An aromatic and versatile condiment with just 1 ingredient! Thai Toasted Rice Powder (khao khua) is THE addition you need for Larb and other Southeast Asian delights.
Stir the rice every 10-15 seconds or use the pan-flipping technique. This helps move the heat around and cook the rice evenly. Note: If the pan starts smoking, turn the heat down to low. Continue cooking for around 10 minutes or until rich golden brown in colour. Allow to cool and remove optional aromatics.
Transfer to a mortar and pestle in small batches (or the whole lot in a spice grinder) and grind to your desired coarseness. Cook immediately in any dish that calls for toasted rice powder, or store for future use (see tips).
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Notes
Storage - Keep in an airtight container in the pantry for a month or two, or pop in the freezer for 6 months to a year.
Batch Grind - Grind the roasted rice in batches for a smoother powder consistency and less effort.
Go for Golden - You want to finish with rich golden rice. If the rice goes black, it will taste burnt instead of nutty, and not enough toasting will leave you with a less aromatic finish.
Watch the Heat - Keep your pan on medium, if it's smoking a lot, bring that heat right down. Slow and steady wins the toasty race!
Leftover rice - If you have glutinous rice leftover, use it to make the popular Indonesian dessert - Seri Muka!