Boiled rice has been a key source of carbohydrates in the diet of the people of Malacca and Malay Archipelago since ancient times, and is an essential component of many local dishes.

[4][7] Nasi kerabu is a traditional dish of the northeastern coast of West Malaysia, primarily in the states of Kelantan and Terrenganu, from where it spreads to the other regions of the country by the beginning of the 21st century, as well as to neighbouring Singapore.

Due to the latter circumstance, nasi kerabu is often perceived in this area not only as the most important culinary speciality, but also as one of the informal symbols of ethnic identity and connection with Malaysia.

This point is reflected, in particular, in the book of Malaysian journalist, publicist and documentary filmmaker Zan Azlee [ms], Operation Nasi Kerabu: Finding Patani in an Islamic Insurgency.

[8] In water intended for boiling rice, several flowers of Clitoria ternatea, fresh or dried, are soaked for several minutes, as a result of which it acquires a very intense blue color with a hint of indigo.

In addition, a certain set of spices is added to the water, which usually consists of finely chopped stems of lemon grass, leaves of Kaffir lime and a pandan plant, often - syzygium multiflora, ginger, and also palm sugar.

[6][8][13] Along with these products, or instead of rice, this dish often uses such Malaysian cuisine specialties such as solok lada - fried capsicum stuffed with grated flesh of a young coconut - and telur masin - duck or much more rarely, a chicken egg, aged in a special brine with spices.

In West Malaysia, this dish is very popular in both home and street cuisine: it is prepared both in modern style restaurants and in many traditional taverns.