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Khao Koor

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

2 tablespoons sticky (glutinous) rice

Preparation

  1. 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.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsCondimentThaiSoutheast AsianAsianRiceRice & GrainsDairy FreeGluten FreeNut FreeVeganVegetarianMake AheadQuickEasy5 Ingredients or FewerCookbooks
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