I really love chamomile. It has such a specific flavor, but very rarely has an overpowering quality. Sure, I could’ve just infused an oil with chamomile..but why do that when whipping it with butter is just SO MUCH YUMMIER? The toasted rice powder is pure perfection, and absolutely should be sprinkled on EVERYTHING, k? — — chamomile butter 1/2 cup fresh chamomile flowers, no stems only flowers 1 stick softened butter or 113 grams (vegan or regular) optional: 1 tsp honey for added flavor Process: add the fresh chamomile, softened butter, and honey (if using) to a food processor and blend until super smooth — — toasted rice powder-simple take on khao khua — — 2 cups raw glutinous rice 1 lime, zest only 1 lemongrass, roughly chopped 1 tsp salt Process: In a pan on medium heat, add the rice and continuously stir the rice until the rice turns golden in color *make sure to watch the rice, as it can burn easily. You can and maybe even should add the lemongrass or any other aromatics at this stage to toast as well. You don’t have to, but the toast flavor on the lemongrass is yummy! I actually opted to leave the lemongrass raw, as i sorta like the freshness of it raw for this cabbage dish. Once rice is perfectly toasted, transfer to a spice grinder or mortar and pestle with the lime zest and lemongrass. I don’t like to blend it down to a super fine powder, as the texture of larger pieces of rice is kinda nice. Once you get the texture you like, add salt and use on top of salads, with beans, any protein you like, larbs, soups, stews, even fruit salads — — You see toasted rice powder or “khao khua” used in many Northern Thai and Lao cuisines for good reason..it’s DELICIOUS. You can experiment with other aromatics and flavors as well. I really love using cinnamon, ginger, and star anise as well. I used the toasted rice here as the base for a seared squash basted in chamomile, and WOW..so good! #apartmentmiso #vibes #nyc #chamomile #khaokhua #lemongrass