Riz au jasmin à l'eau florale glacée (Khao Chae)

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

✅ C'est prêt quand : the water smells clearly of jasmine and tastes clean and delicate, not bitter

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

✅ C'est prêt quand : the rinse water runs clear, the grains feel slippery and separate, and the rice is cold to the touch