Butterfly Pea Flower Rice

Blue Le Creuset pot full of blue rice


  • 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


  1. 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.
  2. Rinse 2 cups of rice through a mesh sieve to get rid of the starch.
  3. 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.
  4. Bring the rice to a rolling boil on high heat, without the lid.
  5. 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 to overspill.
  6. 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.