Small Bowl of Toasted Sweet Rice Powder

Toasted Sweet Rice Powder


Thailand   -   Khao Kua, Khao Koor
Makes:
Effort:
Sched:
DoAhead:  		 4 oz
**
20 min
Yes		 This standard Thai ingredient is both a thickener and flavoring. It is available commercially in small shaker jars, but it's fresher made at home. See also Comments.

1/2
c
Sweet Rice (1)  
Make:   -   (20 min)
  1. In an iron pan, dry roast RICE over moderate heat, 450°F to 470°F (230°C to 240°C) stirring and shaking very often, until it has about the color of brown rice, then cool thoroughly.
  2. Grind quite fine in your spice grinder. It should be just a bit gritty, rather than soft powder.
  3. Kept in a tightly sealed jar in a cool place away from light it should be good for 6 months to a year.
NOTES:

  1. Sweet Rice:

      Also known as "glutinous rice" (it contains no gluten) and "sticky rice", this chalky looking rice is available in just about all East and Southeast Asian markets. It's usually packed in smaller bags because (except in Laos and the Laotian part of northern Thailand) it's used mainly for sweets. First choice would be Thai Long Grain. Second would be Short Grain Sweet (everywhere else). Third choice would be Thai Jasmine, which is not a sweet rice.

  2. Spice Grinder

      A little whirling blade coffee grinder is excellent for this job - mine is a Krups.

  3. Comments:

      This powder is most popular in the northeast of Thailand (where much of the population is Lao). Commercially, it is put up in shaker jars, because one of it's main uses is to sprinkle on salads, particularly meat salads, to absorb some of the dressing. It adheres well to other ingredients for various uses.
  4. 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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