Gastronomixs

Roasted rice

The unique, ripe nutty tones of this powder makes it suitable for many different purposes.

Creation by Emile van der Staak, restaurant De Nieuwe Winkel, Nijmegen, the Netherlands.

Roasted rice

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

200

g

jasmine rice

Preparation method

  • Sauté the dry rice until it is golden brown.
  • Leave to cool and then grind in a mortar into a fine powder. 

Serving suggestions

  • An indispensable ingredient in a traditional Thai salad with, for example, chicken, lime, mint, bird's eye chillies, and coriander.
  • As part of an amuse-bouche, e.g. sprinkled over a sorbet made from Oriental herbs.

Previous page