Who knew something so simple could be so good? Ground, toasted sticky rice is an ingredient used as a binder in some Thai dishes, but it’s also sprinkled over sticky rice as a seasoning, contributing a toasty, smoky note. Unless you make Thai food with unusual frequency, I think it’s best to make single-meal batches, though you could easily multiply this recipe. Use it in Laarb (page 199), or sprinkle over sticky rice any time you make it.
Recipe information
Yield
makes 2 tablespoons
Ingredients
Preparation
Step 1
Toast the sticky rice in a small sauté pan over medium heat until deeply golden and fragrant, stirring almost constantly, about 5 minutes.
Step 2
Transfer to a spice grinder (or mortar) and grind to a powder. Use immediately or, if you’re making a larger batch, store in an airtight container for a few weeks.
