There is an interesting dish from Thailand that is commonly served during the summer. It is known as Khao Chae.
The Khao Chae dish consists of cooked rice soaked in ice water scented with flowers. Several side dishes accompany the bowl of rice.
The flavor combination includes savory notes, sweetness, and natural herbal aromas. This food appears alongside the Songkran celebration.
The Mon Tradition Behind Khao Chae
Khao Chae is an adaptation of a traditional Mon dish called poeng dajk or poeng sangkran. The Mon name translates directly to "soaked rice".
The Mon people reserved Khao Chae for special occasions such as the traditional Songkran New Year festival.
Thai people modified the original recipe to reflect uniquely Thai characteristics over time. The name khao chae combines two Thai words. The word khao means rice, and chae means soaked.
Khao Chae shifted into a seasonal item enjoyed for its refreshing quality during the summer heat.
Infusing Jasmine Aromas Into Chilled Grains
Aged jasmine rice serves as the main ingredient for Khao Chae. Aged grains maintain a firm shape that do not break easily while soaking in water.
The rice undergoes a partial steaming process first. The half-cooked grains are then rinsed multiple times using cold water.
Repeated washing removes remaining surface starch from the grains. Clear water keeps the soaking liquid from turning cloudy upon serving.
The production of scented water requires an hours-long soaking process. Fresh jasmine flowers float inside a container of clean water.
Jasmine flowers are picked in the late afternoon when scent levels peak. The flowers are removed in the morning to prevent a bitter taste.
A traditional candle called Tian Op burns inside the sealed container. This candle contains beeswax, frankincense, and aromatic spices.
Smoke from the candle absorbs into the water over several hours. Crushed ice enters the bowl right before serving to maintain the firm texture of the rice.
How to Enjoy Chilled Aromatic Rice Properly
Khao Chae features several types of side dishes served on a separate plate. Each side dish uses a different preparation method compared to plain rice.
Fried shrimp paste balls or luk kapi act as the main side item. Shrimp paste mixes with lemongrass, wild ginger, and palm sugar before frying.
Stuffed shallots or hom daeng yad sai form another side item. Shallots contain a filling of minced fish before being coated in batter and fried.
Large green peppers are stuffed with minced pork and garlic. The pepper receives a wrapping of thin lacy fried egg known as hreem.
Sweet dried fish or pla wan and stir-fried preserved radish or chai po pad wan complete the serving plate.
The traditional serving of Khao Chae keeps the side dishes on a separate plate from the rice. Traditional etiquette requires eating the side items separately from the bowl of rice. The process begins with a small bite of a side dish using a fork or spoon.
Cold rice and floral water follow in a separate spoonful right after. Fried or savory items never go directly into the bowl of rice water. Mixing side dishes into the bowl changes the clear appearance and original taste of the scented water.
Fresh slices of raw mango, fingerroot, and cucumber sit alongside the main items on the serving plate. The fresh ingredients accompany the meal as bites between different savory side items.
