Khao Chae, rice in ice water, an authentic summer dish available only from March to May, many shops now sell Khao Chae all year. However, summer is still the most popular season for Khao Chae. The cool fragrance of the soaked rice water, combined with the sweet and salty flavor of the side dish, aids in dissipating heat and increasing freshness.
        Khao Chae was originally a Mon Songkran food that was windspread into the royal court by officials of Mon descent and then returned to the villagers when the palace was converted to Phetchaburi Province, causing Khao Khae in Thailand to be divided into Royal Palace Khao Chae, Khao Chae Mueang Phet, and Khao Chae Mon.
        The Khao Chae set is divided into two parts: rice and side dishes. To make it look nice, the rice must be old from the previous year. It will be undercooked than usual and polished in water several times by hand until the rice grains are shiny and beautiful. The soaked water is made from fragrant seasonal flowers such as jasmine, rose, chomnard, and ylang-ylang and smoked with a scent candle, then sprinkled with patchouli for cooling, currently, ice is being used.
        Each recipe calls for a different Khao Chae side dish. The only things that are still popular today are shrimp paste balls, stuffed shallots, and sweet fried radish, stir-fried sweet fish, stuffed bell peppers, and fresh vegetables such as raw mangoes, finger roots, cucumbers, fresh peppers, and spring onions.
When eating Khao Chae, the side dish and rice are scooped separately, beginning with the salty and fishy ingredients, such as stuffed bell peppers and fried shrimp paste balls, then begin eating sweet ingredients. Meanwhile, fresh vegetables can be eaten alongside to cut the greasy flavor and add flavor.

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