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Khao Khua (Toasted-Sticky Rice Powder)

Editor's Note: Use this broth to make Andy Ricker's Het Paa Naam Tok (Isaan-style Forest Mushroom Salad) .

Flavor Profile: Aromatic

This powder, made from toasted uncooked sticky rice, is used primarily in Northeastern food to add a toasty quality and subtle texture to salads, and occasionally in Northern food as a thickening agent. Its contribution is initially hard to pin down, but it's one you'd actively miss if it weren't there. Making it at home is beyond simple: it just takes patience and stirring. The only way to screw it up is to try to rush the process with high heat so the outside burns before inside fully toasts. The truly committed will toast over a low charcoal fire so the rice picks up a little smokiness.

Flavor Profile: Aromatic

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