As summer approaches, Thailand is starting to get unbearably toasty. One of the few redeeming qualities of the hot season is that restaurants all over the country will soon start serving the delicious but complicated summer dish, khao chae.
Khao chae -- which means "rice soaked in water" -- made its first appearance in the court of King Rama II as a means of relief during the hot season. In fact, Thai celebrity Chef McDang, who grew up in a Bangkok palace, argues that it's the only Thai dish that can truly be considered "royal Thai cuisine."
Khao chae was adapted from a simple Mon recipe into the complex, multi-dish variety found today. And though you don't need to be a member of high society to enjoy it, due to the elaborate process required to make the side dishes it's only widely available from mid-March until the end of April.
To help the uninitiated get a taste of this popular treat here's a quick guide to khao chae.
Side dishes include deep-fried kapi balls and pork-stuffed green peppers drizzled with egg.
There are three parts to khao chae: rice, jasmine-scented water (hence the floating flowers) and crushed ice. The rice is parboiled (boiled with its husk in tact) to keep its shape so it doesn't get mushy when immersed in water, making it chewier than regular cooked rice.
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