Khao chae is rice soaked in what temperature of water?

Khao chae is rice soaked in cool water.

The name describes the dish directly: khao means “rice,” while chae means “to soak.” Cooked rice is served in cool, fragrant water, often scented with jasmine flowers and sometimes accompanied by ice. The result is a refreshing dish designed for Thailand’s hot season rather than a bowl of rice cooked in coconut, salt, or boiling water.

Khao chae was adapted in Thailand from a Mon culinary tradition. During the reign of King Rama II, it entered Thai palace cuisine and was later served more widely. Traditionally, the rice and scented water are eaten alongside elaborate side dishes such as shrimp-paste balls, stuffed peppers, sweetened shredded meat, and stir-fried preserved radish.

A frequent mistake is to interpret “cool” as meaning merely room-temperature water or to confuse the dish with porridge. Khao chae is not soupy rice cooked until soft; the rice is prepared separately, rinsed to remove excess starch, and then presented in chilled or cool aromatic water.