Ingredients

  • 1
    cup
  • 1 12
    cups
    water
  • 15
    butterfly pea flowers, dried, whole
  • 1
    lemongrass stalk, 2 tbsp. whites, thinly sliced
  • 2
    tbsp
    garlic, minced
  • 2
    kaffir lime leaves, thinly sliced
  • Mint for garnish
  • Thai bird’s eye chiles, sliced, for garnish
  • green onion, sliced, for garnish
  • Salt to taste

Nutrition Facts

Serving Size: 1 cup
Serves: 6
Amount Per Serving
Calories: 350
% Daily Value*
Total Fat: .5g 1%
Saturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1190mg 52%
Total Carbohydrate: 76g 28%
Dietary Fiber: 2g 7%
Sugars: 0g 0%
Protein: 7g 14%

Instructions

  1. In a small saucepan, add butterfly pea flowers, lemongrass, and water. Bring to a simmer, turn off heat and steep for 10 mins.
  2. Strain and transfer blue water to another saucepan. Add 1 cup of Lundberg Family Farms Organic White Jasmine Rice, minced garlic, kaffir lime leaves, salt to taste, and bring to a boil. Cover with a tight-fitting lid, reduce heat to low-simmer and cook for 15 minutes, let stand for 10 minutes.
  3. Add cooked rice to a shallow bowl, top with mint, Thai bird’s eye chiles, and green onion. Enjoy! *Note: If you’d like a rice recipe with a pink hue instead of blue, add the juice of one lime to the water listed in the first step.