culinary treasures

⚲ THAI CUISINE

 

The Story Behind the Ice-Cold Jasmine Rice Dish

 

If there’s one dish that captures the spirit of Thai summer like no other, it’s Khao Chae. Originally a Mon dish introduced to the Siamese royal court during the reign of King Rama II (early 1800s), it became a culinary tradition to cool off during the hottest months — especially in April and early summer.

 

Today, this once-royal delicacy is still lovingly prepared in select households and high-end local eateries during the hot season. But blink and you might miss it — it's a true seasonal gem.

 

What Is Khao Chae?

Literally meaning “soaked rice,” this refreshing dish is a bowl of rice served in chilled, jasmine-scented water, often with delicate ice cubes floating on top. It’s not eaten plain — it comes with an artful array of side dishes like:

  • Luk Kapi (shrimp paste balls): Pounded shrimp paste rolled with herbs, then deep-fried.
  • Stuffed sweet pepper: Filled with seasoned minced pork, wrapped in egg netting.
  • Shredded sweetened beef or pork (หมูฝอย/เนื้อฝอย): Caramelized and chewy, almost like Thai jerky.
  • Pickled Chinese turnips stir-fried with eggs.
  • Fresh vegetables and carved fruits: Served on the side to cleanse the palate.

 

This is not just food — it’s an edible bouquet of fragrances, flavors, and textures designed to refresh and impress.

 

 

Insider Tip : Because Khao Chae is so intricate and time-consuming to prepare, it’s mostly found in Bangkok’s heritage kitchens or boutique Thai restaurants during summer months (March–June). 

  • Ruen Mallika (Sukhumvit 22, Bangkok): Traditional dining in a heritage teak house.
  • Saneh Jaan (Wireless Road): A Michelin-starred spot reviving Thai royal recipes.
  • Chakrabongse Villas (by the river in Old Bangkok): Stunning setting with seasonal royal menus.

 

Want to go deeper? Join a local cooking class in Phetchaburi or Ayutthaya, where Khao Chae has regional variations — often less elaborate but just as tasty.

 

For many Thai families, making Khao Chae is an annual ritual, passed down through generations. The jasmine water must be infused overnight with fresh petals and traditional scented candles (tian ob), and each side dish is cooked with meticulous care. It’s a dish that symbolizes elegance, mindfulness, and generosity — perfect for the start of summer, and a delicious way to cool down while connecting with Thailand’s culinary heritage.

 

 


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Recommend by your Thai Insider.

𝗔𝗨𝗧𝗛𝗘𝗡𝗧𝗜𝗖 𝗝𝗢𝗨𝗥𝗡𝗘𝗬𝗦.
𝘜𝘯𝘪𝘲𝘶𝘦. 𝘐𝘯𝘴𝘱𝘪𝘳𝘪𝘯𝘨. 𝘙𝘦𝘴𝘱𝘰𝘯𝘴𝘪𝘣𝘭𝘦.

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