15butterfly pea flowers, dried, whole
1lemongrass stalk, 2 tbsp. whites, thinly sliced
2kaffir lime leaves, thinly sliced
Mint for garnish
Thai bird’s eye chiles, sliced, for garnish
green onion, sliced, for garnish
Salt to taste
|Amount Per Serving|
|% Daily Value*|
|Total Fat: .5g||1%|
|Saturated Fat: 0g|
|Trans Fat: 0g|
|Total Carbohydrate: 76g||28%|
|Dietary Fiber: 2g||7%|
- 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.