blue rice (rice cooker)
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.
prep time
5 Min
cook time
25 Min
method
Rice Cooker
yield
3-4 serving(s)
Ingredients
- 1 cup dry jasmine rice, rinsed
- 1 1/2 cups water
- 1/4 teaspoon salt
- 6 - butterfly-pea flowers
- 1/2 stalk lemon grass, or 1/2 teaspoon powdered
How To Make blue rice (rice cooker)
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Step 1Rinse 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.
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Step 2Add 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. -
Step 3Once 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.
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Step 4Spoon 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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