Ground Roasted Rice
(ข้าวคั่ว ; khaao khuaa)

April 19, 2010 · 2 comments · Click to listen to the Thai name pronunciation Listen to the Thai name pronunciation

Ground roasted rice is often used in Thai Northern Eastern style cooking (Issan) in spicy salads as an aromatic and textural agent. Offering an unmistakably hearty and rustic bite to the food.

You can find it in almost any Asian supermarket and it is very simple to prepare. I do hope that you will overcome the temptation of reaching your hands to the supermarket shelve and prepare  your own.

The homemade version is certainly charged with extra fragrance that is lack in commercial preparations and will turn your dish from great to excellent.

It stores well in sealed containers for quite awhile, I prefer mine a week or two old at the most.

Ground Roasted Rice Recipe

Yield: 1/3 cup
preparation time: 15 minutes
cooking time: 15 minutes


  1. 1/3 cup gelatinous rice
  2. 3-4 kaffir lime leaves
  3. 2-3 dried bird’s eye chilies


  1. Roast all the ingredients over very low heat until all the rice grains turn yellow. About 15-20 minutes. Keep stirring constantly to prevent burning.
    ทำข้าวคั่วโดยนำข้าวสารข้าวเหนียว ใบมะกรูด และ พริกแห้ง ไปคั่วด้วยกันจนข้าวสารข้าวเหนียวออกเป็นสีเหลือง
  2. Let the rice cool to room temperature, remove kaffir lime leaves and chilies
    จากนั้นทิ้งให้เย็น  (ใบมะกรูด และ พริกแห้งให้ทิ้งไป)
  3. Using a mortar and pestle ground the rice to medium fine grit.
    นำข้าวที่คั่วได้ไปโขลกให้ละเอียดไม่มาก จะได้ข้าวคั่วที่หอม

Unmistakable hearty and rustic bite to the dish.

{ 2 comments… read them below or add one }


Is gelatinous rice the same as sticky rice?



Grantley, gelatinous rice is the same thing as sticky rice

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