Toasted Sweet Rice Powder
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Toasted Sweet Rice Powder
Thailand
  -   Khao Kua, Khao Koor
This is an important Thai ingredient, particularly in the northeast. 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 4 ounce jar.



1/2 c Rice (1)   Make:   -   (20 min)
  1. on a dry comal, tava or iron skillet roast the Rice over very moderate heat, raking it and shaking the pan frequently but not constantly until it is just beyond golden (see Photos). A pan surface temperature of 450°F/230°C to 470°F/240°C works well. You should not see smoke.
  2. Grind Rice in your spice grinder, fairly fine but still a bit gritty (see Note-2).
  3. Package in an airtight jar.
NOTES:
  1. Rice:   For best results and authenticity this should be Thai "sweet" or "sticky" rice. Second choice is a short grained sweet rice, and third would be Thai Jasmine rice. Thai Sweet Rice is unique in being a long grain sweet rice.
  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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