With the Thai summer so hot, it is time for a classic summer treat. Hailing from Royal ancestry, this Royal dish called ‘Khao Chae’ which directly translates to ‘rice soaked in water’, is food for so that the summer heat won’t be big of a problem, Just grab bowl of KhaoChae and you are good to go, you can beat this 35 degree weather. The dish was known to have originated during the court of King Rama II, introduced as a means to relief heat when modern technology for a cooling temperature was nothing but a distant dream in the future, people went on with their lives and Khao Chae helped to cool them. Thai celebrity Chef McDang, who grew up in a Bangkok palace, argues that it’s the only Thai dish that can truly be considered “royal Thai cuisine.” Comprised of rice, ice and water, it can lower your fever on the brow, if you are stuck in the streets, out of the air con or fans for that matter.
There are three parts to khao chae: rice, jasmine-scented water (hence the floating flowers) and crushed ice. The rice is parboiled (boiled with its husk in tact) to keep its shape so it doesn’t get mushy when immersed in water, making it chewier than regular cooked rice. Don’t treat khao chae like khao tom (boiled rice soup). You’ll only insult it. Khao chae is an art, not only in the preparation, but also in the feasting. Don’t heap your bowl full with rice. Add just a third, followed by just enough jasmine water to cover the rice. Only add enough ice to cool things down. Whatever you do, don’t put the side dishes into your bowl of rice. Have a little bite of your side dish, chew a bit, then follow with a spoonful of the icy rice.