- Check out the post above for top tips, FAQ, step-by-step process shots, ingredient substitutions, serving suggestions, storage notes, and other useful info!
EASY Blue Butterfly Pea Flower Rice
Stunning blue rice, made with butterfly pea flowers. Usually served in Malaysian nasi kerabu & Thai khao yum, it makes you want to dig in immediately!
Ingredients
- 1.5 cups hot water
- 10 dried butterfly pea flowers or sub with 1/2 teaspoon butterfly pea flower powder
- 1 cup jasmine rice
- 1 stick lemongrass bruised (optional but recommended)
- 3 kaffir lime leaves (optional but recommended)
Instructions
- Steep the butterfly pea flowers in hot water for 5-10 minutes. Then strain and discard the flowers.1.5 cups hot water, 10 dried butterfly pea flowers
- Pound the root side of the lemongrass using the back of your knife. Then cut the lemongrass into 3 pieces.1 stick lemongrass
- Tear the sides of the kaffir lime leaves to release their fragrance (refer to the pictures above on how to tear them).3 kaffir lime leaves
- Combine the rice with the blue butterfly pea tea in the rice cooker or a small pot, then add the kaffir lime leaves and lemongrass.1 cup jasmine rice
- In a rice cooker or small pot, combine the jasmine rice, butterfly pea tea, lemongrass, and kaffir lime leaves.If using a pot, bring to a boil, then reduce to low heat. Cover and simmer until the water is absorbed and the rice is cooked (refer to the rice package for the timing).
- Once the rice is cooked, cover the pot/close the rice cooker for around 5 minutes to let the rice steam. Remove the lemongrass and kaffir lime leaves before serving. Enjoy!