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Roasted Rice Powder
Khao Koor
1/4 cup Thai sticky rice
Heat a small heavy skillet over medium-high heat. Add the rice and stir constantly as the rice heats. After several minutes, it will have a lightly toasted aroma and will begin to turn a pale brown. Continue stirring until all the rice has changed to a light tan color, then transfer to a spice grinder or a large mortar and pestle; grind to a fine powder. Once completely cooled, rice powder will keep well in a sealed glass jar for several weeks.
Use in salads to add a rich toasty flavor; will also absorb juices to keep salads dry.
*Recipe source: Seductions of Rice by Jeffrey Alford & Naomi Duguid.
More about sticky rice:
Glutinous rice; also called sticky rice, sweet rice, waxy rice, botan rice, biroin chal, mochi rice, pearl rice and pulut is a type of short-grained Asian rice that is especially sticky when cooked. It is called glutinous in the sense of being glue-like or sticky and not in the sense of containing gluten; on the other hand, it is called sticky but should not be confused with the other varieties of Asian rice that become sticky to one degree or another when cooked. In Thailand, glutinous rice is also known as khao niao. Glutinous rice is also used as the basis for the brewing of sato, an alcoholic beverage also known as "Thai rice wine." Famous in Thai cuisine is khao niao mamuang: Thai sweet coconut sticky rice with mango. [Date source: Wikipedia].
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