This Thai toasted rice powder recipe shows you how to make khao khua from scratch using a mortar and pestle or food processor. Learn how to use this essential Thai ingredient from a local who grew up with it!
Just like fried garlic and chili flakes, khao khua is a staple ingredient in Thai cooking. Before I show you how to make it, here’s a quick look at what it is.
What is toasted rice powder
Toasted rice powder is made by dry-toasting glutinous rice until golden, then grinding it into a coarse powder. It adds a nutty flavor and crunchy texture to Thai salads, dipping sauces, and more.
In Thailand, we call it khao khua. Khao means rice, and khua refers to dry-toasting in a pan. It’s made from glutinous rice, the type of rice used for making Thai sticky rice (khao niao).
How to use it
- Salads: Toasted rice powder is used to make Thai salads like larb and nam tok, adding nutty flavor and texture.
- Dipping sauces: It’s mixed into spicy dipping sauces like nam jim jaew.
- Soups: Sprinkle a little into soups for a subtle roasted aroma, it works well in Isan-style broths.
- Meat marinades: Add to dry rubs or marinades for grilled meat, especially beef or pork, to enhance flavor and texture.
Ingredients and tools
You’ll find everything you need at Asian grocery stores or markets. Exact measurements are listed in the recipe card below!
- Glutinous rice (sweet rice) – This is the only rice that works! Get it on Amazon.
- Mortar and pestle or food processor – A mortar and pestle gives the most authentic texture, but a food processor works if you’re short on time.
- Dry pan or skillet
How to make it
Step 1: Place a dry pan over low heat and add the raw glutinous rice. Dry roast it slowly, stirring constantly, so it doesn’t burn. After about 5–10 minutes, it will start to smell nutty, a bit like popcorn, and turn a deep golden. Keep an eye on the color; you want it golden, not too dark, or it’ll taste bitter instead of toasty.
Step 2: Once the rice is evenly toasted, remove it from the pan and let it cool completely before grinding.
Step 3: Use a mortar and pestle to pound the rice into a coarse powder, aim for a slightly rough texture, not too fine. A food processor or blender works too. Just pulse a few times until you reach the texture you like, but not a fine powder.
Recipe tips
- Aim for a consistency that’s free of grains, but not too fine.
- No oil needed as dry roasting unlocks all the nutty flavors
- Use low heat and keep stirring to stop it from burning.
- Avoid toasting it too much, as this can burn the rice
- Always choose Thai glutinous rice
More essential Thai ingredients
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How To Make Toasted Rice Powder (Thai khao khua)
Equipment
- mortar and pestle or food processor
- Toasting pan or skillet
Ingredients
- 1/2 cup glutinous rice, as needed
Instructions
- Place a dry pan over low heat. Add glutinous rice and dry roast, stirring constantly, for 5–10 minutes until golden and fragrant. Be careful not to let it get too dark, or it will turn bitter.
- Remove from the pan and let the rice cool completely before grinding.
- Use a mortar and pestle to pound the toasted rice into a coarse powder. For a quicker option, pulse in a food processor until you get a slightly gritty texture; don’t overblend.
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe yields extras you can store for later.
Frequently asked questions
Can I buy it premade?
You can buy toasted rice powder premade at Asian grocery stores or online. It’s usually labeled as “roasted rice powder” or “khao khua” and often found near Thai or Lao pantry ingredients.
What is a toasted rice powder substitute?
There’s really no substitute for toasted rice powder. Its nutty, toasty flavor and slightly gritty texture are unique, and nothing else gives quite the same crunch and aroma. If you must skip it, just know the dish won’t taste the same.
How long does it last?
Toasted rice powder lasts up to 6 months when stored in an airtight container in a cool, dry place. Keep it away from moisture and heat to maintain its nutty flavor and texture.
