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+ servings
Small white dish with Thai toasted rice powder.

Thai Toasted Rice Powder - Khao Khua

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.
Course Condiment
Cuisine Thai
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 1 jar
Calories 171kcal
Cost $3


Optional (for extra aromatics):


  • Place the glutinous rice and optional: lime leaves and lemongrass in a medium frying pan over medium heat.
    1/4 cup glutinous rice, 5-8 Thai makrut / kaffir lime leaves, 1-2 lemongrass
  • 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).



  • 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!


Calories: 171kcal | Carbohydrates: 38g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 36mg | Fiber: 1g | Calcium: 5mg | Iron: 1mg