Butterfly Pea Flower Coconut Rice Bowl
A vibrant blue rice dish simmered with butterfly pea flowers, served with sweet mango and toasted cashews for a tropical finish. This asian-inspired vegetarian (gluten-free) ready in about 35 minutes pairs dried butterfly pea flowers, coconut milk, jasmine rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 tbsp dried butterfly pea flowers
- 1 cup coconut milk
- 1 cup jasmine rice
- 1/2 cup mango
- 1/4 cup cashews
- 1/2 tsp salt
- 2 cups water
Instructions
- Step 1: In a small bowl, steep 1 tbsp dried butterfly pea flowers in 1/2 cup warm water for 10 minutes to create a deep blue liquid.
- Step 2: In a medium pot, combine 1 cup jasmine rice, 2 cups water, 1/2 tsp salt, and the blue butterfly pea liquid. Bring to a rolling boil over medium-high heat, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
- Step 3: While rice cooks, toast 1/4 cup cashews in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant.
- Step 4: Fluff cooked rice with a fork, divide into bowls, and top with 1/2 cup diced mango and toasted cashews.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Butterfly Pea Flower Coconut Rice Bowl take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Butterfly Pea Flower Coconut Rice Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried butterfly pea flowers from drying out.
Can I substitute ingredients in Butterfly Pea Flower Coconut Rice Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Butterfly Pea Flower Coconut Rice Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Butterfly Pea Flower Coconut Rice Bowl gluten-free?
Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
