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BLUE RICE RECIPE / HOW TO COOK JASMINE RICE

BLUE RICE RECIPE

Japanese rice hails from Thailand. Japanese rice is shorter and rounder It’s a short-grained, starchy white rice that sticks to itself when boiled/steamed and becomes gooey/stretchy

It is sweeter flavor and a stickier texture. 

Japanese rice has a unique flavor that is different from other types of rice. Japanese rice is sweeter than other types of rice due to the way it is grown and milled. Japanese rice is also stickier than other types of rice, which gives it a chewy texture. 

Japanese rice is more expensive than other kinds of rice 

I have used jasmine rice , you can use any rice .

Butterfly pea flower is a common ingredient in many herbal teas, mixed drinks, and cosmetic products. It is rich in antioxidants and may be linked to several health benefits, including increased weight loss, better blood sugar control, and improvements in hair and skin health.

INGREDIENTS

  • Japanese rice /Jasmine rice   – 1 cup
  • Blue pea flower fresh or dried – 20
  • Water – 2 ½ or 2 ¾  cup depending on rice quality
  • Olive oil – 3 tbsp
  • Finely chopped veges – 2 cup [ beans / cauliflower / cabbage / capsicum / carrot ]
  • Minced garlic – 2 or 3 tbsp
  • Spring onion white part chopped – ¼ cup
  • Green chilli – 2 or as taste
  • Pepper pwdr – ½  tsp
  • Salt to taste
  • Spring onion green part for garnish

METHOD

Bring the water to a boil in a medium saucepan.

Add in the flowers and boil for a min.

Drain and remove the flowers.

Wash and add the rice .Note – no need to soak the rice .

Ad salt and mix .

Bring to a boil .

Now lower the flame and reduce heat to low .cover and cook on low flame for 15 mins till done .

Check in between .

Once done off the flame and let it sit for few more mins .

Now fluff the rice with fork and keep aside .

MAKING OF BLUE PEA RICE

Butterfly pea flower rice is a treat for eyes and interesting to prepare. Butterfly pea flower is used to infuse it’s natural blue colour for rice. This flower is known as sangu poo in Tamil and Aparajita in hindi.

Butterfly pea flower can be fresh or dried.

I used dry flowers which are easily available online

I followed the recipe of burnt garlic rice .

METHOD

Heat oil in a pan .

Add the garlic and fry till golden .dont burn it .

Add onion = green chilli and fry for few seconds .

Now add thew veges and stir fry for a minute .

Don’t over cook the veges should have the crunch.

Add salt + pepper pwdr and mix well.

Add in the rice and mix well .

Stir fry rice for a minute.

Off the flame .

Garnish with spring onion greens and the fried garlic .

Serve it hot with soya sauce / vinegar.

This rice also goes well with thai gravy .

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Mary Anthony

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