Thai Toasted Sticky Rice Powder (Khao Khua)

Easy does it. Get the best nutty flavors by slowly toasting sticky rice.


Toasted rice powder gives some nice texture and nutty flavor to dishes like larb, and is also used as a thickening agent in soups and dipping sauces. Traditional methods use a mortar and pestle to grind, but I don’t have a one nor do I have the patience, so pulsing in a coffee grinder works great for me.



12 tbsp glutinous sticky rice


  1. Heat a small frying pan on medium low heat.
  2. Dry toast the rice in the pan, for 10 – 15 minutes, shaking or stirring the pan frequently until all the rice is golden brown color.
  3. Let cool, then either pound in a pestle and mortar or grind in a coffee grinder.
  4. Done! Use in larb salads or store in a small, airtight container for use later.
One Response to “Thai Toasted Sticky Rice Powder (Khao Khua)”
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  1. […] local cooking class to learn how to do it right.  I learned quickly the importance of khao khua, sticky rice powder, which gives this salad a unique nutty flavor.  I usually omitted that ingredient because I did […]

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