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Loading...A foundational Lao pantry ingredient, this nutty toasted rice powder is the secret behind the deep, smoky flavor of larb and many other Lao meat salads. Raw sticky rice is dry-roasted in a heavy skillet until deeply golden and fragrant, then crushed into a coarse meal that thickens, flavors, and scents everything it touches.
Prep Time2 mins
Cook Time18 mins
Total Time20 mins
Servings8
YieldAbout 8 tablespoons (roughly 1/2 cup)
Nutrition Facts
Per serving (estimated)
- 28 kcalCalories
- 0.1 gFat
- 0 gSaturated Fat
- 6 gCarbs
- 0.2 gFiber
- 0 gSugar
- 0.5 gProtein
- 0 mgSodium
- 15 mgPotassium
- 2 mgCalcium
- 0.2 mgIron
- 0 mgVitamin C
- 0 mcgVitamin A
Ingredients
For the Toasted Rice Powder
- 1 cup raw Lao or Thai sticky (glutinous) rice
- Pinch of fine sea salt (optional)
Directions
- Measure the raw sticky rice into a heavy-bottomed dry skillet or wok and shake to spread it into an even layer.
- Place over medium-low heat and toast, stirring and tossing almost constantly with a wooden spatula, for 12 to 18 minutes until the grains turn a deep golden-amber color, feel dry and weightless, and smell richly nutty.
- Watch carefully during the last few minutes; the rice can go from perfectly toasted to scorched in under a minute, so reduce the heat if you see any dark specks appearing.
- Tip the toasted rice onto a plate or sheet pan and let it cool completely, about 10 minutes, so the residual heat finishes crisping the grains.
- Working in small batches, transfer the cooled rice to a clean stone mortar and pound with the pestle in a circular grinding motion until you get a coarse, sand-like powder with a few slightly larger flecks, or pulse in a spice grinder in short bursts.
- Sift through a fine mesh if you prefer a more uniform powder, then stir in the optional pinch of salt once the powder has fully cooled.
- Store in a sealed glass jar at room temperature for up to 1 month; the flavor will deepen and become more aromatic after the first day.
- Use a generous tablespoon stirred into larb, grilled meats, or dipping sauces to add signature Lao nuttiness and a subtle thickening.
Cook’s Notes
- Use only raw (uncooked) sticky rice, not pre-cooked or parboiled rice; the raw starch is what toasts into flavor.
- A cast-iron or carbon steel pan gives the most even toast and the deepest nuttiness.
- For the most authentic texture, use a stone mortar and pestle rather than a grinder; larb traditionally has a slightly coarse, gritty finish.
- Make a double or triple batch at once – it stores well and disappears quickly once you start cooking Lao dishes.
- Smell, don't just look, for doneness: properly toasted rice smells like roasted nuts or popcorn; if there's no aroma, keep going.
