Toasted Rice Powder Recipe (Khao Khua)
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This Thai toasted rice powder recipe shows you how to make khao khua from scratch in just 20 minutes. It’s a cooking condiment many people skip because they don’t have it, but it really makes a big difference once you start using it.
If you’ve ever made larb or nam tok and felt like something was missing, it’s usually this.
What is toasted rice powder?
Toasted rice powder is a Lao and Thai pantry staple made by dry-toasting glutinous rice until golden, then grinding it into a slightly coarse powder. It has a nutty, roasted flavor and adds a light crunch to salads and sauces.
In Thailand, we call it khao khua. “Khao” means rice, and “khua” means to dry-toast in a pan. It’s made with glutinous rice, the same rice used for sticky rice. Other types of rice won’t give you the same result, so it’s important to use the right one.
How to use it
You don’t need much. Just a small sprinkle adds a nutty, roasted flavor and a bit of texture you might not notice right away, but you’ll miss it when it’s not there. You can use it with:
Learn Thai cooking step by step
My cookbook is a combination of authentic Thai recipes and Western dishes cooked with Thai flavors and ingredients. It’s a great starting point if you’re new to Thai cooking or want to cook it more often.
Ingredients & tools
You can find everything at Asian grocery stores or markets. See the recipe card for the exact measurements.
- Thai glutinous rice (also labeled sticky rice / sweet rice): This is the only rice that works for this. Get it on Amazon.
- Stainless steel pan or skillet: For toasting the rice evenly.
- Mortar and pestle (or food processor): In Thailand we use a mortar and pestle, but a food processor works just fine if that’s what you have.
Pro tip: Add kaffir lime leaves or lemongrass while toasting for extra fragrance.
How to make toasted rice powder
- Toast the rice. Place the raw glutinous rice in a dry pan (no oil) over low heat. Stir constantly so it toasts evenly and doesn’t burn. After about 5–10 minutes, it will turn golden and smell nutty, almost like popcorn.
- Let it cool. Remove from the pan and let it cool completely before grinding.
- Grind. Pound the rice in a mortar and pestle until you get a coarse powder. It should still have a bit of texture, not completely fine. If using a food processor, pulse gently.
Tips for making this recipe
❥ Toast over low heat. Toast the rice slowly so it turns golden evenly and doesn’t burn.
❥ Keep stirring. This helps prevent hot spots and gives you an even roast.
❥ Don’t over-toast. Once it smells nutty and turns golden, it’s ready. Too dark and it can taste bitter.
❥ Let it cool first. Always cool the rice before grinding so you get the right texture.
❥ Keep it slightly coarse. Don’t grind it too fine, a bit of texture is what you want.
How to store
Once fully cooled, store the toasted rice powder in an airtight container in a cool, dry place or in the fridge. It keeps well for several months, but for the best flavor, try to use it within a few months while it still smells fresh and nutty.
Keep it away from moisture and heat, as this can make it lose its aroma more quickly.
Toasted Rice Powder Recipe (Khao Khua)
Equipment
- mortar and pestle or food processor
- Toasting pan or skillet
Instructions
- Toast the rice: Add glutinous rice to a dry pan over low heat. Stir constantly until golden and fragrant, about 5–10 minutes.
- Cool: Remove from the pan and let the rice cool completely.
- Grind: Pound the rice into a coarse powder using a mortar and pestle, or pulse in a food processor until slightly rough, not too fine.
- Use or store: Use right away or store in an airtight container.
Notes
- Use the nutrition card in this recipe as a guideline.