This is used as a texture and flavour enhancer in lahp and sa preparations and as a thickener in stews and moke. To make it, dry fry 2 tablespoons uncooked sticky (or plain) rice in a pan on medium heat until lightly brown. Remove and pound until fine (or use a coffee grinder). Make plenty because it stores well in a screw-top jar without refrigeration. Some Lao roast the rice until it is dark grey which creates a charred flavour. This is best done outside using an old pan. The Boat Landing roasts its rice until the grains are golden brown. Use sufficient powder in mixing lahp to create a roasted, nutty taste and to produce a slightly gritty texture.