Malaysian butterfly pea flower rice (nasi kerabu)
This recipe has instructions for cooking the blue marbled rice only. For a homogenous blue nasi kerabu, stir the butterfly pea flower brew into the rice before switching on the rice cooker. What to serve the rice with is up to you.
Ingredients
- 3 cups jasmine rice
- 2 pinches salt
- 1 stalk lemongrass lightly pounded
- 1 pair kaffir lime leaves
- 6 dried butterfly pea flowers
Instructions
- Rinse the jasmine rice several times until the water is no longer cloudy.
- Drain the rinsed rice and place in the rice cooker and pour in 4 ½ cups of water. Leave to soak for 30 minutes.
- Stir the salt into the rice.
- Add the lemongrass and kaffir lime leaves to the rice, and switch on the rice cooker.
- Place the butterfly pea flowers in a cup and pour in half a cup of hot water. Leave to steep.
- When the rice is done, uncover the cooker and rake through the grains with a fork to fluff up the rice.
- Strain the butterfly pea flower brew and drizzle over the cooked rice. Stir lightly.
- Replace the rice cooker lid and leave the rice to continue cooking in the residual heat (no, don't turn on the rice cooker again) for another five minutes.