Butterfly Pea Flower Coconut Rice Bowl

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (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 rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 20 min Serves 4 Asian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Fluff cooked rice with a fork, divide into bowls, and top with 1/2 cup diced mango and toasted cashews.

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