Ice was not then available in Thailand, so the water was kept cool during hot season by putting it in an earthenware vessel in a shaded place.

When khao chae was introduced to Thailand during the reign of King Rama II, it was considered "royal cuisine" and not available to the public.

It is first cooked in the normal way and then put in a colander and rinsed under running water several times to remove excess starch.

Then a small flower-scented candle is floated on top of the water, lit, and the pot covered loosely with the lid for 15 minutes.

To serve, transfer some of the rice into a bowl, cover with more of the fragrant water and add a few small ice cubes and some of the flowers.