Malaysian Nasi Kerabu with Blue Rice, Herbs and Sambal

1. 1

   Soak the butterfly pea flowers in boiling water for 15 minutes to extract the blue color.

2. 2

   Rinse jasmine rice under cold water until water runs clear, then add to a pot.

3. 3

   Combine soaked flowers with rice, coconut milk, salt, and 2 cups of water in the pot.

4. 4

   Cook the rice over medium heat for about 20 minutes until fluffy and liquid is absorbed.

5. 5

   Fluff the rice and let it sit covered for 5 minutes to steam.

6. 6

   Serve the blue rice topped with herbs, sambal, cucumber slices, and bean sprouts.

Per serving