Toasted Rice Powder Khao Khua Recipe

I absolutely love this recipe because it infuses my kitchen with the invigorating aromas of makrut lime leaves and lemongrass, making me feel like I’m on a culinary adventure right at home. Plus, crafting my own toasted rice powder gives me a sense of accomplishment and lets me add an authentic touch to my favorite Southeast Asian dishes.

The Toasted Rice Powder, or Khao Khua, is an ingredient I often work with in my cooking. I love its rich aroma and flavor.

The dishes I make with toasted rice powder have a distinct nuttiness. The toasted powder is made from a variety of sticky rice, which is itself a good source of carbohydrates.

I often use toasted rice powder in my kitchen, but I was particularly excited to work with it in this context. Not only is it an ingredient associated with the region in which I grew up, but my delicious memories of the Way Lao’s Khao Kua led me to seek out and learn the secret to this simple yet powerful ingredient.

Ingredients

Uncooked glutinous white rice: A rich source of carbohydrates; has a sticky texture when cooked.

Makrut lime leaves: Fragrant and aromatic; they add citrusy notes to your dishes.

Lemongrass: Yields a crisp, citric scent and taste that pairs well with a multitude of different flavors.

Ingredient Quantities

• 1 cup uncooked glutinous white rice (sticky rice)
• 2-3 makrut lime leaves (optional, for added aroma)
• 1 piece of lemongrass (optional, for added fragrance)

Instructions

1. Start by taking 1 cup of uncooked glutinous white rice and rinsing it thoroughly under cold water until the water that runs out is clear. This running water helps remove the surplus starch from the rice.

2. Drain the rice that has been rinsed well and spread it out on a clean kitchen towel or paper towel to dry slightly. Let it sit for about 10-15 minutes.

3. When using, slice thinly 2-3 makrut lime leaves and crush 1 piece of lemongrass to release its fragrance.

4. Place a dry skillet on medium heat. Make sure the skillet is thoroughly dry before starting.

5. Spread the rice evenly in the skillet. If using, add the sliced makrut lime leaves and the crushed lemongrass.

6. Evenly toast the rice by stirring continuously and using a wooden spoon or spatula. Be patient; this can take 10-15 minutes.

7. Observe carefully as the rice begins to alter in hue and take on a golden brown coloration. If you discern an aroma reminiscent of nuts, then you have done well to cease the application of heat at this stage.

8. Take out any aromatic elements (such as makrut lime leaves and lemongrass) used in the dish, and allow the toasty rice to cool all the way down before storing it.

9. Once cooled, transfer the rice to a mortar and pestle or a spice grinder. Grind the rice into a coarse powder. The texture should be similar to sand, not too fine.

10. Khao Khua is toasted rice powder. Store it in an airtight container, and it will keep for several months at room temperature. Use it as needed in these various Southeast Asian dishes.

Equipment Needed

1. Measuring cup
2. Fine mesh strainer
3. Clean kitchen towel or paper towels
4. Sharp knife
5. Skillet
6. Wooden spoon or spatula
7. Mortar and pestle or spice grinder
8. Airtight container

FAQ

• What is Khao Khua?Toasted rice powder is used in several dishes in Southeast Asia, where it is known as Khao Khua. This ingredient adds a distinct nutty flavor and delightful crunchy texture to several (usually) warm preparations in which it is found.
• Can I use any type of rice for making Khao Khua?Using sticky rice is best for the most authentic flavor and texture as it is glutinous white rice.
• Is it necessary to use makrut lime leaves and lemongrass?These ingredients are not mandatory but are suggested to boost the scent and enrich the flavor.
• How should I toast the rice for Khao Khua?Over medium heat, in a dry skillet, toast the rice until it is a lovely shade of golden brown and smells delicious. This should take about 5 minutes. You will need to stir it frequently—at least every minute or so—to prevent burning and ensure that it toasts evenly.
• How can I store Khao Khua?For best freshness, store Khao Khua in an airtight container at room temperature for up to one month.
• What dishes typically use Khao Khua?In Laotian and Thai cooking, Khao Khua is a fundamental ingredient in dishes like Larb (a spicy meat salad) and Nam Tok (waterfall beef).
• Can I make Khao Khua in advance?Certainly! Khao Khua can be prepared ahead of time and kept until you’re set to incorporate it into your culinary creations.

Substitutions and Variations

You can use jasmine rice or short-grain white rice instead of glutinous white rice.
If you have no makrut lime leaves, use ordinary lime zest or lemon zest for an aromatic citrusy scent.
For Lemongrass, Substitute with the zest of a lime or finely grated ginger for a different but pleasant fragrance.

Pro Tips

1. Uniform Toasting Ensure the rice is spread in a single layer in the skillet for even toasting. Stir continuously for uniform color and aroma, which will enhance the flavor of your dishes.

2. Aromatic Boost Gently bruise the lemongrass before adding it to the skillet. This will release more of its essential oils, making the aroma more pronounced when toasting the rice.

3. Heat Management Keep the heat at medium or slightly lower to avoid burning. It’s better to be patient than to have your rice turn bitter from being scorched.

4. Cooling Importance Allow the rice to cool completely before grinding. Warm rice can produce moisture, which may affect the texture and storage life of the toasted rice powder.

5. Texture Control When grinding, pulse in short bursts to control the texture. Grinding in stages can help achieve a consistent coarse texture without turning it into a powder.