Blue Peruvian Arroz Tapado (Edit recipe)

For the Rice

1. Place the boiling water and the blue butterfly pea flowers in a cup. Cover to prevent steam from escaping and let it infuse. Allow it to cool.
2. In a pot, add the olive oil and lightly brown the minced garlic. Add the rice and salt to taste, stir well, and incorporate the blue water and regular water.
3. Over high heat and without a lid, wait for it to come to a boil. As soon as this happens, cover the pot, lower the heat to the minimum, and let it cook for exactly 15 minutes.
4. After the time has passed, turn off the heat and do not uncover the pot until it has cooled down.
5. Store the rice in the refrigerator for 24 hours to obtain resistant starch. *See note

For the Filling

1. Heat extra virgin olive oil in a pan and add the onions and salt. Cook until they are golden, and then incorporate the chopped garlic.
2. Add the ají amarillo paste and cook for a few minutes to allow the flavors to meld.
3. Incorporate the ground beef and add smoked paprika, garlic powder, onion powder, and black pepper. Let it cook thoroughly, and shortly before it's done, add the raisins and olives.
4. To serve, place a portion of cooled and reheated rice in a bowl, add a few tablespoons of your filling, and cover with more rice.
5. Carefully turn the bowl onto a plate and serve with a slice of hard-boiled egg and some microgreens.