Slow and steady is the best way to coax deep, nutty flavors out of toasted-rice powder.
. It's made by slowly toasting dry, raw sticky rice in a dry pan, then grinding it into a coarse powder.
All it takes to make it is a little sticky rice, some patience, and a spice grinder or mortar and pestle. Here's how to do it.Start by grabbing a handful of dry, uncooked sticky rice and putting it in a dry skillet. Then shake the pan so that the rice settles in an even layer, and turn on your burner to medium.
Since we're using dry rice, though, take care: It's important to toast the rice very slowly so that it takes on color evenly, and so that the outer layer doesn't burn before the center's had a chance to cook.
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