Toasted rice powder

Toasted rice powder

By
From
Street Food Asia
Makes
100g
Photographer
Alan Benson

This is an essential ingredient in many northern Thai salads like laab and red ant egg salad. The toasted rice is slightly gritty, giving an added textural dimension as well as a nutty flavour to dishes – it also acts to slightly thicken juices and dressings. Always use white sticky rice when making this and don’t be tempted by the store-bought equivalent; it tastes nothing like freshly made toasted rice powder.

Ingredients

Quantity Ingredient
100g sticky rice

Method

  1. Heat a frying pan or wok over a medium heat and dry-roast the rice for 8–10 minutes, until lightly browned, tossing occasionally. (For a smokier flavour, allow the rice to turn a deeper shade of brown; to make your rice powder more perfumed, you can also dry-roast the rice with chilli, lemongrass and makrut (kaffir lime) leaves.)
  2. Remove from the heat and allow to cool, then pound to a powder using a large mortar and pestle. It is best used fresh, but can be stored in an airtight container in a cool, dark place for several weeks.
Tags:
South-East Asian
Asian
Street Food
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