Chrysanthemum Rice Water | IDDSI Level 2 Cooling Traditional HK Drink

IDDSI Level 2 (Mildly Thick) | 15 minutes (plus cooling time) | Easy

Chrysanthemum rice water (菊花米水) is a traditional Hong Kong cooling drink — dried white chrysanthemum flowers simmered with plain white rice, then strained to produce a delicately fragrant, pale golden liquid with a subtle body from the rice starch. In traditional Chinese medicine, chrysanthemum is used to clear heat, calm the liver and support eye health, making it a popular summer drink across all age groups. By straining out all solids and adjusting the final liquid to IDDSI Level 2 (Mildly Thick) using a food thickener, this recipe makes the drink safely accessible to people who require thickened fluids.

Ingredients (4 servings, approximately 200ml each)

Main:

• 2 tablespoons (approximately 30g) white rice
• 8–10 dried white chrysanthemum flowers (Hangzhou chrysanthemum / 杭菊 preferred)
• 1000ml water
• 20–30g rock sugar or caster sugar (to taste)
• Food-grade thickener (e.g., ThickenUp Clear or equivalent) — quantity per product instructions for Level 2

Method

1. Rinse the rice under cold water. Place in a saucepan with 1000ml water. Bring to a boil over high heat, then reduce to low and simmer for 10 minutes, allowing the rice to soften and release starch into the water.
2. Add the dried chrysanthemum flowers. Continue to simmer over low heat for 5 minutes, gently pressing the flowers to release their colour and flavour.
3. Strain through a fine sieve, pressing gently. Discard all rice grains, chrysanthemum flowers and any solid particles. The resulting liquid should be clear and pale golden.
4. While still hot, add rock sugar or caster sugar and stir until fully dissolved.
5. Allow the liquid to cool to room temperature or slightly warm (approximately 40°C). Following the product instructions for your specific thickener, gradually add the thickener while stirring continuously until the liquid reaches IDDSI Level 2 consistency.
6. Perform the flow rate test (see below) before serving to confirm Level 2 is achieved.
7. Serve at room temperature or refrigerate and serve chilled. Note: chilled versions may thicken further — retest before serving.

Texture Test

Level 2 (Mildly Thick) flow rate test: Pour the liquid into a transparent cup and tilt to 45°. The liquid should flow noticeably more slowly than water but still flow easily off the rim without forming a mound or remaining stationary. Syringe test: 10ml should flow in approximately 6–10 seconds at room temperature (IDDSI Level 2 standard range).

Safety Notes

⚠️ Strain out all solids completely — rice grains and chrysanthemum petals are solid particles and pose a choking hazard at all dysphagia levels. Use a fine sieve and do not allow any particles into the final liquid.

⚠️ Thickener quantity varies by brand — different thickener products have different thickening efficiencies. Always follow the manufacturer’s Level 2 dosage instructions exactly, and verify with the flow test before serving. Never estimate by eye.

⚠️ Retest after refrigerating — some starch-based thickeners continue to thicken during refrigeration. Always retest chilled drinks before serving to confirm they remain at Level 2 and have not crossed into Level 3.

⚠️ Chrysanthemum allergy — chrysanthemum belongs to the Asteraceae (daisy) family. Individuals with known allergy to Asteraceae plants (chrysanthemum, mugwort, chamomile) should avoid this drink.

Sourcing in Hong Kong

• Dried white chrysanthemum (杭菊): Traditional Chinese medicine shops, wet market herbal stalls and some supermarkets; choose flowers with intact petals and no sulphur treatment (avoid overly bleached-white flowers)
• Food thickener: Major pharmacies (Mannings, Watsons), medical supply shops or online; transparent/clear variants are preferred to preserve the drink’s appearance

Nutrition

Approximately 35–50 kcal per serving (200ml, depending on sugar added), 8–12g carbohydrate. Chrysanthemum contains chrysanthemum glycosides, chlorogenic acid and flavonoids — compounds associated with antioxidant and anti-inflammatory activity. In traditional Chinese medicine practice, chrysanthemum tea is used to clear internal heat (清熱), support the liver and brighten the eyes. The rice starch adds negligible calories while providing the natural body that helps the drink accept thickening consistently. Sugar can be reduced or omitted entirely for residents managing blood glucose.

Cultural Note

Chrysanthemum tea is one of the most universally consumed cooling drinks in Hong Kong — sold at street herbal tea stalls, drunk at home during hot spells and prescribed informally whenever someone is described as 熱氣 (experiencing internal heat). The addition of rice to make a 米水 (rice water) is a folk tradition that adds a gentle body to the drink, making it more nourishing and easier to swallow even without formal thickening. Bringing this drink to IDDSI Level 2 preserves its cultural meaning — a cooling, caring gesture — while making it safe for elderly residents who can no longer manage unthickened fluids.