Blue Rice (Rice Cooker)
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. 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, recipe adjusted to 6 flowers instead of the previously stated 3-4. for a better blue version. Outstanding.
Equipment
- Rice Cooker
Ingredients
- 1 cup dry Jasmine rice, rinsed
- 1½ cups water, 1 or 2 tablespoons less would be ok as well
- ¼ teaspoon salt
- 6 Butterfly-pea flowers
- ½ stalk lemongrass, beaten, knotted, or ½ teaspoon of lemongrass powder
Instructions
- Put rinsed rice in your rice cooker along with the lemongrass and flowers.
- 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.
- 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.
- 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.
