How to Make Toasted Rice Powder (Khao Khua)
Toasted rice powder is an essential ingredient in many northeastern Thai dishes, such as larb, koi, nam tok, tom saap, and jaew dipping sauce. It can be made from either jasmine rice or sticky rice, but sticky rice is more commonly used.
Steps:
- Wash the Rice
- Start by rinsing the rice 1–2 times to remove any impurities. After rinsing, drain the water and spread the rice out to dry.
- Toast the Rice
- Heat a pan over medium heat. Once the pan is hot and you see a bit of smoke, add the dried rice. Stir the rice continuously to prevent burning, and toast it until it turns a golden yellow color.
- Grinding the Rice
- After toasting, grind the rice into powder. You can use either a blender or a mortar and pestle:
- Blender: Use pulse mode to avoid over-grinding into a fine powder. It's best to aim for a slightly coarse texture so the toasted rice will add a crunch when mixed into dishes.
- Mortar and Pestle: Using this traditional method typically results in a coarser texture and enhances the aroma of the toasted rice.
- Storage
- Once finished, your homemade toasted rice powder is ready to be used in various recipes. If you're not using it immediately, store it in a dry, airtight container to keep it fresh.
- For longer-lasting aroma and to prevent rancidity, make sure the storage container is completely dry, and the lid seals tightly to block out air and moisture. Both glass and plastic containers work well, as long as they are clean and secure.
With these steps, you'll have delicious, homemade toasted rice powder to elevate the flavor and texture of your favorite dishes!