Toasted rice powder is an indispensable ingredient in many Thai dishes and dips. It gives a lovely smokey, nutty flavour as well as adding crunch and texture.
It’s very important to always use Thai glutinous rice or sticky rice as its better known.
It’s so easy to make yourself, you just need a pan and fifteen minutes to spare!
Instructions
- Heat your wok or frying pan to medium and add the rice.
- Continuously stir the rice and shake the pan to stop the rice burning.
- After about 10 mins of it looking like nothing is happening, the rice will start to change colour and smell like popcorn!
- After about fifteen minutes it should be golden brown. Transfer the rice to a bowl or plate to cool slightly for around five minutes.
- When cooled grind the rice in a pestle and mortar or blitz in a food processor to a fine powder.
- Use straight away as needed otherwise It will keep for a couple of weeks in an airtight container.
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