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Nasi Kerabu (Malaysian Butterfly Pea Rice)

Recipe by Connie Veneracion
Nasi kerabu is traditionally served with fried (or grilled) meat, chicken or fish, and assortment of herbs and vegetables, and crackers.
The recipe below has instructions for cooking the blue marbled rice only. For a homogenous blue nasi kerabu, stir the butterfly pea flower brew into the rice before switching on the rice cooker. What to serve the rice with is up to you.
Prep Time 5 mins
Cook Time 15 mins
Soaking time 30 mins
Course Side Dish
Cuisine Malaysian
Servings 6 people
Nasi Kerabu (Malaysian Butterfly Pea Rice) With Omelette



  • Rinse the jasmine rice several times until the water is no longer cloudy.
  • Drain the rinsed rice and place in the rice cooker and pour in 4 ½ cups of water. Leave to soak for 30 minutes.
  • Stir the salt into the rice.
  • Add the lemongrass and kaffir lime leaves to the rice, and switch on the rice cooker.
  • Place the butterfly pea flowers in a cup and pour in half a cup of hot water. Leave to steep.
  • When the rice is done, uncover the cooker and rake through the grains with a fork to fluff up the rice.
  • Strain the butterfly pea flower brew and drizzle over the cooked rice. Stir lightly.
  • Replace the rice cooker lid and leave the rice to continue cooking in the residual heat (no, don't turn on the rice cooker again) for another five minutes.
Keyword Butterfly Pea Flower, Rice