Khao Khua is a fundamental ingredient in Laotian and northeastern Thai cuisine. It is a roasted glutinous rice powder that adds a distinctive nutty, toasty, and smoky flavor to dishes. Commonly referred to as toasted rice powder, it is created by dry-roasting glutinous rice until golden brown and then grinding it into a fine powder. This pantry staple is versatile, contributing a unique texture and depth to various recipes. Khao Khua is prominently featured in some of our favorite Thai dishes, like Larb Gai, a Thai minced chicken salad, where it enhances the overall taste and imparts a subtle crunch. Additionally, it is used in marinades, dipping sauce, and soups, offering a delightful contrast to the other flavors present in the cuisine. With its rich aroma and ability to elevate both savory and spicy profiles, Khao Khua stands as an essential element in the vibrant and flavorful Southeast Asian cooking.
Khao Khua, characterized by its coarse powder texture and toasty flavors, is an essential ingredient that serves a myriad of purposes in Southeast Asian cuisine. It acts as a thickening agent in sauces like Nam Jim Jaew and Nam Tok, contributing to their rich consistency and depth of flavor. Its inclusion in meat salads like Larb not only provides a crunchy texture but also enhances the overall taste with its irresistible nutty flavor. As a simple ingredient, Khao Khua imparts a smoky essence to dishes while complementing the spicy and tangy notes prevalent in the cuisine. Whether used to create marinades, enrich soups, or elevate stir-fries, this common ingredient adds complexity and authenticity to various Southeast Asian Dishes.
What is toasted rice powder (khao khua)
The name “Khao Khua” literally translates to “roasted rice” or “toasted rice” in the Thai language, where “Khao” means rice and “Khua” means to toast or roast. It is a very simple ingredient consisting, most commonly, of glutenous or sweet rice. To be clear, the glutenous does not indicate the presence of gluten but is a reference to its starchy, sticky nature when cooked. This is one of the main reasons that Khao Khua is great as a thickening agent or binder in some recipes. In the United States and Canada, Glutenous rice can be a little more tricky to find. However, it is commonly stocked at most local Asian supermarkets.
Ingredients (and substitutes)
- Glutenous Rice: This rice is often referred to as Sweet rice or Thai Sticky rice. This type of rice has a higher starch content compared to other rice varieties, which gives it a sticky or glutinous texture when cooked. The term “glutinous” in this context refers to the sticky nature of the rice when cooked, not to the presence of gluten, which is a protein found in wheat and other grains. Commonly found at your local Asian market. If for any reason you are not able to find Glutenous rice, I have found that substituting Jasmine rice will work, however, there is a notable difference in taste and aroma nonetheless I 100% recommend substituting rice type over not having it at all!
How to make Khao Khua (toasted rice powder)
Traditional Method
With only one ingredient required, this Khao Khua rice powder recipe is very easy to make. Traditional methods involve the use of a dry wok over a flame to toast dry rice to a golden brown color. As it toasts, you will begin to notice a strong nutty aroma. It is important to avoid using too much heat when you dry roast the rice. Medium-low heat is ideal, medium heat is fine if you are attentive and able to keep the rice moving to prevent burning. Remember you want the rice to end up toasted with a deep golden brown color. If it burns it will negatively affect the flavor. Once the desired color has been achieved, the rice is moved to a large stone mortar and pestle and ground to a powder with a similar consistency to espresso coffee grounds.
Toast the rice over medium low heat until it is a golden brown color.
Transfer rice to a mortal and pestle and grind to the consistency similar to espresso coffee grounds.
The toasted rice powder is ready for use in your favorite dish. Store any unused Khoa Khua in an airtight container.
Quick Method (Spice Grinder)
However, if you are like me and no longer have access to a wok that is compatible with my induction cooktop, a small frying pan or dry skillet will work just as well. Just make sure the rice is spread in an even layer in the pan. Although I do have a mortar and pestle, I often opt to speed things up by using a spice grinder to grind the toasted rice. A word of caution about using a spice grinder, be sure not to grind it too long or too fine, you want to leave a little coarseness for texture. Once you have ground it to your desired texture, it is ready to use.
- Dry roast the rice over medium low heat until it is a golden brown color.
- Transfer roasted rice to a spice grinder and pulse until you reach a consistency similar to espresso coffee.
- Toasted rice powder is now ready for use or can be stored in an airtight container.
Questions
How do you store toasted rice powder?
Any extra toasted rice powder you have left over can be stored in an airtight container at room temperature, ready to use in your next Thai salad or sauce! Toasted Rice powder should be good for 3-4 months if stored correctly.
Can I substitute rice flour for toasted rice powder?
No, we do not recommend substituting rice flour for toasted rice powder. Toasted rice powder has a specific nutty flavor and texture that is created by dry roasting. Rice flour does not have the same flavor and will have too fine a texture to be a good substitute in Thai dishes.
Toasted Rice Powder (Khoa Khua)
Equipment
- Spice Grinder or Mortal and Pestel
Ingredients
- ΒΌ cup glutenous rice
Instructions
- Toast Rice: Spread rice evenly out in a frying pan. Over medium-low heat dry roast the rice, stirring or agitating the rice occasionally to prevent burning.
- Cool: Once the rice has reach a deep golden brown color, remove from heat and allow to cool slightly.
- Grind: Transfer rice to mortar and pestle or spice grinder. Crush or grind rice until the texture of expresso coffee is achieved. Once fully cool, transfer to and airtight container and store at room temperature.
Wow – this was much easier to make than I excepted and it added a lot of flavor to my larb gai