Here's the full toasted sticky rice recipe: http://wp.me/p4a4F7-2Sl
This is just a really quick recipe, because it’s not for a full dish to eat, but it’s rather an essential ingredients used in a variety of northeastern Thai (Isaan) dishes, as well as dishes in the country of Laos as well. Although this might seem very simple, and it’s really is easy to make, it contributes a wonderful fragrance and texture to the dishes that use it.
In Thai, toasted sticky rice powder is called khao khua (ข้าวคั่ว), which literally translates to dry roasted rice. In this case, most of the time sticky rice is used (it can also be called sweet rice or glutinous rice) - the grains are usually kind of milky in color and aren’t transparent. Instead of rinsing and steaming the rice as one would do to make a pot of rice to eat, for this recipe, the sticky rice is dry fried. You can either use frying pan or a wok, and you want to turn your fire to a medium heat. Once your pan is hot, just toss in the rice - I used about 1 cup of uncooked rice, but you can prepare however much you want - I like to keep my batches kind of small because I think it tastes best when it’s prepared and used fresh. Also, per dish you only need to use about 1 spoon or so of khao khua (ข้าวคั่ว), so it’s not consumed like rice - you just need a bit per dish.
Keep dry frying the sticky rice for about 15 minutes. It should start to turn yellow and golden in color, and it should really start to smell extremely good - kind of like popcorn - a nice roasted grain flavor. After the rice is toasted to perfection, golden but not overcooked, it’s time to pound it into a powder. I used the hand method of pounding it with a mortar and pestle, but you can alternatively add the roasted sticky rice to a blender or food processor to grind it up. You don’t want a really fine powder, but you’re looking for a nice coarse crunchy powder.
In Thai Isaan food, khao khua (ข้าวคั่ว) is a key ingredient in many meat salads like nam tok (น้ำตก) and laab (ลาบ), it’s also used in soups like gaeng om (แกงอ่อม), and it’s also used in some dipping sauces.
Toasted sticky rice powder (khao khua ข้าวคั่ว), help to thicken dishes, provides a nice smoky brunt fragrance, and finally it adds a crunchy texture to the dishes it uses.
Read the full toasted rice powder recipe here: http://www.eatingthaifood.com/2015/04/toasted-rice-powder-recipe/'>http://www.eatingthaifood.com/2015/04/toasted-rice-powder-recipe/
Music in this video courtesy of Audio Network
This video was produced by Mark Wiens and Ying Wiens in Thailand: http://migrationology.com/blog & http://www.eatingthaifood.com/
►More authentic Thai street food recipes: http://www.eatingthaifood.com/thai-recipes/
►Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/
This is just a really quick recipe, because it’s not for a full dish to eat, but it’s rather an essential ingredients used in a variety of northeastern Thai (Isaan) dishes, as well as dishes in the country of Laos as well. Although this might seem very simple, and it’s really is easy to make, it contributes a wonderful fragrance and texture to the dishes that use it.
In Thai, toasted sticky rice powder is called khao khua (ข้าวคั่ว), which literally translates to dry roasted rice. In this case, most of the time sticky rice is used (it can also be called sweet rice or glutinous rice) - the grains are usually kind of milky in color and aren’t transparent. Instead of rinsing and steaming the rice as one would do to make a pot of rice to eat, for this recipe, the sticky rice is dry fried. You can either use frying pan or a wok, and you want to turn your fire to a medium heat. Once your pan is hot, just toss in the rice - I used about 1 cup of uncooked rice, but you can prepare however much you want - I like to keep my batches kind of small because I think it tastes best when it’s prepared and used fresh. Also, per dish you only need to use about 1 spoon or so of khao khua (ข้าวคั่ว), so it’s not consumed like rice - you just need a bit per dish.
Keep dry frying the sticky rice for about 15 minutes. It should start to turn yellow and golden in color, and it should really start to smell extremely good - kind of like popcorn - a nice roasted grain flavor. After the rice is toasted to perfection, golden but not overcooked, it’s time to pound it into a powder. I used the hand method of pounding it with a mortar and pestle, but you can alternatively add the roasted sticky rice to a blender or food processor to grind it up. You don’t want a really fine powder, but you’re looking for a nice coarse crunchy powder.
In Thai Isaan food, khao khua (ข้าวคั่ว) is a key ingredient in many meat salads like nam tok (น้ำตก) and laab (ลาบ), it’s also used in soups like gaeng om (แกงอ่อม), and it’s also used in some dipping sauces.
Toasted sticky rice powder (khao khua ข้าวคั่ว), help to thicken dishes, provides a nice smoky brunt fragrance, and finally it adds a crunchy texture to the dishes it uses.
Read the full toasted rice powder recipe here: http://www.eatingthaifood.com/2015/04/toasted-rice-powder-recipe/'>http://www.eatingthaifood.com/2015/04/toasted-rice-powder-recipe/
Music in this video courtesy of Audio Network
This video was produced by Mark Wiens and Ying Wiens in Thailand: http://migrationology.com/blog & http://www.eatingthaifood.com/
►More authentic Thai street food recipes: http://www.eatingthaifood.com/thai-recipes/
►Eating Thai Food Guide: http://www.eatingthaifood.com/eating-thai-food-guide/
I tried to make it, the rice grains popped out of the mortar while grinding
Thank you for sharing this! I have randomly found Khao khua in a small big c in Cheing Rai, I had no idea what it was and had to Google it to learn about it. I didn't have a chance to buy it then and after the failed attempts in multiple supermarkets (was doing a tour of the country), I have managed to find it in Hua Hin. It is also great to know that I can make it at home, as I live in Scotland and it's hard to find some ingredients.
Can we use any rice that we have?
Awesome video. Straight to the point with no fluff
so, can we consume such rice directtly after roasted, rather than waiting for powdering? is it fully cooked?
Rice powder making good👍💯💖
Can you achieve this by toasting store-bought glutinous rice flour?
Haha, popcorn, exactly what i think it smells like too. Though i make it on jasmin rice as sticky rice is hard to find in Sweden. Also taste a bit popcorn…but more toasty. I love it, have it on lots of food, not only thai
Please make more videos like this! We really enjoy it when you demonstrate cooking dishes.
You should add lime leaves and lemon grass while you roast it. Make more delicious and smell good
i want your mortar and pastel??? plz rply
i make this alot of i cant keep on eat that becouse constipate me
Ok. I was wondering if rice could be cooked without water. I wanted to make instant rice, but the idea of boiling it just to dry it out afterwards seemed like not the most efficient way to do things. I figured I could just stick dry rice in the oven instead, but was worried that without water some part of the cooking process wouldn't occur, and I would end up making myself sick. But if people have been dry-cooking rice for hundreds or thousands of years, I guess it must be safe.
My sister try to make this but the rice burn like plastic, she did it less then 15 minutes on a low heat you could look up Felicity Prak on YouTube…my family's been making this for a long long time it's good with everything it's more like a universal seasoning but one day when my mom was toasting the rice and she could tell right away it was fake rice look up videos on how to detect fake rice Be on the safe side I advise you guys to toast the rice before you start eating it…