{"id":17726,"date":"2026-08-13T14:30:30","date_gmt":"2026-08-13T07:30:30","guid":{"rendered":"https:\/\/phakhaolao.la\/?post_type=story&#038;p=17726"},"modified":"2026-10-23T16:05:08","modified_gmt":"2026-10-23T09:05:08","slug":"how-to-make-roasted-rice-powder","status":"publish","type":"story","link":"https:\/\/phakhaolao.la\/en\/story\/how-to-make-roasted-rice-powder\/","title":{"rendered":"How to Make Roasted Rice Powder"},"content":{"rendered":"<p>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).<\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 cup uncooked sticky rice<\/li>\n<li>4-5 kaffir lime leaves<\/li>\n<\/ul>\n<p><strong>Instructions:<\/strong><\/p>\n<ol>\n<li>Heat a pan over low heat.<\/li>\n<li>Add the uncooked sticky rice and kaffir lime leaves.<\/li>\n<li>Roast over low to medium heat, stirring frequently to prevent the rice from burning and to ensure it roasts evenly.<\/li>\n<li>Continue roasting until the rice turns light golden brown and smells fragrant.<\/li>\n<li>Turn off the heat and let the roasted rice cool completely.<\/li>\n<li>Grind or pound the roasted rice into a fine powder, or leave it slightly coarse if preferred.<\/li>\n<\/ol>\n<p><strong>Tip:<\/strong> 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.<\/p>\n","protected":false},"template":"","format":"standard","story-type":[126,261],"type-of-story":[269],"class_list":["post-17726","story","type-story","status-publish","format-standard","hentry","story-type-ingredients","story-type-lao-kitchen","type-of-story-text-story-en"],"acf":{"pkl_story_headline":"A Key Ingredient in Larb, Koi, and Jaew","pkl_story_authors":"Bouavone Thipphavanh","pkl_story_image":17366,"pkl_story_video":"","pkl_story_image_credits":"phakhaolao","pkl_story_file":null,"pkl_type_of_story":[269],"pkl_story_story_types":[261,126]},"_links":{"self":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story\/17726","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story"}],"about":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/types\/story"}],"acf:term":[{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/126"},{"embeddable":true,"taxonomy":"story-type","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type\/261"},{"embeddable":true,"taxonomy":"type-of-story","href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story\/269"}],"wp:attachment":[{"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/media?parent=17726"}],"wp:term":[{"taxonomy":"story-type","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/story-type?post=17726"},{"taxonomy":"type-of-story","embeddable":true,"href":"https:\/\/phakhaolao.la\/en\/wp-json\/wp\/v2\/type-of-story?post=17726"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}