Have you ever tried blue rice in Malaysia? They cook regular rice in butterfly pea flower brew, which gives the rice a beautiful blue hue. It’s served in different shades—a homogenous dark or light blue tint, sometimes marbled, or even an almost purplish or indigo shade.
It’s commonly served as nasi kerabu, a traditional dish that comes with various accompaniments. As pictured here, my version came with chicken curry, dried fish, boiled egg, crackers, and bean sprout salad. This was served during a press event in Sunway Lagoon, Malaysia, where I was with fellow travel writers from the Philippines.
Note that blue rice isn’t exclusive to Malaysia. You’ll find this in other Asian countries such as Thailand and India, but prepared in the same manner—using butterfly pea flower brew.
How does blue rice taste, you ask? It’s supposed to be more fragrant and has a distinct flavor from the blue pea. But I’ll be honest with you: The main Malaysian dishes served with my blue rice, such as the spicy chicken curry and salted dried fish overpowered the rice, so I could hardly taste the supposed distinct flavor of the blue rice. It felt like regular rice to me, except that the blue tint gave it a more exotic and eye-pleasing experience.
No hate; I would order this again for both my curry cravings and IG reel needs.
Sedap!