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