Khao chae

Khao chae, translated as "rice soaked in cool water", is a Thai dish consisting primarily of steamed rice soaked in iced jasmine-scented water. It is typically served with a variety of savory side dishes, and is most traditionally associated with the hot season in Thailand, particularly during the months of April and May.

Description

The rice used in khao chae is usually aged rice, chosen for its firm texture and ability to retain its shape when soaked. It is steamed and then carefully cooled before being added to the jasmine-infused water. The water itself is often smoked with a fragrant candle to enhance the aroma.

The accompanying side dishes are crucial to the overall experience. These are generally small, flavorful portions meant to be eaten separately from the rice and water. Common side dishes include:

• Luk Kapi: Fried balls made from shrimp paste, galangal, lemongrass, kaffir lime leaves, chilies, and other ingredients.

• Pla Hee Heng: Shredded sweet dried fish, often catfish, caramelized with sugar and spices.

• Hua Chai Pow Pad Kai: Stir-fried sweet pickled Chinese radish with eggs.

• Mu Foi: Sweetened shredded pork.

• Prik Yuak Sod Sai: Stuffed bell peppers, often filled with minced pork and shrimp.

• Cha-om Tod Kai: Fried egg patties with acacia leaves.

Preparation and Consumption

The preparation of khao chae is labor-intensive and requires careful attention to detail. The rice must be properly cooked and cooled, the water meticulously infused, and the side dishes skillfully prepared. Traditionally, khao chae is eaten using a spoon to scoop a small amount of rice into the mouth, followed by a bite of a side dish. The water is not typically drunk, but rather serves to refresh the palate between bites.

History and Cultural Significance

Khao chae is believed to have originated as a royal court dish, possibly influenced by Mon cuisine. Over time, it spread to the general population, though it remains a relatively uncommon dish due to the complexity and time required for its preparation. It is often associated with special occasions and is considered a refined and elegant dish, particularly symbolic of the summer season. The presentation of khao chae is also important, with the rice and side dishes often arranged artfully.