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...
1/2 stalk(s) lemon grass, or 1/2 teaspoon powdered
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.
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...
1/2 stalk(s) lemon grass, or 1/2 teaspoon lemon grass powder
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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