Nasi Kerabu

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 18

Divide the blue rice between two serving bowls, mounding it gently in the center of each bowl using the back of a spoon.

Step 19

Top each bowl with half of the crispy shallots, arranging them in a scattered layer over the surface of the rice.

Step 20

Arrange half of the cucumber matchsticks on top of each bowl, piling them gently in one section of the rice.

Step 21

Scatter half of the red chili slices over the top of each bowl, distributing them evenly across the surface for color and heat.

Step 22

Serve immediately while the rice is still warm, so the flavors meld together and the shallots remain crispy.