BLUE RICE (RICE COOKER)
This is a unique dish and is Malaysian in origin. Normally a dish made during festive periods or celebrations. 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...
Provided by Lee Thayer
Categories Rice Sides
Time 30m
Number Of Ingredients 5
Steps:
- 1. Rinse the rice and place in your rice cooker. If using 1/2 stalk lemon grass, bash that with a meat mallet to release the oils, and tie a string, tightly, around the middle, this is so you can remove it and it will not fall apart, and add to the rice cooker. If using powdered lemon grass, add that to the cooker. Add the flowers to the cooker.
- 2. Add the water, press Cook on the rice cooker and let it cook until it switches to Warm. For this trial I used powdered lemon grass, that was spot on.
- 3. 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.
- 4. Spoon some rice into a small bowl, place a plate on the top and flip the plate and bowl over, remove the bowl for a perfect serving portion. I served this with fish.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
