Sichuan Peppercorn-Infused Roasted Rice Powder

1. Wash the Rice

Start by washing one cup of short-grain rice. To do this, rinse the rice three times in a bowl of water, swirling it around with your hand each time. This step is crucial because it removes surface starch from the rice, and you’ll know it’s ready when the water runs clear.

2. Soak the Rice

Once the rice is thoroughly washed, place it in a bowl and cover it with water. Let it soak for two hours. This soaking process ensures that each grain of rice is evenly hydrated, which is essential for even roasting later on.

3. Drain the Rice

After the two hours are up, drain the rice and spread it out on a clean kitchen towel. Leave it to drain overnight. This step helps to ensure the rice is dry enough for roasting, which is key for achieving the right texture in the final product.

4. Roast the Rice and Peppercorns

The next day, combine the soaked and drained rice with one tablespoon of Sichuan peppercorns in a wok. Dry-roast the mixture over high heat, adjusting to medium if necessary to prevent burning. Stir constantly for about seven minutes. You’ll know it’s ready when the rice turns a sandy color and the peppercorns release a fragrant aroma.

5. Cool the Mixture

Transfer the roasted rice and peppercorns to a shallow bowl and let them cool to room temperature. This cooling step is important because it allows the mixture to settle and makes it easier to grind.

6. Grind the Mixture

Once the mixture is cool, grind it in a blender until it reaches the consistency of coarse breadcrumbs. The texture should be gritty but not too fine, providing a delightful crunch when used in dishes.

7. Store the Powder

Finally, store your Sichuan peppercorn-infused roasted rice powder in a glass jar with a tight-fitting lid. This will help preserve its fragrance and flavor. Now, you have a unique and flavorful ingredient ready to enhance your culinary creations!