Ingredients

• 1

  cup
  Organic White Jasmine Rice suggested substitutions
• 1 ¹⁄₂

  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

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.