Pulse the moist grains in a food processor or run them through a hand - cranked meat grinder, then mix them with a pinch of salt and — if you wish — some dried fruit or chopped nuts.
They were cranked through a traditional meatgrinder clamped to our table, the star of Humm's steak tartare interpretation and served with the most adorable assortment of condiments (so conceptually similar to the miang kham I had in Thailand).