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Thai ground toasted rice - Khao Kua
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Chef :
Yui MilesThai ground toasted rice - Khao Kua
Ground toasted rice gives a nutty flavour to many Thai dishes and is an essential ingredient in Larb (minced chicken or pork salad and is also used to thicken dipping sauce like Nam Jim Jaew too. I use jasmine rice but my recipe works with any type of rice but. It keeps for at least two weeks in an airtight container, but the flavour is best when freshly made.
Cooking instructions
* Step 1
Roast jasmine rice in a pan or wok keep stirring them on medium low heat until rice start to change colour and become golden brown then add some lemongrass and kaffir lime in and continue stirring them until the lemongrass and kaffir lime leaves started to dry out. At this point you will have a really fragrant and aromatic smell. Leave them to cool down for a few min.
* Step 2
Pound them about 3-4 tbsp at time in pestle and mortar or you can use electric blender if prefer. Pound them until they become fine powder.
* Step 3
Keep them in a jar with tightlid on.
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