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Ground Toasted Rice

To learn more, read:
A Vibrant Beef Salad from Thailand
by Mai Pham
from Fine Cooking
Issue 64
Last Edit Date: 1/13/2009 4:46:02 PM

Toasted rice lends a nutty flavor to many Thai salads. This recipe works with any type of rice, but the flavor is more nutty and interesting with sticky (also called glutinous) rice. It keeps for at least two weeks in an airtight container, but the flavor is best when freshly made.

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ground toasted rice

2 Tbs. uncooked sticky rice

Turn on the exhaust fan and put the rice in a small, dry frying pan over medium heat. Cook, stirring frequently, until the grains are toasted and golden, about 10 minutes (the rice may smoke). Let cool for a few minutes and then grind into a coarse powder in a spice grinder or with a mortar and pestle.

Photo: Scott Phillips

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