Jasmine Rice in Iced Flower Water (Khao Chae)
Fluffy jasmine rice chilled in flower-scented ice water, served with a small feast of sweet shredded pork, stuffed peppers, caramelized shrimp balls and crisp fresh vegetables. A refreshing royal Thai dish built for the hottest days of the year.
Servings
Ingredients
Nutrition
Per serving
Steps
Make Jasmine Water
Warm 1 litre of the water until just hot but not boiling, then turn off the heat and add the jasmine flowers and pandan leaf. Cover and let steep for 20 minutes, then strain into a jug, discard the flowers, and chill the water well with half the ice cubes. Never boil the flowers directly in the water; gentle heat releases the scent without turning it sharp or bitter.
- 1 litre water
- 15 fresh jasmine flowers
- 1 pandan leaf
- 250 g ice cubes
✅ Done when: the water smells clearly of jasmine and tastes clean and delicate, not bitter
Cook And Rinse Rice
Bring the remaining 1 litre of water to a boil in a pot and cook the rice uncovered like pasta, stirring occasionally, until just tender, about 12 minutes. Drain, then rinse under cold running water for a full minute, rubbing the grains gently between your fingers; this washes away the sticky surface starch so every grain stays separate and the chilled water stays clear instead of turning cloudy. Drain well and refrigerate the rice until cold.
- 300 g jasmine rice
- 1 litre water
✅ Done when: the rinse water runs clear, the grains feel slippery and separate, and the rice is cold to the touch
Make Pork Floss
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Stuff And Fry Peppers
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make Shrimp Balls
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry Shallots, Assemble Platter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make Jasmine Water
Warm 1 litre of the water until just hot but not boiling, then turn off the heat and add the jasmine flowers and pandan leaf. Cover and let steep for 20 minutes, then strain into a jug, discard the flowers, and chill the water well with half the ice cubes. Never boil the flowers directly in the water; gentle heat releases the scent without turning it sharp or bitter.
- 1 litre water
- 15 fresh jasmine flowers
- 1 pandan leaf
- 250 g ice cubes
✅ Done when: the water smells clearly of jasmine and tastes clean and delicate, not bitter
Cook And Rinse Rice
Bring the remaining 1 litre of water to a boil in a pot and cook the rice uncovered like pasta, stirring occasionally, until just tender, about 12 minutes. Drain, then rinse under cold running water for a full minute, rubbing the grains gently between your fingers; this washes away the sticky surface starch so every grain stays separate and the chilled water stays clear instead of turning cloudy. Drain well and refrigerate the rice until cold.
- 300 g jasmine rice
- 1 litre water
✅ Done when: the rinse water runs clear, the grains feel slippery and separate, and the rice is cold to the touch
Make Pork Floss
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Stuff And Fry Peppers
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Make Shrimp Balls
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Fry Shallots, Assemble Platter
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Khao Chae began in the royal palaces of old Siam as a way to cope with the fierce heat of the Thai summer. Court cooks steeped jasmine flowers in water instead of boiling them, keeping the scent soft and clean, and served the perfumed water over rice with an array of small, labor-intensive side dishes meant to balance sweet, salty and fresh flavors.
Over time the dish spread beyond the palace walls and became associated with the Thai New Year, Songkran, when families prepare khao chae as a cooling treat during the hottest days of the year. Making the full spread by hand, from shredding pork to shaping tiny shrimp balls, is still seen as a mark of skill and care in Thai home cooking.
⭐ Why It's Famous
Khao Chae is famous for its refined presentation and the sheer number of delicate garnishes that accompany a simple bowl of chilled rice, reflecting the elegance and patience prized in traditional Thai royal cuisine.
💡 Fun Fact
Traditionally, a small scented candle was lit and floated briefly over the covered jar of jasmine water to add a faint smoky perfume, a delicate technique some cooks still practice today.
Thailand
13.75°N, 100.49°E
Related recipes
Comments (0)
No comments yet. Be the first to share your thoughts!