) countless times growing up in Sydney; there are over 3,000 Thai restaurants in Australia, and eating Thai food is a national pastime. Larb, a fresh, spiced minced meat salad perfumed with fragrant herbs, has origins in Laos, the region of Isaan in northeast Thailand, and with the Hmong people.
The nutty, toasty crunch you’ll enjoy when eating larb can be attributed to this unassuming sandy and pebble-textured powder, which is its defining ingredient. Toasted glutinous rice powder, known as khao khua in Thai, has a nearly magic ability to absorb liquid and performs multiple functions: to flavor, to add texture, to thicken, to bind, and to emulsify.
is starch; it contains high amounts of the starch amylopectin, which gives it a sticky quality and breaks down the rice when it absorbs liquid, and it contains no or very little of the starch amylose, which is responsible for keeping long-grain rice varieties such as jasmine or basmati fluffy and separated once cooked.Photo by Alex Lau, styling by Judy Mancini
To do it, place a dry wok or frying pan over a medium-low heat and add ½ cup glutinous rice to the pan. Shake the pan every few seconds so the grains of rice cook evenly and don’t step away—once it’s burnt, it cannot be saved. You can add flavors such as bruised lemongrass, slices of galangal, dried whole chiles, or makrut lime leaves while toasting to add fragrant, earthy, and herbal tones to your rice, but it isn’t necessary.
life changing for my lolo's arroz caldo recipe!
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