Nasi Kerabu Recipe (Herb Rice with Blue Pea Flower)

Rice: The base of the dish, providing a neutral canvas for the vibrant colors and flavors.

Butterfly pea flowers: These flowers are boiled to create a natural blue dye for the rice.

Coconut milk: Adds a creamy texture and rich flavor to the rice.

Salt: Enhances the overall flavor of the dish.

Mint: Fresh herb that adds a refreshing taste.

Basil: Adds a sweet and slightly peppery flavor.

Cilantro: Provides a fresh, citrusy flavor.

Cucumber: Adds a crisp texture and refreshing taste.

Bean sprouts: Adds a crunchy texture and mild flavor.

To enhance the flavor and aroma of your rice, consider toasting it lightly in a dry pan before cooking. This step will give the rice a nutty undertone that complements the coconut milk and herbs. Additionally, when boiling the butterfly pea flowers, ensure you simmer them gently to extract the maximum color without losing the delicate floral notes.

• rice - Substitute with quinoa: Quinoa is a nutritious grain that can absorb flavors well, making it a good alternative to rice.

• butterfly pea flowers - Substitute with red cabbage: Red cabbage can be boiled to release a similar blue color, though the flavor will be slightly different.

• coconut milk - Substitute with almond milk: Almond milk provides a creamy texture and mild flavor, though it lacks the richness of coconut milk.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• mint - Substitute with parsley: Parsley offers a fresh, slightly peppery taste that can complement the other herbs.

• basil - Substitute with oregano: Oregano has a robust flavor that can stand in for basil in many dishes.

• cilantro - Substitute with flat-leaf parsley: Flat-leaf parsley has a similar texture and can provide a fresh, slightly bitter taste.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, making it a good alternative to cucumber.

• bean sprouts - Substitute with snow peas: Snow peas offer a similar crunch and fresh taste, though they are slightly sweeter.

• Allow the rice to cool completely before storing. This prevents condensation, which can make the rice soggy.
• Transfer the cooled rice into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
• Store the herbs and vegetables separately in airtight containers or resealable bags. This keeps them crisp and fresh.
• For short-term storage, place the containers in the refrigerator. The rice will stay fresh for up to 3-4 days.
• For longer storage, portion the rice into freezer-safe bags or containers. Flatten the bags to remove as much air as possible before sealing.
• Label the containers with the date to keep track of freshness.
• When ready to eat, reheat the rice in the microwave or on the stovetop. Add a splash of coconut milk or water to prevent it from drying out.
• Reheat the herbs and vegetables separately to maintain their texture and flavor.
• Avoid reheating the rice multiple times, as this can affect its quality and safety.

• Stovetop Method:

  1. Place the leftover nasi kerabu in a non-stick pan.
  2. Add a splash of coconut milk or water to prevent it from drying out.
  3. Cover the pan with a lid and heat on low, stirring occasionally until the rice is heated through.
  4. Serve with fresh herbs and vegetables to refresh the dish.

• Microwave Method:

  1. Transfer the nasi kerabu to a microwave-safe dish.
  2. Sprinkle a bit of water or coconut milk over the rice to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Let it sit for a minute before serving with fresh herbs and vegetables.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the nasi kerabu evenly in an oven-safe dish.
  3. Add a few tablespoons of coconut milk or water to keep the rice moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until the rice is heated through.
  6. Serve with fresh herbs and vegetables to enhance the flavors.

• Steaming Method:

  1. Place the nasi kerabu in a heatproof bowl.
  2. Set up a steamer and bring the water to a boil.
  3. Place the bowl in the steamer and cover with a lid.
  4. Steam for about 5-10 minutes, or until the rice is thoroughly heated.
  5. Serve with fresh herbs and vegetables for a vibrant touch.

• Rice cooker: Used to cook the rice evenly with the blue water, coconut milk, and salt.

• Strainer: Used to strain the butterfly pea flowers from the blue water.

• Saucepan: Used to boil the butterfly pea flowers in water.

• Measuring cups: Used to measure the rice, coconut milk, and water accurately.

• Measuring spoons: Used to measure the salt precisely.

• Mixing bowl: Used to hold and mix the fresh herbs and vegetables.

• Knife: Used to chop the fresh herbs and slice the vegetables.

• Cutting board: Used as a surface to chop and slice the herbs and vegetables.

• Fork: Used to fluff the cooked rice.

• Serving platter: Used to present the rice with fresh herbs and vegetables on the side.

Prep ingredients ahead: Chop fresh herbs and slice vegetables the night before to save time.

Use a rice cooker: Let the rice cooker handle the cooking while you prep other ingredients.

Batch cook: Make a larger batch of blue water and coconut milk mixture to use for multiple meals.

Quick rinse: Rinse the rice in a colander to speed up the process.

Pre-boil flowers: Boil and strain the butterfly pea flowers in advance and store the blue water in the fridge.