Kelantan-Style Nasi Kerabu with Blue Butterfly Pea Rice

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 drafted and published.

A vibrant Malaysian blue rice dish served with fresh herbs, salted egg, and spiced fish crackers, inspired by Kelantan’s traditional flavors. This Asian-inspired rice and grain recipe, ready in about 50 minutes, pairs uncooked jasmine rice, butterfly pea flowers (dried), coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 30 min Serves 4 Asian cuisine 450 cal/serving

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Ingredients

2 cups uncooked jasmine rice
1 cup butterfly pea flowers (dried)
1/2 cup coconut milk
1 tsp salt
1/2 cup fresh long beans, sliced
1/2 cup bean sprouts
1/2 cup fresh Thai basil leaves
1/2 cup fresh mint leaves
1/2 cup cucumber, julienned
2 salted duck eggs, quartered
1 cup keropok ikan (fish crackers)
1/4 cup spicy sambal
4 lime wedges

The rice cooker we’d use for this → Best Rice Cookers for 2026: Fuzzy Logic, Induction & Basic Picks for Perfect Grains

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Instructions

Step 1: Rinse 2 cups uncooked jasmine rice under cold water until clear, then soak 1 cup dried butterfly pea flowers in 2 cups hot water for 15 minutes to extract the blue color.
Step 2: Drain the rice and cook it with 1/2 cup coconut milk, 1 tsp salt, and 2 cups of the butterfly pea flower water in a rice cooker or on the stove until fluffy and vibrant blue.
Step 3: While the rice cooks, prepare the sides: slice 1/2 cup long beans, rinse 1/2 cup bean sprouts, and wash 1/2 cup each of Thai basil and mint leaves. Julienne 1/2 cup cucumber.
Step 4: To serve, plate a scoop of the blue rice and arrange the fresh herbs, vegetables, 2 quartered salted duck eggs, and 1 cup crispy fish crackers around it. Add 1/4 cup spicy sambal on the side and garnish with 4 lime wedges for squeezing.
Step 5: Encourage diners to mix the rice with the herbs, sambal, and fresh lime juice for a balanced, tangy, and aromatic meal.