Nasi Kerabu
Blue-hued fragrant rice tossed with crispy shallots, herbs, and zesty lime dressing. A vibrant Malaysian specialty that is naturally vegetarian and bursting with fresh flavor.
- Total time
- 35 min
- Servings
- 2
- Calories
- 385
- Protein
- 6g
Ingredients
- 1.5 cups Long-grain white rice
- 2.5 cups Water
- 1 tablespoon Dried butterfly pea flowers (bunga telang)
- 3 medium Shallots, thinly sliced
- 3 tablespoons Vegetable oil for frying
- 3 tablespoons Fresh lime juice
- 2 tablespoons Fish sauce (substitute soy sauce if vegan)
- ¼ cup Fresh mint leaves, torn by hand
- ¼ cup Fresh cilantro leaves, roughly chopped
- ½ medium Cucumber, cut into thin matchsticks
- 1 whole Red bird's-eye chili, thinly sliced into rings
Instructions
- 1
Rinse the rice under cold running water in a fine-mesh strainer, swishing it with your hand for 30 seconds until the water runs mostly clear, which removes excess starch so the rice will be fluffier.
- 2
Slice each shallot lengthwise in half from root to tip, then lay each half flat and slice crosswise into thin semicircles about the thickness of a coin, aiming for pieces roughly 1/8 inch thick.
- 3
Using a vegetable peeler or sharp knife, peel the cucumber lengthwise into thin ribbons, then cut each ribbon lengthwise into thin matchstick-sized pieces about 1/8 inch wide and 2 inches long.
- 4
Hold the red chili firmly on the cutting board and slice it crosswise into very thin rings about 1/16 inch thick, discarding the stem end, to create small round slices with visible seeds.
- 5
Pour 2.5 cups of water into a medium saucepan and bring it to a boil over high heat, watching until large bubbles rapidly break the surface, about 4 minutes.
- 6
Add 1 tablespoon of dried butterfly pea flowers to the boiling water and stir gently for 10 seconds, then remove from heat and let steep for 2 minutes until the water turns deep blue.
- 7
Strain the blue water through a fine-mesh strainer into a bowl, discarding the pea flowers and keeping the vibrant blue liquid, which will color the rice.
- 8
Return the blue water to the saucepan and bring it back to a boil over high heat, watching for rapid large bubbles, about 3 minutes.
- 9
Add the rinsed rice to the boiling blue water and stir once with a wooden spoon to combine, then reduce the heat to the lowest setting and cover the pot with a tight-fitting lid.
- 10
Let the rice cook undisturbed for 18 minutes, until all the liquid has been absorbed and the rice grains are tender when you bite one gently.
- 11
Meanwhile, heat 3 tablespoons of oil in a small skillet over medium-high heat for about 45 seconds until it shimmers and moves quickly when you tilt the pan.
- 12
Add the sliced shallots to the hot oil and stir constantly with a wooden spoon for 4 minutes, until they turn golden brown and smell deeply fragrant, watching they don't burn.
- 13
Spread the crispy shallots on a paper towel-lined plate to drain excess oil and cool for 1 minute, keeping them separate from the oil which you will use later.
- 14
In a small bowl, whisk together 3 tablespoons of lime juice, 2 tablespoons of fish sauce (or soy sauce for vegan), and 1.5 tablespoons of the warm shallot-infused oil from the skillet.
- 15
Remove the cooked rice from heat and fluff it gently with a fork, breaking up any clumps by lifting and turning the grains so they separate and cool slightly, about 30 seconds.
- 16
Pour the lime-fish sauce dressing over the warm rice and toss gently with two forks or a wooden spoon, lifting and turning the rice for about 1 minute until the dressing is evenly distributed and the rice is lightly coated.
- 17
Add the torn mint leaves and roughly chopped cilantro to the rice and toss gently with two forks for 20 seconds to mix the herbs throughout without crushing them.
- 18
Divide the blue rice between two serving bowls, mounding it gently in the center of each bowl using the back of a spoon.
- 19
Top each bowl with half of the crispy shallots, arranging them in a scattered layer over the surface of the rice.
- 20
Arrange half of the cucumber matchsticks on top of each bowl, piling them gently in one section of the rice.
- 21
Scatter half of the red chili slices over the top of each bowl, distributing them evenly across the surface for color and heat.
- 22
Serve immediately while the rice is still warm, so the flavors meld together and the shallots remain crispy.
Tools you’ll need
- Fine-mesh strainer
- Medium saucepan with tight-fitting lid
- Small skillet (8-inch)
- Vegetable peeler or sharp knife
- Cutting board
- Wooden spoon
- Paper towels
- Small mixing bowl
- Whisk
- Two forks or wooden spoon for tossing
- Two serving bowls
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