If there’s one ingredient that quietly transforms a good Thai or Lao salad into something unforgettable, it’s toasted rice powder. With its warm, nutty aroma and gentle crunch, this humble ingredient adds texture, balance, and depth—especially in grilled meat salads like laab, where every element needs to work in harmony.
Made simply by dry-toasting glutinous rice and grinding it into a fine powder, toasted rice powder might sound basic. But its role in Southeast Asian cooking is anything but. It brings a subtle smokiness, a roasted nuttiness, and that soft, sandy crunch that makes each mouthful more interesting and satisfying.
Used mainly in grilled meat salads, some soups, and even as a light finishing garnish, toasted rice powder adds both flavour and visual appeal. In this post, I’ll show you what it is, why it matters, and how to make it properly at home—so you can use it with confidence in your own cooking.
What you will need
“Glutinous rice is ideal for toasted rice powder, but jasmine or any white rice works as well.”
A dry tray or pan for toasting
A handful of rice (glutinous is best, but jasmine or any white rice works)
A mortar and pestle or spice grinder
An airtight container for storage
At the restaurant, we use a grinder for speed and volume. At home, I prefer to grind it by hand—it gives better control and a nicer texture.
How to Make Toasted Rice Powder
“A handful of uncooked rice ready to toast—the first step in making toasted rice powder for laab and other grilled meat salads.”“A handful of rice ready and toasted—simple, essential, and transformative for laab and grilled meat salads.”“Grinding the toasted rice by hand in a mortar and pestle—this gives laab its signature crunchy texture and nutty flavor.
Spread the rice evenly in a dry tray or pan over medium heat.
Toast until the grains are lightly golden and smell nutty. Remove from heat and allow to cool completely.
Grind to a coarse powder using a mortar and pestle or spice grinder.
Store in a sealed container.
How Much to Use
For dishes serving four people, you only need:
1–2 tablespoons
It’s there to lift the dish, not dominate it.
Storage
Keep in an airtight container in a cool, dry place.
Best used within a few weeks, while the aroma and crunch are at their peak.
Why This Works
Toasted rice powder is one of those ingredients that looks insignificant until you leave it out. Without it, many grilled meat salads and minced dishes feel flat. With it, they come alive.
It adds gentle crunch, warm roasted aroma, and a subtle nutty depth that ties together fresh herbs, lime, chilli, and meat. Instead of any one flavour standing out, everything feels more balanced and complete.
Because it’s used in small amounts, it never dominates a dish. A tablespoon or two is enough to lift the whole plate and give it that unmistakable Southeast Asian character.
Making toasted rice powder at home couldn’t be simpler, yet it makes a remarkable difference to your cooking. With just a handful of rice and a few minutes at the stove, you create an ingredient that brings texture, aroma, and authenticity to countless dishes.
Once you start using it, you’ll find yourself reaching for it again and again—especially in grilled meat salads and minced dishes.
To see it in action, try it in my Laab recipe, where toasted rice powder provides its signature crunch and depth of flavour.
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