This is pounded toasted sticky rice, used to add a toasted nut-like taste to dishes like Kapow Guy. It can be prepared ahead of time and if kept dry will keep for months. Use sticky (glutinous) rice, regular fragrant or long grain is not suitable. The photograph above is the browned sticky rice grains, surrounded by untoasted sticky rice for comparison. The photograph below is the finished crushed rice.
Take a dry clean frying pan.
Put 2-3 tablespoons of sticky rice grains in it.
Dry fry, turning all the time until brown and toasted.
Place in a Thai mortar and pound to a course powder.
Store in an airtight container until needed.