2 Cups of Rice (preferably jasmine, short grain rice works too)
1 Cup of Coconut Milk
1/2 Cup of Butterfly Pea Flower Dye (steeped and strained)
1 Cup of Water
Dash of Salt
1 Bunch of Pandan Leaves
In a cup or bowl, steep 2 tbsp of flowers in 1/2 cup of close to
boiling water. Let it sit for five minutes or longer if you have
time. Once the color turns into a deep blue, strain the flowers
out and set aside.
Rinse 2 cups of rice through a mesh sieve to get rid of the starch.
Transfer the rice into a pot along with 1 cup of coconut milk,
1 cup of water, and the 1/2 cup of blue dye.
Add a dash of salt and give it a quick stir. Place pandan leaves
on top of the rice.
Bring the rice to a rolling boil on high heat, without the lid.
Then, turn the heat down to the lowest setting and cover the pot
with a lid taking care to monitor and lift the lid if it tries
Once the boiling subsides, leave the lid and let the rice continue
cooking for 20-25 minutes.
Butterfly pea flowers can be found on Amazon.
Pandan leaves are very fragrant and usually found in the frozen
section of the Asian supermarket.