Khao Khua (Thai Toasted-Rice Powder) Recipe

Slow and steady is the best way to coax deep, nutty flavors out of toasted-rice powder.

By
Sasha Marx
Sasha Marx
Senior Culinary Editor
Sasha is a senior culinary editor at Serious Eats. He has over a decade of professional cooking experience, having worked his way up through a number of highly regarded and award-winning restaurant kitchens, followed by years spent in test kitchens for food publications.
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Published May. 16, 2019
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Photographs: Vicky Wasik

Why It Works

  • Slowly toasting dry sticky rice ensures that the grains cook and color evenly.
  • Toasting the grains to a much deeper golden brown than called for in most other recipes produces a toasted-rice powder with a deep nutty flavor and a popcorn-like aroma.

Toasted-rice powder is a common pantry ingredient in Northern Thai and Lao cuisines, made by slowly toasting raw sticky rice to a deep golden brown, then grinding it into a coarse powder using a mortar and pestle or spice grinder. It lends a textural element and nutty flavor to dishes likelaab, and is also used as a thickening agent in soups and dipping sauces, likejaew.

Making it at home is a breeze, though it does take some patience: This recipe calls for an extra-long toasting process in order to evenly cook the grains of glutinous rice and bring out all of their roasty, popcorn-like aroma.

Recipe Facts

5

(1)

Active:5 mins
Total:35 mins
Serves:8 servings
Makes:1/2 cup

Rate & Comment

华体会应用下载

  • 1/2 cupThai sticky rice(3 1/2盎司;100g); see note

Directions

  1. Place rice in a 12-inch stainless steel skillet and shake pan to distribute grains into an even layer. Cook over medium heat, shaking skillet frequently to redistribute rice into an even layer, until rice is lightly golden, about 10 minutes. If rice begins to scorch, lower heat to medium-low.

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  2. Continue to cook, shaking skillet frequently, until rice is deep golden brown, 15 to 20 minutes longer. Remove from heat, transfer rice to a rimmed baking sheet, and let cool to room temperature, 5 to 8 minutes.

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  3. Transfer toasted rice to a spice grinder or the bowl of a mortar and pestle. Grind to a coarse powder with a texture similar to that of ground coffee used for pourover brewing. Allow rice powder to cool to room temperature, then store in a dry, airtight container.

Special Equipment

12-inchstainless steel skillet,spice grinderormortar and pestle

Notes

Thai sticky rice (also sold as "sweet" and "glutinous" rice) can be found online and at Asian markets; other varieties of sticky short-grain rice, such as sushi and risotto rice, will not work as a substitute here.

Make-Aheadand Storage

Toasted-rice powder can be stored in an airtight container at room temperature for up to 2 months.

This Recipe Appears In

Nutrition Facts(per serving)
17 Calories
0g Fat
4g Carbs
0g Protein
Show Full Nutrition LabelHide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 17
% Daily Value*
Total Fat0g 0%
Saturated Fat 0g 0%
Cholesterol0mg 0%
Sodium21mg 1%
Total Carbohydrate4g 1%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein0g
Vitamin C 0mg 0%
Calcium 0mg 0%
Iron 0mg 0%
Potassium 3mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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