Lemongrass Infused Thai Blue Rice
Want to add color AND flavor to the table? For blue rice without artificial food coloring or dye, try cooking our Organic California White Jasmine Rice with butterfly pea flowers. They pair perfectly with lemongrass, garlic, and kaffir lime leaves for light, bright, showstopping rice.
60
Minutes
3
Servings
1
cup
245
Calories
Ingredients
-
1cup
-
1 1⁄2cupswater
-
15butterfly pea flowers, dried, whole
-
1lemongrass stalk, 2 tbsp. whites, thinly sliced
-
2tbspgarlic, minced
-
2kaffir 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
Nutrition Facts
Serving Size: 1 cup
Serves: 3
Amount Per Serving | ||
---|---|---|
Calories: | 245 | |
% 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
- In a small saucepan, add butterfly pea flowers, lemongrass, and water. Bring to a simmer, turn off heat and steep for 10 mins.
- 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.
- 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.
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