Perfumed Rice with Garnishes

KAO CHAE WAS devised during the reign of King Rama V to revive flagging palates during the hot summer months. In its original form, Kao Chae was simply cold rice in jasmine-scented water served with salty beef and fresh vegetables. In this elaborate version, sound technique is required. Not all garnishes are essential, so choose as preferred. If you find it too daunting to make the chilli paste for the stuffed shallots, you can use any leftover red curry paste — as long as it