Toasted Rice Powder (Kao Kua)

Toasted rice powder (kao kua ข้าวคั่ว) is an important ingredient in northeastern Thai cuisine, also known as Isaan cuisine. It adds a wonderful toasty aroma, and it's an essential ingredient in popular dishes such as laab.

What is Kao Kua?

Kao means rice and kua means to toast. Kao kua (sometimes spelled khao khua) refers to raw rice that has been dry-toasted in a pan until the grains are dark brown (see pic above) and aromatic. The toasted rice is then ground into a powder, which gets added to salads, dipping sauces, and even soups!

In Thailand, it's used mostly in the Northeast (aka isaan), which makes the aroma of toasted rice powder an iconic flavour of Isaan cuisine.

Kao kua is a critical ingredient in laab, nam tok, and nam jim jeaw (dipping sauce for grilled meat) and I also like to add it to jungle curry, though not everyone does.

Ingredients and Notes

The only thing you really need is rice, but it's better if you can add one or two of the herbs below to oomph up the aroma a little.

• Uncooked, long grain white rice. Traditionally people use glutinous rice (sticky rice) because it is the most commonly eaten rice in the Northeast. But I like to use jasmine rice because it is more aromatic, and it toasts up just as well.
• Makrut lime leaves (optional). If you only add one herb to your kao kua, let it be makrut lime leaves as I think it makes it the most aromatic. It's also the easiest one as you don't have to chop anything. When I make toasted rice powder at home I add only makrut lime leaves to it.
• Lemongrass (optional). If you have lemongrass handy you can thinly slice the bottom of the stalk and add it to your toasted rice as well.
• Galangal (optional). Some people do add galangal, but only as a 3rd herb if you have added the 2 above. Don't sweat it if you don't have it, I just want to mention it as an option. Thinly slice the galangal and then julienne the slice so you end up with little sticks that will dry out quickly.

How to Make Toasted Rice Powder

It could not be easier! I recommend watching the video tutorial below so you get an idea of how brown the rice needs to get. The method remains the same whether you're making 1 tablespoon or 1 cup, but the time it takes to toast will increase with the amount of rice you use. If you toast a few tablespoons it'll take 5-8 minutes, and significantly longer if you're doing a cup.

1. Simply toast the rice over high heat in a dry skillet, stirring CONSTANTLY until the grains turn a deep brown colour.
2. Then, you can grind the rice in a coffee grinder or mortar and pestle. Aim for a "fine sand" texture and not "flour" texture. We do like it to be a little bit gritty. Store in an airtight container until ready to use

If adding makrut lime leaves, add the leaves whole to the rice and toast the two together. Once the leaves turn dry and crisp, if they rice still has longer to go, remove them first and set aside. Grind the leaves and the rice together into a powder.

If adding lemongrass or galangal, these tend to take longer to dry out so you can keep them in the rice until the rice is done toasting, and then grind everything together.

Video: How to Make Toasted Rice

Watch this video to see how it's done! This is an excerpt from my Zingy & Spicy Thai Wings recipe (KFC Wingz Zabb).

Recipes That Use Toasted Rice Powder

Now that you've got the magic, here are some recipes to use it in.

• Laab. This is the most well-known use of toasted rice. You can try laab with pork, which is the most popular in Thailand. I also have recipes for laab chicken, laab salmon, vegan laab with corn and tofu, and a formula for how to laab your leftovers.
• Zingy & Spicy Thai Wings. This is a copycat recipe of the popular Thai KFC Wingz Zabb recipe. It's better than KFC's if I do say so myself!
• Crispy laab meatballs. Fried meatball with the spicy and tart flavour of laab. I cannot get enough of this stuff!
• Dusty Chicken. Fried chicken coated in toasted rice powder is an amazing appy that really highlights the flavour of toasted rice powder.
• Nam Jim Jeaw. This is the ultimate dipping sauce for meats in Thailand. Try it on your roast chicken!
• For those of you who have my first book, Hot Thai Kitchen, there is a recipe for Tom Saeb Gradook Moo, which is a hot and sour pork ribs soup that uses toasted rice as well.

Storage and Advance Prep

You can toast a bunch of rice in advance but do not grind it until ready to use as the aroma will weaken quickly once it's ground. This is why I never buy pre-made toasted rice powder because the aroma is stronger when made fresh, and it's so easy to make!

Toasted whole rice can be kept in a tightly sealed container at room temperature for a few months, but I always keep mine in the fridge to prevent it from going rancid or moldy. If you live in a warm, humid place I recommend keeping it in the fridge.