• Ingredients: 37
  • Serves: 1

Khao khua (toasted-sticky rice powder) with uncooked thai sticky rice.

Ingredients

Tex-Mex Jaew:

  • 1 small onion, halved
  • 1 tomatillo, husk removed, rinsed
  • 1 jalapeño
  • 1 dried guajillo or New Mexican chile
  • 2 garlic cloves, peeled
  • 1 lemongrass stalk, trimmed, tough outer layer removed, thinly sliced
  • 2 tbsps. fish sauce
  • 2 tbsps. fresh lime juice
  • 2 tbsps. soy sauce
  • 1 tbsps. light brown sugar
  • 3/4 tsp. ground cumin

Rice and Assembly:

  • 1/4 cup vegetable oil
  • 2 corn tortillas, torn into 1″ pcs.
  • 1 small onion, finely chopped
  • 1 jalapeño, with seeds, finely chopped
  • Kosher salt
  • freshly ground pepper
  • 3 large eggs, beaten to blend
  • 3 cups cooled cooked jasmine rice
  • 2 ounces cheddar, cut into 1/4″ pcs.
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves with tender stems
  • Hot sauce
  • MSG

sugar-pecan topping

cinnamon-sugar filling

The alioli

To serve:

  • Special equipment: Blender; spaetzle maker, food mill, or colander

Directions

  1. Step 1 Put the rice in a bowl, add enough water to cover by an inch or so, and let the rice soak at room temperature for at least 4 hours or overnight.

    For this step you will need

  2. Step 2 (If you’re in a rush, you can soak the rice in hot tap water for as little as 2 hours.) Drain the rice very well, then lay the rice out on kitchen towels until it’s dry to the touch.

    For this step you will need

  3. Step 3 Your goal is to toast the rice slowly so the grains toast all the way through before getting too dark on the outside, stirring constantly so the grains cook evenly.

    For this step you will need

  4. Step 4 Cook, stirring almost constantly, until the rice is evenly golden brown. After 15 minutes or so, you should see the grains begin to change color.

    For this step you will need

  5. Step 5 After 30 minutes or so, the grains will have turned light golden brown. After 45 minutes to 1 hour, they will be golden brown, close to the color of peanut butter, and have a very toasty aroma.

    For this step you will need

  6. Step 6 Ideally, every grain will be the same color, but you’ll inevitably have some grains that are slightly darker or lighter.
  7. Step 7 Let the toasted rice cool slightly, then grind it in a spice grinder (or even better, in a burr grinder), in batches if necessary, until you have a powder with the texture of coarse sand or kosher salt.

    For this step you will need

  8. Step 8 The powder keeps for several months in an airtight container in a cool, dry place (not the fridge), though the flavor will begin to deteriorate after several weeks.