Simple Sweet Pulao
INGREDIENTS:
1/2 c Raw glutinous rice
1/2 c Raw glutinous rice
Roasted rice powder is used as a flavoring and binding agent in various recipes throughout this book. It is necessary to soak the rice first in order to obtain a deep golden color after roasting. Soaking also makes the rice easier to grind.
Soak the glutinous rice in warm water for 1 hour. Drain.
Place the rice in a small skillet over moderate heat. Toast the rice, stirring constantly with chopsticks or a wooden spoon, until deep golden brown, about 15 minutes.
Transfer the roasted rice to a spice grinder or blender and process to a fine powder (the powder should resemble saw dust). Sift the ground rice through a very fine sieve into a bowl. Discard the grainy bits. Store the rice powder in a tightly covered jar in your refrigerator and use as needed. It will keep for up to 3 months.
Yield: 1 cup.
Soak the glutinous rice in warm water for 1 hour. Drain.
Place the rice in a small skillet over moderate heat. Toast the rice, stirring constantly with chopsticks or a wooden spoon, until deep golden brown, about 15 minutes.
Transfer the roasted rice to a spice grinder or blender and process to a fine powder (the powder should resemble saw dust). Sift the ground rice through a very fine sieve into a bowl. Discard the grainy bits. Store the rice powder in a tightly covered jar in your refrigerator and use as needed. It will keep for up to 3 months.
Yield: 1 cup.