Khao Chae (Songkran Cooling Rice)

Name: Khao Chae (Songkran Cooling Rice)
Yield: 4
Cuisine: Thailand
Ingredients: Jasmine rice, cooked and rinsed under cold water until the water runs clear — 400 g (2 cups); Cold water — 1 L (4 cups); Pandan leaves, tied in a knot — 2; Drops jasmine essence or a jasmine flower (if available) — a few; Shrimp paste, formed into balls and deep-fried (kapi tod) — 150 g (5 oz); Shallot, stuffed with sweetened minced pork, formed and fried (hom sod) — 1; Salted eggs, hard-boiled and halved — 2; Cucumber, sliced — 1; Spring onions, sliced — 2; Small daikon radish, julienned and lightly sweetened — 1; Ice cubes, to serve

The Quirky Foodster Team

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Servings

Ingredients

Jasmine rice, cooked and rinsed under cold water until the water runs clear — 400 g (2 cups)
Cold water — 1 L (4 cups)
Pandan leaves, tied in a knot — 2
Drops jasmine essence or a jasmine flower (if available) — a few
Shrimp paste, formed into balls and deep-fried (kapi tod) — 150 g (5 oz)
Shallot, stuffed with sweetened minced pork, formed and fried (hom sod) — 1
Salted eggs, hard-boiled and halved — 2
Cucumber, sliced — 1
Spring onions, sliced — 2
Small daikon radish, julienned and lightly sweetened — 1
Ice cubes, to serve

Method

Cook the jasmine rice as usual, then rinse thoroughly under cold running water, gently rubbing the grains, until the water runs completely clear and the starch is washed away; this keeps the rice firm rather than mushy when served in cold water.
In a large pot, combine the cold water with the pandan leaves and jasmine essence or flower, and let infuse in the refrigerator for at least a few hours, or ideally overnight, to develop a delicate floral fragrance.
Strain the scented water through a fine sieve, discarding the pandan and jasmine, and keep well chilled with ice until ready to serve.
Arrange the rinsed rice in individual serving bowls, and just before serving, ladle over the chilled scented water along with a few ice cubes.
Arrange the fried shrimp paste balls, stuffed shallots, salted egg halves, sliced cucumber, spring onion and sweetened daikon on small plates alongside.
Serve immediately, with diners spooning a little of each accompaniment alongside the chilled rice as they eat.

Introduction: Khao chae, rice served floating in chilled, jasmine-scented water alongside an elaborate spread of small
savoury side dishes, originated in the Thai royal court as a refined way to cool down during the hottest part
of the year, and is traditionally enjoyed around Songkran, the Thai New Year.

Cultural Background: Khao chae, rice served floating in chilled, jasmine-scented water alongside an elaborate spread of small
savoury side dishes, originated in the Thai royal court as a refined way to cool down during the hottest part
of the year, and is traditionally enjoyed around Songkran, the Thai New Year.

Tips: Rinsing the rice thoroughly to remove excess starch is essential, or it will turn cloudy and gummy once submerged in the cold water. This dish involves several individually prepared components — it's traditionally a labour of love prepared for a special occasion, so plan accordingly.

Variations: The exact side dishes vary by region and family, with some versions including stuffed peppers or additional sweetened vegetables. Simplify the accompaniments to a smaller selection if short on time, while keeping the chilled scented rice as the centrepiece. A vegetarian version can be made by omitting the shrimp paste balls and pork-stuffed shallots, focusing on
the rice, chilled water and vegetable accompaniments, though this departs from the traditional full spread.

Storage: Store the components separately; the scented water keeps refrigerated for up to 3 days, but the dish is
best assembled fresh.

Reheating: Not applicable — this dish is always served cold.

FAQs:

Q: What is khao chae's history?

A: It originated in the Thai royal court as an elegant, refreshing dish designed to help cool the body during Thailand's hottest season, later spreading into wider Thai cuisine.

Q: Why is the rice rinsed so thoroughly?

A: It removes excess surface starch, keeping the rice firm and the chilled water clear rather than cloudy.

Q: Is this a difficult dish to prepare?

A: Yes, it involves multiple individually prepared components and is traditionally considered a refined, labour-intensive dish reserved for special occasions.