Thai Larb Seasoning with Toasted Rice Powder

Name: Thai Larb Seasoning with Toasted Rice Powder
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 8 servings
Cuisine: Thai
Ingredients: ¼ cup (50 g) raw glutinous (sticky) rice, uncooked, dry, not rinsed; 1 tablespoon (6 g) Thai chili flakes, coarse, adjust to taste; 1 teaspoon (4 g) granulated sugar; 1 tablespoon (1½ g) dried mint, crumbled; ½ teaspoon (3 g) fine sea salt (optional)

From the MyKitchenBank Kitchen

A fragrant, nutty-hot Thai spice blend built on freshly toasted and ground sticky rice, with chili, a touch of sugar, and dried mint. Sprinkle it over larb, grilled meats, or salads for the signature crunch and aroma.

Prep: 5 min
Cook: 15 min
Wait: 15 min
Total: 35 min
Makes: About ½ cup (8 servings of 1 tablespoon each)

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Steps

Before you start

Use raw glutinous (sticky or sweet) rice, not jasmine or cooked rice; it gives the best aroma and texture.
Open a window or turn on the vent fan, since toasting chili flakes can make the air sharp.
Make sure the rice is completely dry before it goes into the pan.
Have a cool plate ready to spread the toasted rice on immediately.

1
Heat the skillet
- Place a dry 10-inch (25 cm) skillet over medium-low heat for 1 minute.
- Do not add oil.
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Ready when: Pan feels warm when you hold your palm 2 inches above it.
Tip: Keep the heat gentle; high heat browns the outside before the inside toasts.
2
Toast the rice
- Add the ¼ cup (50 g) rice in an even layer.
- Stir constantly with a wooden spoon for 10–12 minutes, until the grains turn from white and translucent to deep golden brown, smell nutty and popcorn-like, and a few grains crackle.
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Ready when: All grains are evenly deep golden brown, with some darker flecks, and smell nutty.
Tip: Pale rice tastes starchy and grinds gummy; slightly dark is better than underdone.
3
Toast the chili
- Push the rice to one side, or remove it.
- Add the chili flakes to the empty part of the pan and toast for 30–60 seconds, stirring, until darker red and fragrant.
- Immediately transfer everything to a plate.
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Ready when: Chili turns a deeper red and smells smoky; it must not blacken.
Tip: Burnt chili turns bitter, so pull it off the heat at the first strong aroma.
4
Cool completely
- Spread the rice and chili on the plate in a single layer and let them cool for 15 minutes.
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Ready when: Rice is cool to the touch and hard and crisp when bitten.
Tip: Grinding warm rice releases oils and makes it clump.
5
Grind the rice
- Grind the cooled rice in a spice grinder in 3–4 short pulses of 2 seconds each, or pound in a mortar, until it resembles coarse sand with some tiny bits remaining.
- Pour into a small bowl.
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Ready when: Texture is like coarse cornmeal, not fine flour.
Tip: Pulse rather than run continuously to avoid heating the rice into a paste.
6
Mix the seasoning
- Add the toasted chili, sugar, crumbled dried mint, and the salt if using.
- Stir with a spoon until evenly distributed.
- Taste a pinch and adjust the chili or sugar.
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Ready when: Blend looks evenly speckled red and green with a nutty, minty aroma.
Tip: For a finer chili texture, pulse the chili once or twice in the grinder before mixing.
7
Store the blend
- Transfer to a clean, dry airtight jar and seal.
- Use 1–2 tablespoons per pound (450 g) of cooked ground meat for larb.

Good to know

Tips

Toast in a small batch so the rice browns evenly and you can stir constantly.
Grind just before using for the strongest aroma; the powder fades after a few weeks.
Stir the blend into larb at the end of cooking so the rice stays crunchy rather than soggy.
Wipe the grinder with a dry paper towel afterward rather than washing it to prevent clumps.

Make ahead

The blend can be made up to 1 month ahead; the rice powder alone keeps well too, so you can add the mint just before using for the freshest aroma.

Storage & reheating

Store in an airtight jar in a cool, dark cupboard for up to 1 month at room temperature. Refrigerate for up to 3 months. Freeze for up to 6 months. No reheating needed; to revive the crunch and aroma, toast briefly in a dry pan over low heat for 1 minute and cool.

Substitutions

raw glutinous (sticky) rice → jasmine rice. Works in a pinch, but the powder is less nutty and slightly less crunchy.
Thai chili flakes → Korean gochugaru or crushed red pepper. Gochugaru is milder and fruitier; use the same amount, and reduce crushed red pepper by about a third for less heat.
dried mint → 1 tablespoon finely chopped fresh mint. Add only at serving time and do not store; fresh mint makes the blend spoil quickly.
granulated sugar → palm sugar, finely grated. Use the same amount for a more caramel-like flavor.