Rice soaked in cold water (khao chae) – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Country: 
Thailand Region / Locale: Phetchaburi province Servings: Serves 4
Thailand Region / Locale: Phetchaburi province Servings: Serves 4Khao Chae is a refreshing Thai rice dish, perfect for cooling off during the hot months. Originating in Thailand, this dish has a heritage deeply rooted in the royal Thai cuisine and has been served traditionally during the sweltering summer. The dish consists of rice soaked in cold, scented water and is usually accompanied by an assortment of flavorful side dishes such as fried shrimp paste balls, sweetened pork, and vegetables. This dish offers a delightful balance of savory, sweet, and aromatic flavors that refreshes the palate.
Ingredients
- Jasmine rice – 1 cup / 200 g
- Pandan leaves – 2 leaves
- Jasmine flowers – 3-4 small blossoms
- Water – 4 cups / 960 ml
- Shrimp paste – 2 tbsp / 30 g
- Shallots – 3 large, sliced
- Palm sugar – 2 tbsp / 30 g
- Pork, ground – 200 g / 7 oz
- Fish sauce – 1 tbsp / 15 ml
- Eggs – 2, beaten
- Vegetable oil – for frying
Instructions
- Rinse the jasmine rice thoroughly and cook it until soft. Once cooked, spread it on a tray to cool before transferring to a bowl.
- Scent water by combining jasmine blossoms and pandan leaves in a bowl of water. Let it sit for a couple of hours to infuse the aroma.
- Meanwhile, in a pan, fry shrimp paste with chopped shallots, adding a bit of palm sugar and stirring until fragrant and mixture thickens.
- Shape the shrimp paste mixture into small balls and fry them in hot oil until golden and crispy.
- In another pan, cook the ground pork with fish sauce and palm sugar until sweet and sticky.
- Fry the beaten eggs into thin layers and slice them into thin strips for garnishing.
- To serve, place cooled rice in a bowl, pour cold scented water over the rice. Serve with side items like the shrimp paste balls, sticky pork, and egg crepe strips.
Substitutions
- Jasmine rice -> Basmati rice
- Palm sugar -> Brown sugar
- Fish sauce -> Soy sauce
- Jasmine flowers -> Orange blossoms
Enhancements in the Next Evolution
- Experiment with using coconut water instead of plain water for an extra tropical flavor.
- Add more side dishes such as sweet pickled vegetables or stuffed sweet peppers for variety.
- Try cold brewing the aromatics in the water overnight to intensify the floral fragrance.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.
