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.
1 cdry jasmine rice, rinsed
1 1/2 cwater
1/2 stalk(s)lemon grass, or 1/2 teaspoon lemon grass powder
How to Make Blue Rice
- 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.
- Put rinsed rice in your rice cooker along with the lemon grass (or lemon grass powder) and flowers.