Toasted Powder
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Toasted Rice Powder
  -   Khao Koor
This is a standard Thai ingredient. Commercially it's put up in small shaker jars because one of its main uses is to sprinkle on Thai salads, particularly meat salads, to absorb some of the dressing so it adheres to the other ingredients. It is easy to make and will last at least a year in a tightly sealed jar. This recipe will fill a 2 ounce jar.

1/4 c Rice, white (1)
  1. on a dry comal, tava or iron skillet roast the Rice over very moderate heat, stirring frequently until it is just beyond golden (see Photos).
  2. Grind Rice in your spice grinder, fairly fine but still a bit gritty (see Note-2).
  3. Package in an airtight jar.
  1. Rice:   For best results this should be short grained "sweet" or "sticky" rice, but other white rice will do if you don't have that.
  2. Spice Grinder:   A little whirling blade coffee grinder is excellent for this job - mine is a Krups.
  3. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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