Blue Butterfly Pea Flower Rice ( Nasi Kerabu)
5 Just Camellia Butterfly Pea Petals
1 cup Jasmine rice
1 stick Lemongrass
2 Kaffir lime leaves
1 tbsp Coconut oil
1 pinch Salt
1
Directions:
Boil 1 cup of water and steep the flowers for a few minutes.
Smash and roughly chop the lemongrass stick.
Put all the dry ingredients in a medium saucepan, suitable for preparing rice.
Cover with the hot water (including the flowers) and the remaining cup of cold water.
Cook the rice according to instructions, stirring occasionally to ensure the rice is dyed blue consistently throughout.
Notes
Nasi kerabu, originates from the Kelantan province of Malaysia. The blue rice is often accompanied by various salads, pickles, crackers and dips.
Ingredients
5 Just Camellia Butterfly Pea Petals
1 cup Jasmine rice
1 stick Lemongrass
2 Kaffir lime leaves
1 tbsp Coconut oil
1 pinch Salt
