Thai Toasted Rice Powder

If you have ever had any good Thai dish such as larb, or nam tok, you will notice, well if you are looking closely enough at the, that it uses a rice powder. Believe it or not but the Thai toasted rice powder is an essential ingredient in a handful of Thai recipes, and it adds not only a great texture, but also a nutty flavor to the recipe.  You can find the toasted rice, most likely, at your local Asian supermarket, but needless to say, you always make this at home, and I’m going to tell you how.

Thai Toasted Rice Powder

Let’s get started:

  • 1/2 cup of  Thai sticky rice, dry, uncooked
  • skillet
  • grinder

How simple is that, right?

You might be asking, why Thai sticky rice? In my opinion, it brings out a nuttier flavor, and is a bit more traditional, but you could use Jasmine rice as well. That should not be a problem.

Add the rice to a skillet, and bring to a medium heat. Shake the skillet from time to time, getting the rice evenly toasted. Cook the rice, until you have a light, golden brown color, being careful not to burn it. Once golden, pour into a bowl to let cool.

Thai Toasted Rice Powder Recipe

Once the rice has cooled, add to a clean spice grinder, or to mortar and pestle. Pulse, or grind until you have a textured powder.

Place in a sealable container, and store in your spice cabinet until you are ready to use. Feel free to add to your chicken, or beef larb, salads, or sauces, and enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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