Butterfly Blue Pea Nasi Lemak - Malaysia

Reconstructed classic method — quantities are standard proportions, not from the source. The source page provides only the finished-dish photo and title (credit: nomadette.com), with no ingredient list or method.

1. Steep the dried butterfly pea flowers in the hot water for about 10 minutes until the water turns deep blue, then strain out the flowers.
2. Add the rinsed jasmine rice, blue water, coconut milk, knotted pandan leaves, sliced ginger and salt to the rice cooker pot. Stir gently.
3. Close the lid and cook on the white rice setting until done.
4. When cooked, fluff the rice; the grains will be tinged blue. Remove the pandan leaves.
5. Serve the nasi lemak with sambal, fried chicken, a fried egg, roasted peanuts, fried anchovies and sliced cucumber.