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PdfPlace the rice, star anise and cassia bark in a dry wok. Heat over medium heat for about 15 minutes, stirring often, until the rice grains are brittle, yellowish and aromatic.
Remove from the wok and allow to cool.
Pluck out the whole spices and discard (or save to use in other dishes).
Using a food processor or a mortar and pestle, grind the rice coarsely, until it has the consistency of fine couscous.
Store the ricemeal in an airtight jar until needed.