BLUE RICE
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...
Provided by Lee Thayer
Categories Rice Sides
Time 35m
Number Of Ingredients 5
Steps:
- 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.
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