Ingredients:
-rice

What to Do:
Roast rice over medium heat until golden. Cool and process in a food processor or a blender and sift. Can be stored in an air tight container for up to 3 months.

Note:
You can also purchase this premade at most asian grocery stores. However, sometimes the stores don’t sell enough to “refresh” their supplies in time, thus you might end up buying….you know. If kept to long the smell will turn from a nutty fragrance (fresh) to a oily odor (too old to use).

Comments (6)

On 2:07 AM , Jan said...

hi tt. how do you use this roasted rice powder?

 
On 4:49 PM , hoangtam/tt said...

jan,
you use it to make bì (http://pwmf.blogspot.com/2006/02/b-shreeded-pork-with-roasted-rice.html) and also in some salads.

 
On 1:42 AM , Anonymous said...

Hi TT, can we dry fry the rice in the wok instead of roasting in the oven?

 
On 10:10 AM , hoangtam/tt said...

sure you can.

 
On 10:25 PM , Anonymous said...

Thanks, tt.

 
On 8:58 AM , Anonymous said...

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and i find your website, and it's very niceeeeeeeeeeeee i'm surprised!! because on the one hand you make all this food with perfection, on the other hand you show pictures associated to food!! Thank u very much i search this kind of website and i find, thank u thank u you make a good work !!see u soon