Butterfly Blue Pea Coconut Rice with Lemongrass and Cardamom
served with collard wraps and crushed cashews
1 cup jasmine rice, rinsed
1 cup coconut milk
1 1/2 cups water
1 piece lemongrass, smashed and cut into 2-in pieces
1 tsp butterfly blue pea flower
1 tsp sea salt
2 tbsp coconut oil
Heat coconut oil on medium heat, and saute the lemongrass stalks just to open up the fragrance. Add the rice, 1 1/2 cups of water, coconut milk and salt and bring to a boil. Reduce heat, and cover to cook and steam rice for about 12 minutes, stirring as little as possible. (Just check in on it one or two times) When rice starts to get tender stir in the butterfly blue pea flower and cardamom. Taste for extra salt if needed.
Once the rice is cooked. Remove from heat, but leave covered to steam for another 10 minutes before serving.
Serve on its own, or like we did with collard leaves, chopped cashews, and a few flowers for garnish!
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