Toasted rice powder or khao khua pon in Thai is used extensively in many dished of Isan (northeastern Thai) and Lanna (northern Thai) foods.
Many dishes from the North and Northeast of Thailand are also popular throughout the country. In making many of those, toasted rice powder or khua khua pon is an essential ingredient used to add nutty flavour and toasted aroma or even as a thickener, especially in making laab, a spicy salad made with minced meat and a couple fresh vegetables and nam tok, a spicy grilled meat carved into bite-sized slices combined with a couple vegetables. Many Thais also like to add this in some kinds of soups and curries to make them thick.
- Rice (preferably sticky rice), the quantity is according to each recipe
- Heat the dry frying pan over low-medium heat. Add the rice and check continuously until golden brown in colour and having toasted aroma.
- Grind into powder by using a mortar and pestle or a spice grinder.
Tip: It is better to prepare it just before using to get the best nutty flavour and toasted aroma.