Anyone who considers rice to be only a staple, rather than a flavouring, hasn't tasted toasted rice powder. Made by heating raw long-grain rice in an unoiled skillet until the grains turn brown, then grinding them to a rough powder, it's an important ingredient in Thai cuisine. As the rice browns, it takes on a nutty flavour and aroma, and the powder also adds texture to whatever dish it's added to. When making it, it's important to shake the pan and stir the rice often because it burns easily, making the flavour bitter and acrid. You can grind the rice using a mortar and pestle, but it tends to fly everywhere; it's easier to use a burr-type coffee machine or a hand-cranked spice grinder.
Most people will be familiar with toasted rice powder in the Thai dish larb. It's made with cooked or raw meat, or seafood, mixed with spices, herbs and other flavourings: in addition to the toasted rice powder, it can also have (depending on the main ingredient) fresh and/or dried chilli, fresh mint leaves, fresh and/or fried shallots, lime juice, fish sauce, palm sugar and coriander leaves.