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Khao khua is used as a topping on larb and Pad Thai.
Get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked rice, and keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill (a pepper mill works quite well), or a mortar and pestle. (I find that a coffee grinder doesn't really do the job as it tends to grind too fine - the powder should retain some "texture").
Alternatively, you can roast the rice in the oven.
Roast glutinous rice, jasmine rice or any long grain rice in oven at 350°F until it becomes light golden, about 5 minutes. Take out from the oven and let it cool. Then place in spice mill and blend to a fine powder. Store in an airtight container. Can be kept for three months.
Or, you can buy roasted rice powder.