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blue rice (rice cooker)

Recipe by
Lee Thayer
Nakhon Si Thammarat

This is a unique dish and is Malaysian in origin. Normally a dish made during festive periods or celebrations. The blue is from very specific flowers, the Butterfly-pea flower. This flower grows on a vine in Thailand, and is common throughout Thailand, Asia and even in Australia, a very edible flower that is made into tea and even deep fried. The seasoning for the rice comes from lemongrass, just a subtle taste but is perfect. The basic Cook and Warm rice cooker is ideal for this. I made this on 13 Sep 2017 and was a hit with the Thai family.

yield 3 -4
prep time 5 Min
cook time 25 Min
method Rice Cooker

Ingredients For blue rice (rice cooker)

  • 1 c
    dry jasmine rice, rinsed
  • 1 1/2 c
  • 1/4 tsp
  • 6
    butterfly-pea flowers
  • 1/2 stalk
    lemon grass, or 1/2 teaspoon powdered

How To Make blue rice (rice cooker)

  • 1
    Rinse the rice and place in your rice cooker. If using 1/2 stalk lemon grass, bash that with a meat mallet to release the oils, and tie a string, tightly, around the middle, this is so you can remove it and it will not fall apart, and add to the rice cooker. If using powdered lemon grass, add that to the cooker. Add the flowers to the cooker.
  • 2
    Add the water, press Cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemon grass, that was spot on.
  • 3
    Once the rice cooker switches to Warm, just let it sit for about 10-20 minutes covered on the Warm setting. Mix with a spoon, you can just mix the flowers in, or you can remove them. We left the flowers in.
  • Blue Rice.
    Spoon some rice into a small bowl, place a plate on the top and flip the plate and bowl over, remove the bowl for a perfect serving portion. I served this with fish.

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