Everything you need to know about khao chae, the traditional dish Thailand eats for Songkran

History

Khao chae, meaning “rice soaked in water,” and its unique origins can be traced back to the royal courts of the kingdom of Siam during the reign of King Rama IV in the nineteenth century. Initially, this dish, adapted from a recipe of the Mon people, was reserved for nobility, showcasing the intricate culinary skills of Thai chefs. In its original form, the dish was akin to a soaked rice porridge, served in terracotta pots to keep cold. Visually, it was also a lot less elaborate in plating than the modern Thai version. Over time, khao chae transitioned into a beloved summer dish enjoyed by people across all social strata, especially during Songkran, the Thai New Year celebrated in mid-April.

Dish

At its core, khao chae consists of rice soaked in iced, flower-scented water, served with an array of side dishes to enhance its flavour profile. Its primary components include jasmine rice, the star of the dish, which is cooked and then cooled, after which the rice is soaked in chilled water infused with flowers, imparting a delicate aroma. Khao chae is typically served with side dishes, such as stuffed shallots and peppers to provide a delightful contrast to the dish, fresh vegetables and pickles to impart a light balance to the rich flavours, and sweetened beef and pork jerky.

Preparing khao chae is a meticulous process that reflects the artistry of Thai cuisine. Once the jasmine rice is cooked until it’s fluffy, it is then spread out to cool. Fresh flowers are steeped in chilled water, creating a fragrant infusion to soak the rice. The cooled rice is served in a bowl filled with the chilled flower-scented water, accompanied by the side dishes in an artful arrangement. On some occasions, a Thai culinary candle, known as tian op, is used to further smoke the water for additional aroma.

Cultural significance

Khao chae symbolises the spirit of Songkran, a time for families to come together and celebrate renewal. The festival is characterised by water fights, temple visits, and the sharing of traditional foods. Khao chae, with its refreshing qualities, is perfect for quenching thirst and providing nourishment during the hot days of Songkran.

Additionally, eating khao chae is an experience that engages all the senses; the sight of the colourful accompaniments, the fragrant aroma of jasmine, and the refreshing taste of the chilled rice create a delightful culinary adventure. Each bite offers a harmonious blend of flavours, making it a dish that is both satisfying and refreshing.

Modern interpretations

In recent years, khao chae has gained renewed popularity, with many restaurants in Thailand and around the world offering their own interpretations of this classic dish. Chefs experiment with different ingredients and presentations while still honouring the traditional elements that make khao chae special. It is also a labour-intensive dish, with recipes by master chefs passed down through generations of cooks and families.

Khao chae is a quintessential Thai dish that captures the essence of summer and the spirit of Songkran. Its rich history, meticulous preparation, and cultural significance make it a beloved staple in Thai cuisine, and its modern interpretations have helped it gain favour with new generations. As families gather to celebrate the New Year, khao chae serves as a reminder of the importance of tradition, community, and the joy of sharing a meal together. Whether enjoyed in Thailand or at a restaurant abroad, khao chae remains a symbol of the refreshing flavours and vibrant culture of Thailand.