Look for rice labeled as “glutinous rice” or “sweet rice” that is produced in Thailand. Japan also has some glutinous and sweet rices, these are NOT the same thing and should be avoided for this preparation. Don’t be tempted to use any other type of rice as the resulting flavor and texture will be very different.
Second, you need to toast the rice. You could do this in a sauté pan on the stove over medium-low heat, or in the oven. I prefer the oven because you do not need to keep stirring the rice as it cooks. Place your uncooked sticky rice in an even layer on a baking sheet and bake at 350 Fahrenheit until the rice is an even, light golden color, about 15 minutes. Allow rice to cool before grinding.
Third, grind the rice. The best way to do this is using a spice grinder or a granite mortar and pestle. Both are good tools for the job. Grind the toasted rice until it reaches a medium-fine powder. Store in an airtight container for up to 1 week, any older and it starts to lose its aroma.
Used in:
Toasted Rice Powder – Khao Khua
Ingredients
- 1/4 cup Thai glutinous rice (sometimes labeled sweet rice)
Instructions
- Spread the uncooked rice on a baking sheet and roast in a 350 Fahrenheit oven until an even, golden color is achieved. About 15 minutes.
- Grind using a spice grinder or mortar and pestle until a medium-fine powder is achieved.
- Store in an airtight container for up to a week.
