How To Make Toasted Rice Powder (Thai khao khua)

Praew July 29, 2023 1 Comment

5 / 1 Review

Discover the authentic method of making this essential cooking ingredient!

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Learn how to make toasted rice powder or Thai khao khua using traditional methods. In this recipe, we’ll make pan roasted sticky rice and crush it into a fine grind to use as an ingredient in Thai food.

Close-up of toasted rice powder in a black spoon on a wooden cutting board. Behind it is a glass container with more of the powder.

With a mortar and pestle, it’ll take just under 30 minutes, but with a food processor you’ll be ready in a matter of moments.

Table of Contents

What is Thai toasted rice powder

In the kitchens of Isan, the northeastern region of Thailand, and across the border into Laos, Thai toasted rice powder is a staple ingredient. As someone born in this rural region, I can confirm we use it on a regular basis to cook authentic Thai dishes such as the healthy pork larb or chicken larb, and this spicy grilled beef salad.

The word “khao” stands for rice and “khua” for toasting in a pan. Sticky rice, also known as glutinous rice, is key to make this rice powder recipe.

Thai toasted rice powder in a wooden mortar with pestle on a wooden cutting board.

Making it is really simple, we start with a simple method of dry roasting sticky rice in a pan. Pay attention, prevent it from burning, and wait for the rice to reach the perfect toastiness.

Nutty and toasty aromas will fill the air as you move the rice around the pan.

Then, it’s time to create your toasted rice powder. Use a mortar and pestle, or a food processor for convenience.

With each strike of the pestle, the sticky rice transforms into a fine grind.

Thai woman seated on a bamboo table, working with a granite mortar and pestle.

If you’re thinking – “Is this going to take forever?” Fear not, you can simply use a food processor and be ready in the blink of an eye. Make sure to not overdo it though, we want a grind, not a fine powder.

How to use khao khua

This kitchen essential is a game-changer in the world of Thai cuisine, especially when making Thai salads and the nam jim jaew dipping sauce.

Overhead view of nam jim jaew in a black spoon on a wooden surface.

It brings rich nutty and toasty flavors, as well as adding a delightful crunch and extra texture. It’s a must-have in your kitchen pantry if you love to cook Thai recipes with authentic flavors.

You can use it in a wide array of dishes, such as mok pla (Thai fish curry), grilled meats, nam ya (Southern Thai curry), larb moo, nam tok neau, moo ping (grilled pork skewers), and more.

Recipe tips and notes

The end result should be grain free, but not an ultra fine powder.
Don’t use any oil or liquid, dry roasting is the best way to achieve the desired toastiness and nutty flavors.
Toast over low heat and continuously stir to prevent burning.
Avoid toasting for too long or burning, as it can lead to a bitter taste.
Use sticky rice / glutinous rice.

Equipment

Making this essential ingredients is simple, you’ll need a pot or a pan, sticky rice, and gentle heat.

Once perfectly toasted, a mortar and pestle is the final step to pound your toasted rice powder, or a food processor to pulse it.

Pro-tip: Prepare extra khoa khua, as it can be stored in your kitchen pantry for a long time.

Step-by-step instructions

First, decide how much you need – for frequent use, make a large batch; otherwise, prepare enough for 5 meals (around 1–2 tablespoons per dish). Enjoy the convenience of having it ready whenever you need it!

Total Time: 30 minutes

Heat a pan or pot over low heat. Add raw sticky rice and dry roast it, continuously stirring and moving it to avoid burning. In just about 5–10 minutes, you’ll start smelling a delightful popcorn-like fragrance, and the sticky rice will turn golden brown when ready.
After roasting, it’s essential to let it cool down for a few minutes.
Pound the toasted rice with a mortar and pestle until it reaches a grain-free texture. Aim for a slightly coarse powder, not too fine, and smooth enough to add a delightful crunch.
If you’re short on time, use a blender or a food processor. Just pulse until you achieve the desired texture.

How to store

Transfer the powder to an airtight container with a secure lid. Make sure it’s clean and dry. Store the container in a cool, dry place, such as your kitchen pantry. Don’t store it in the refrigerator or in an area with direct sunlight.

Use your leftovers within 4–6 months.

Fun fact

In Isan, sticky rice is a daily staple in our lives. Many Isan people, especially the elders, prefer it over steamed rice. They believe that it gives you power throughout the day, for example to work in the rice fields.

My grandfather has turned cooking sticky rice into his daily ritual. Every night, he wakes while the stars are still lighting the night sky, to cook grains for the coming day. Thank you grandfather!

Frequently asked questions (FAQ’s)

What is toasted rice powder?

Toasted rice powder, also known as “khao khua” in Thailand, is a nutty and crunchy ingredient used in Laotian and Thai cuisines. We use it in our salads, dipping sauces, marinades, and more. It is made by dry roasting sticky rice in a pan until it’s toasty. Then, it’s pounded using a mortar and pestle or processed in a food processor.

Can I use regular rice to make toasted rice powder?

No, the authentic flavor of toasted rice powder is nutty with a crunchy texture. With regular rice you won’t achieve the same desired results.

Is this recipe gluten-free?

Yes, sticky rice is naturally gluten-free.

More essential ingredients to make

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5 from 1 vote

How To Make Toasted Rice Powder (Thai khao khua)

Difficulty: Beginner Cook Time 15 min Total Time 15 mins

Servings: 5 Calories: 367

Description

Discover the authentic Thai method of making toasted rice powder with this easy recipe.

Ingredients

Servings

3.5 ounces sticky rice

Instructions

Heat a pan or pot over low heat. Add raw sticky rice and dry roast it, continuously stirring and moving it to avoid burning. In just about 5–10 minutes, you’ll start smelling a delightful popcorn-like fragrance, and the sticky rice will turn golden brown when ready.
After roasting, it’s essential to let it cool down for a few minutes.
Pound the toasted rice with a mortar and pestle until it reaches a grain-free texture. Aim for a slightly coarse powder, not too fine, and smooth enough to add a delightful crunch.

If you’re short on time, use a blender or a food processor. Just pulse until you achieve the desired texture.