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Ingredients
- 370 g uncooked white rice (about 2 cups)
- 500 ml water (about 2 cups), plus more if needed for your rice
- 10–15 fresh blue ternate or butterfly pea flowers (for infusion, strained out)
Special Equipment
- Rice Cooker
How to Make It
- Rinse the butterfly pea flowers gently under clean water.
- Place the flowers and 500 ml water in a small pot.
- Cover and bring to a boil, allowing the flowers to release their blue color.
- Meanwhile, rinse the rice and drain well.
- Place the washed rice in the rice cooker’s inner pot.
- Pour the blue flower water through a fine-mesh strainer directly over the rice. Discard the strained flowers.
- Stir gently to distribute the color. Adjust the liquid to suit your rice variety and rice cooker.
- Close the lid and cook using the regular white-rice setting.
- Once cooking finishes, leave the rice covered on the warm setting for 10 minutes.
- Fluff gently with a rice paddle and serve.
- The recipe uses equal volumes of uncooked rice and water. Adjust the water if your usual rice requires a different ratio.
- Use closer to 10 flowers for a lighter blue or 15 flowers for a deeper color.
- Keep the pot covered while bringing the flower water to a boil to limit evaporation.
- Drain the washed rice well so excess rinsing water does not make it too soft.
- Let the cooked rice rest before fluffing so the moisture settles evenly.
- Serve with grilled meat, fried fish, adobo, or your favorite vegetable dishes.
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