How to Make Toasted Rice Powder

When I first began tinkering with Thai recipes years ago, I kept running across 'toasted rice powder' as an ingredient. I couldn't find this - even though I had access to several Asian markets. No matter what I tried I drew a blank. I found all kinds of rice powder, and attempted without success to use these in recipes. I got gooey, gloppy messes with this substitution.

And then redemption! I found a Thai website, written in English, and it explained exactly what toasted rice powder was. It's exactly what it sounds like. It's such a staple that apparently there's no market for it - it's too easy for the home cook to prepare. I made my first batch, and happily used it in three or four recipes, with great success. My favorite is Larb Gai - but I also used it when I made the Bangkok Breakdown Burger. Hurray!

Here's all you have to do:

Take about 1/4 cup of raw rice. Thai long grain is great if you have it - but I used plain old Uncle Ben's. NOT minute or quick rice though.

Heat a skillet to medium and add raw rice. Stir or shake the pan constantly. The rice will literally toast - the fragrance will be heavenly and nutty - intensely 'ricey'. You want to get it as brown as possible, the color of chocolate, without burning.

Once toasted, turn into a bowl or plate to cool. Once cool, use a food processor or blender, or better yet - mortar and pestle to grind it to a coarse powder. I use the food processor, and even with good blades - it takes a while. You should get an even more intense blast of the tremendous nutty aroma. It's just delectable.

Use this as a weak binder or flavoring agent in Thai dishes - or in stir-fry dishes, or soups....try it once and you'll be hooked.