Toasted Rice Powder
Nutty, fragrant rice powder made by dry-toasting grains until deep golden, then grinding fine.
Dietary
Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher
This pantry staple, known as khao khua in Lao and Thai cooking, brings a smoky, nutty crunch to larb, namtok, and other salads. Toasting raw rice slowly over low heat develops its aroma before it's ground into a coarse, fragrant powder.
Ingredients
- 1 cup uncooked glutinous (sticky) rice
Method
-
Place the uncooked glutinous rice in a dry 9-inch skillet over medium-low heat, without any oil.
-
Toast the rice, stirring or shaking the skillet frequently, until the grains turn deep golden brown and smell nutty and toasted, 12 to 15 minutes.
-
Transfer the toasted rice to a plate and let cool completely, about 10 minutes.
-
Grind the cooled rice in a spice grinder, mortar and pestle, or food processor until it forms a coarse, sandy powder.
-
Transfer the toasted rice powder to an airtight jar and store at room temperature for up to 1 month.
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Toasted Rice Powder
This pantry staple, known as khao khua in Lao and Thai cooking, brings a smoky, nutty crunch to larb, namtok, and other salads. Toasting raw rice slowly over low heat develops its aroma before it's ground into a coarse, fragrant powder.
20 min 8 oz 25 cal
Ingredients
- 1 cup uncooked glutinous (sticky) rice
Method
- 1
Place the uncooked glutinous rice in a dry 9-inch skillet over medium-low heat, without any oil.
- 2
Toast the rice, stirring or shaking the skillet frequently, until the grains turn deep golden brown and smell nutty and toasted, 12 to 15 minutes.
- 3
Transfer the toasted rice to a plate and let cool completely, about 10 minutes.
- 4
Grind the cooled rice in a spice grinder, mortar and pestle, or food processor until it forms a coarse, sandy powder.
- 5
Transfer the toasted rice powder to an airtight jar and store at room temperature for up to 1 month.