thai ingredient

Toasted Rice Powder (Khao Khua) is an essential ingredient in Thai Minced Chicken or Pork Salad (laab / larb) and is used to thicken dipping sauces like jaew. Here’s how to make this smoky, nutty, ground rice powder at home in about 15 minutes. This makes about ½ cup of toasted rice powder. Want to adjust the servings in this recipe to make more or less? Just click on the number next to “servings” and you can easily scale the recipe.Makes 1/2 cup.

Thai Toasted Rice Powder (Khao Khua)

Uncooked Thai Sticky Rice ((see note))

Makrut Lime Leaf ((optional, see note))

Heat a wok or large skillet over medium heat. As the pan is heating, add rice and  lime leaf and cook, stirring constantly, until the rice becomes dark golden brown, about 10 minutes. (Note: The rice will smoke quite a bit as it cooks and will smell very fragrant, almost burned. As long as none of the grains show signs of burning / turning black in spots), keep going until all of the grains are an even, deep golden brown color. If any rice grains do start to burn, be sure to reduce the heat.)

Take the wok / skillet off the heat and continue stirring until the pan cools down a bit.

Let the rice sit in the pan until completely cool.

Transfer the rice and lime leaf to a coffee / spice grinder or use a mortar and pestle to grind until it forms a smooth, even powder that still has some texture. (The grains within the powder should be slightly uneven which gives the powder a perfect texture for laab.)

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Thai Toasted Rice Powder (Khao Khua...

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