Toasted Rice Powder (Kao Kua)

January 27, 2009

Toasted Rice Powder (Kao Kua) © kvalifood.com

Toasted rice powder is a staple ingredient in northeastern Thai (Isaan) cooking. It adds a nutty, toasty aroma and a subtle crunch to salads like laab and nam tok, dipping sauces like nam jim jaew, and some soups. It also acts as a thickener, absorbing excess liquid in dressed salads. Traditionally made from sticky rice (the staple grain of Isaan), but jasmine rice works fine too. About 10 minutes.

Ingredients

Yields 1 Tbsp

Uncooked sticky rice (or jasmine rice)(use the same volume as the recipe calls for in finished powder - 1 Tbsp rice yields about 1 Tbsp powder)

Directions

Add the rice to a small dry saute pan and toast over medium-high heat, moving the grains constantly, until they turn a deep golden-brown colour, about 5 minutes. Larger quantities will take longer. Transfer to a plate to cool completely.

When ready to use, grind into a powder using a mortar and pestle or an electric spice grinder.

Notes

If not using immediately, store the toasted (unground) rice in an airtight container at room temperature. Grind just before using - the fragrance fades once ground.
Make only as much as you need for the near term. The aroma is the whole point, and it diminishes over time.