Toasted Sticky Rice Powder Recipe – Khao Khua

Toasted sticky rice powder khao khua, a smoky and crunchy essential for Thai Isan dishes.

Toasted sticky rice powder, or khao khua in Thai, is one of the most essential ingredients in the cuisine of Isan, the north-eastern region of Thailand. Recognisable for its smoky aroma and distinctive crunch, it is widely used in larb salads, in nam tok, in some regional soups and of course in the famous Crying Tiger Beef. This golden roasted rice brings both texture and a subtle toasted flavour that lifts each dish.

When cooking Isan food, this is one of the first ingredients to prepare. It can be made in advance and stored for later use. Some prefer to pound it very finely until it becomes almost a powder, while others keep it coarser, like grains of sand, to add more texture and crunch. Both ways are correct, and the choice depends on personal preference.

This recipe, like all the others in our cookbook Meat, Fish and Chilli Sauce, is designed for two people.

Toasted sticky rice powder recipe

Ingredients

10 tablespoons raw sticky rice

Method

Toast the sticky rice in a dry pan over medium heat until the grains turn golden, as in the photo. The rice should develop a rich toasted aroma without burning. Leave to cool slightly, then pound in a mortar or blend in a food processor until crushed. Do not grind too finely unless you prefer a smooth texture. Keeping some larger grains adds crunch and enhances the dish.

Serving suggestion

Store toasted sticky rice powder in an airtight container and use it in larb salads, nam tok, soups or Crying Tiger Beef. It keeps well and is a key flavour and texture component in many Isan specialities.

Discover more Thai recipes

This recipe is part of our cookbook Salads, which contains 40 authentic Thai recipes. Like this toasted sticky rice powder, all recipes are created for two people and provide a genuine introduction to Thai cuisine.

Salads

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