Toasted Rice Powder
Khao Koor (ข้าวคั่ว)
Quite a few Thai recipes call for a roasted, ground down sweet rice. This is an essential ingredient you’ll find in every Thai kitchen. It lends a nutty flavour to dishes like larb moo (ลาบหมู), Jaew etc. – along with some great texture.
You can buy it ready-made from Thai grocery stores, but making it is extremely easy and a lot more fragrant. It keeps well in an airtight container, so it’s wise to make enough to last a while, to save you making it afresh each time you need it.
Just take a wok or frying pan and add as much uncooked sticky rice as you want. Heat on medium heat (no oil is needed), stirring all the time to prevent it burning.
The rice will start to exude a nice aroma as it toasts and once it has changed color to a light golden brown, it’s ready. Take it off the heat and leave to cool. Then place in a pestle & mortar and grind it to a medium powder. Alternatively you can use a coffee grinder to grind it into the desired consistency.
Some Thai cooks will add some aromatics like ginger or Kaffir leaf at this point. In my opinion it’s not needed to make an authentic Khao Koor (ข้าวคั่ว). It seems a bit overkill since the dishes Khao Koor is added to are already full of flavor.