Khao Khua

If you’ve ever enjoyed a Thai larb salad or a dipping sauce like nam jim jaew, you’ve already tasted khao khua, even if you didn’t know it.

This humble toasted rice powder might not look like much, but it’s one of the key ingredients that gives many Thai and Lao dishes their signature nutty aroma, light crunch and deep savoury flavour.

What Is Khao Khua?

In Thai, khao khua literally means “toasted rice.”

It’s made by dry toasting raw glutinous rice (sticky rice) in a pan until golden brown and fragrant, then grinding it into a coarse powder.

The result is a beautifully nutty, aromatic condiment that adds flavour and texture to a range of Thai and Lao dishes, especially those from Isaan, the northeastern region of Thailand.

Unlike many seasonings that are salty, spicy or sweet, khao khua is about aroma and texture. It doesn’t overpower; it enhances. When added to salads, soups or dipping sauces, it gives a gentle roasted note and helps thicken sauces slightly while adding a subtle crunch.

You only need one ingredient to make khao khua: Sticky rice. You can also use other rice varieties but traditionally, sticky or glutinous rice is the rice of choice.

Step by step photos

Below, you’ll see step-by-step photographs to guide you through this khoa khua recipe. At the bottom of the page, you’ll also find the full recipe card in a printable format.

1. Step 1: Place a wok or skillet over medium heat with no oil. Pour in the glutinous rice and spread it into an even layer.

Why You’ll Love Making Khao Khua at Home

Many people don’t realise how easy it is to make khao khua and how much better it tastes when freshly made.

Here’s why you should give it a go:

1. It’s inexpensive and simple - all you need is rice and a pan.
2. It transforms your Thai cooking - adding authentic aroma and texture.
3. It keeps for months when stored properly.
4. It’s versatile - use it in salads, soups or even as a seasoning mix.
5. Homemade always tastes better - pre-made versions often lack freshness or depth.

If you’re serious about Thai cooking, khao khua is a must-have pantry staple.

Uses for Khao Khua

Khao khua might seem like a niche ingredient, but once you start using it, you’ll find endless applications.

Here are some of the most popular ways to use it:

1. Larb (Spicy Meat Salad)

The most famous use of khao khua!
It’s added to the meat mixture for nutty aroma and light crunch, and to help thicken the dressing slightly. Without it, larb just doesn’t taste the same.

2. Nam Tok (Grilled Beef or Pork Salad)

Similar to larb, but made with grilled meat slices. The khao khua absorbs the meat juices and adds depth.

3. Thai Dipping Sauces

Add a teaspoon to nam jim jaew, the smoky chilli-lime dipping sauce served with grilled meat. It adds complexity and texture.

4. Soups and Broths

A small sprinkle in clear soups can add a subtle roasted flavour and thicken the broth slightly.

5. Meat Marinades

Mix it into marinades for grilled meats to give an earthy, nutty undertone.

6. Salad Toppings

Sprinkle a pinch on Thai-style salads for a little extra texture and flavour.

7. Snack Seasoning

Blend khao khua with chilli flakes, lime zest and salt to make a spicy snack seasoning for popcorn or roasted nuts.

Useful Equipment

Making khao khua doesn’t require special tools, but a few simple kitchen items make it easier:

Wok or heavy skillet: For even toasting.

Mortar and pestle: Traditional and best for coarse texture.

Spice or coffee grinder: Quick and convenient for fine grinding.

Glass jar or airtight container: For storage.

Wooden spoon: To stir constantly while toasting.

Storage and Shelf Life

To keep your khao khua tasting as fresh as possible:

Cool completely before storing — moisture is the enemy.

Store in a tightly sealed container in a cool, dry, dark place.

Avoid refrigeration (it can introduce moisture).

For long-term storage, you can freeze it in a sealed bag for up to 6 months, though the aroma may fade slightly.