a recipe by
Nakhon Si Thammarat
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.
serves 4 servings as a side
prep time 5 Min
cook time 30 Min
method Rice Cooker
Ingredients For blue rice
1 cdry jasmine rice, rinsed
1 1/2 cwater
1/2 stalklemon grass, or 1/2 teaspoon lemon grass powder
How To Make blue rice
1If 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.
2Put rinsed rice in your rice cooker along with the lemon grass (or lemon grass powder) and flowers.
3Add 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.
4Once 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.
5Spoon 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.
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