Roasted rice powder is a popular ingredient in traditional Lao cooking. It adds a pleasant aroma and texture to dishes such as larb (Lao minced meat salad), koi (a traditional Lao salad), and jaew (Lao dipping sauce).
Ingredients:
- 1 cup uncooked sticky rice
- 4-5 kaffir lime leaves
Instructions:
- Heat a pan over low heat.
- Add the uncooked sticky rice and kaffir lime leaves.
- Roast over low to medium heat, stirring frequently to prevent the rice from burning and to ensure it roasts evenly.
- Continue roasting until the rice turns light golden brown and smells fragrant.
- Turn off the heat and let the roasted rice cool completely.
- Grind or pound the roasted rice into a fine powder, or leave it slightly coarse if preferred.
Tip: The roasted rice should be light golden brown and fragrant. Avoid roasting it for too long, as burnt rice can make the powder taste bitter.
