Preparation of Rice: Start by placing the sticky rice in a fine mesh sieve. Run cold water through the rice, gently agitating with your hands to ensure all grains are thoroughly rinsed. Continue rinsing until the water runs clear, which indicates that most of the surface starch has been removed. This step is crucial for preventing clumping and ensuring an even toast.

Drying the Rice: After rinsing, spread the wet rice on a clean, absorbent cloth or keep it in the sieve. Set it aside in a well-ventilated area for about 30 minutes. The goal is to allow the surface moisture to evaporate, which promotes better toasting and ensures the rice doesn't steam when heated. Ensure the rice is spread out in a single layer to dry evenly.

Toasting the Rice:Heat a dry skillet over medium heat. Once hot, add the dried rice. If using, also add the kaffir lime leaves at this stage for an aromatic boost. Toast the rice, stirring continuously with a wooden spoon or shaking the pan to prevent any grains from burning. This process should take about 15-20 minutes. The rice should change to a golden brown, and a distinct nutty aroma should emerge, indicating it is properly toasted.

Cooling and Grinding: Remove the skillet from heat and transfer the toasted rice into a bowl or plate to cool. This will stop the cooking process and prepare the rice for grinding. Once completely cool, remove any kaffir lime leaves if used. Transfer the rice to a spice grinder or mortar and pestle. Grind the rice to your desired consistency; a coarse grind will give a nice texture to dishes, while a fine powder will be more subtle but equally flavorful.

Storing: Transfer the ground-roasted rice powder into an airtight container. Store in a cool, dry place away from direct sunlight and moisture. Properly stored, the roasted rice powder can maintain its optimal flavor and texture for up to three months, making it a handy condiment for enhancing various dishes.