Main Course

Khao Chae

Name: Khao Chae
Prep time: 1 h
Cook time: 45 min
Total time: 3 h 45 min
Yield: 4 servings
Cuisine: thai
Ingredients: 2 cup jasmine rice; 4 cup water; 10 pcs jasmine flowers; 2 cup ice; 200 g beef minced; 1 tbsp shrimp paste; 2 pcs shallot finely chopped; 2 clove garlic minced; 2 tbsp palm sugar; 0.5 cup vegetable oil; 2 pcs egg; 1 pcs cucumber julienned; 1 pcs green mango julienned; 2 pcs spring onion sliced; 1 pcs red chili thinly sliced; 0.25 cup cilantro chopped

Khao Chae is a traditional Thai dish of rice soaked in jasmine-scented water, typically served with an array of flavorful side dishes. It's a refreshing and aromatic meal, perfect for warmer weather. The side dishes offer a delightful contrast of sweet, salty, and savory flavors.

An original recipe by Forkin

Total time: 3 hr 45 min
Serves: 4
Difficulty: Hard
Per serving: 949 kcal

Gluten-free

Allergen information: may contain crustaceans and eggs. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

rice

2 cupjasmine rice
4 cupwater

scented water

10 pcsjasmine flowers
2 cupice

luk kapi

200 gbeef, minced
1 tbspshrimp paste
2 pcsshallot, finely chopped
2 clovegarlic, minced
2 tbsppalm sugar
0.5 cupvegetable oil

egg net

2 pcsegg

garnish

1 pcscucumber, julienned
1 pcsgreen mango, julienned
2 pcsspring onion, sliced
1 pcsred chili, thinly sliced
0.25 cupcilantro, chopped

Equipment

saucepan · steamer · large bowl · cutting board · knife · non-stick pan

The method

Step by step

1
Rinse the jasmine rice thoroughly under cold water until the water runs clear. Soak the rice in fresh water for at least 30 minutes.
About 30 min
Cook’s note: Rinsing removes excess starch, resulting in fluffier rice.
2
Drain the soaked rice and steam it for 20-25 minutes until fully cooked and fluffy. Set aside to cool completely.
About 25 min
Cook’s note: Ensure the rice is spread out to cool quickly and prevent clumping.
3
To prepare the scented water, place the jasmine flowers in a clean bowl with water. Let it infuse for at least 2 hours, or overnight in the refrigerator.
About 2 hr
Cook’s note: For a stronger aroma, you can gently bruise the jasmine petals before adding them to the water.
4
For the luk kapi (shrimp paste balls), heat a small amount of vegetable oil in a pan over medium heat. Sauté shallot and garlic until fragrant.
About 5 min
5
Add minced beef and cook until browned. Stir in the shrimp paste and palm sugar, cooking until the sugar dissolves and the mixture is well combined and fragrant.
About 8 min
Cook’s note: Break up any lumps of beef as it cooks.
6
Remove the mixture from heat and let it cool. Once cool enough to handle, form small, bite-sized balls.
About 10 min
Cook’s note: If the mixture is too sticky, slightly dampen your hands.
7
Prepare the egg net by whisking the eggs. Heat a non-stick pan over medium-low heat and lightly oil it.
About 2 min
8
Drizzle the egg mixture into the pan in a thin, lacy pattern to create an egg net. Cook until set, then gently remove and let cool. Slice into thin strips.
About 5 min
Cook’s note: A squeeze bottle or a fork can help create a fine net pattern.
9
To serve, place a portion of cooled steamed rice in a bowl. Add ice to the jasmine-scented water and pour it over the rice until it's just covered.
About 2 min
Cook’s note: The water should be cold to provide a refreshing contrast.
10
Arrange the luk kapi balls, egg net strips, julienned cucumber, green mango, sliced spring onion, red chili, and cilantro around the rice.
About 5 min
Cook’s note: Serve immediately for the best experience.

Per serving

Nutrition

56%Score

Calories: 949.4kcal
Protein: 22.4g
Carbs: 121.3g
Fat: 41.3g
Fibre: 2.9g
Sugar: 18.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover side dishes and rice separately in airtight containers in the refrigerator.

Reheating

This dish is traditionally eaten cold; reheating is not recommended.