Blue Rice

Lee Thayer


This is a seasoned rice, the flowers that make the color, are NOT required. The seasoning for this rice comes from lemon grass, either stalk form or powdered.

This is a unique dish and is Malaysian in origin. 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. Normally a dish made during festive periods or celebrations.


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4 servings as a side
5 Min
30 Min
Rice Cooker


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

How to Make Blue Rice


  1. If using the lemon grass stalk, beat that with a mallet first, this releases the oils, then tie it in an overhand knot, this makes getting it much much easier.
  2. Put rinsed rice in your rice cooker along with the lemon grass (or lemon grass powder) and flowers.
  3. Add the water, press cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemongrass, that was spot on.
  4. 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.
  5. Spoon some rice into a small bowl, place a plate on the top and tip the plate and bowl over, perfect serving portion. I served this with fish.

Printable Recipe Card

About Blue Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Asian
Dietary Needs: Dairy Free Wheat Free
Other Tag: Quick & Easy

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