24 Delicious Purple Rice Recipes for Healthy Eating

Hey there, food lovers! If you’re on the hunt for something both nutritious and visually stunning, you’ve hit the jackpot. Purple rice isn’t just a feast for the eyes; it’s packed with antioxidants and a nutty flavor that can elevate any meal. From cozy bowls to vibrant salads, we’ve rounded up 24 mouthwatering recipes that’ll make healthy eating anything but boring. Ready to add a pop of color to your plate? Let’s dive in!

Purple Rice Pudding with Coconut Milk

This luscious Purple Rice Pudding with Coconut Milk is a vibrant twist on the classic dessert, offering a visually stunning and richly flavored treat that’s as nourishing as it is delightful.

Ingredients

• Purple rice – 1 cup
• Coconut milk – 2 cups
• Sugar – ½ cup
• Water – 2 cups
• Salt – ¼ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: For a creamier texture, stir more frequently during the last 15 minutes of cooking.
4. After 45 minutes, check the rice for tenderness. If it’s not fully cooked, add a little more water and continue simmering for an additional 10 minutes.
5. Stir in the coconut milk and sugar, cooking on low heat for another 10 minutes until the pudding thickens. Tip: Adjust the sweetness by adding more sugar if desired, but do so gradually to avoid over-sweetening.
6. Remove from heat and let the pudding sit covered for 5 minutes to allow the flavors to meld. Tip: For an extra layer of flavor, toast some coconut flakes to sprinkle on top before serving.

Serve this exquisite pudding warm or chilled, garnished with fresh mango slices or a drizzle of honey for an added touch of elegance. The creamy coconut milk beautifully complements the nutty purple rice, creating a dessert that’s as pleasing to the palate as it is to the eye.

Savory Purple Rice and Mushroom Stir-Fry

Yielded by the earth’s bounty, this Savory Purple Rice and Mushroom Stir-Fry marries the nutty depth of heirloom grains with the umami richness of fungi, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• Purple rice – 1 cup
• Water – 2 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Mushrooms – 2 cups, sliced
• Soy sauce – 1 tbsp
• Sesame oil – 1 tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the water is absorbed and the rice is tender. Tip: Resist the urge to stir the rice while it cooks to prevent it from becoming sticky.
4. Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds, or until fragrant.
5. Add the sliced mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they are golden brown and have released their moisture. Tip: Don’t overcrowd the skillet to ensure the mushrooms brown properly.
6. Stir in the cooked purple rice, soy sauce, and sesame oil. Cook for an additional 2-3 minutes, stirring constantly, until everything is well combined and heated through. Tip: For an extra layer of flavor, finish with a drizzle of sesame oil before serving.

Zesty and vibrant, this dish offers a delightful contrast of textures, from the chewy rice to the tender mushrooms. Serve it topped with a sprinkle of green onions or alongside a crisp, refreshing cucumber salad for a complete meal.

Purple Rice Salad with Avocado and Lime Dressing

Perfectly balanced and visually stunning, this Purple Rice Salad with Avocado and Lime Dressing is a testament to the beauty of simple ingredients coming together in harmony. Packed with vibrant colors and fresh flavors, it’s an ideal dish for those seeking a nutritious yet elegant meal option.

Ingredients

• Purple rice – 1 cup
• Water – 2 cups
• Avocado – 1, diced
• Lime – 1, juiced
• Olive oil – 2 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes. Tip: Avoid lifting the lid during cooking to ensure even heat distribution.
3. Once cooked, remove the rice from heat and let it sit, covered, for 5 minutes to steam. Then, fluff with a fork and allow to cool to room temperature.
4. In a small bowl, whisk together the lime juice, olive oil, and salt until emulsified. Tip: For a smoother dressing, use a blender or food processor.
5. In a large mixing bowl, gently combine the cooled rice, diced avocado, and lime dressing. Tip: Add the avocado last to prevent it from becoming mushy.

Bright and refreshing, this salad boasts a delightful contrast between the chewy purple rice and the creamy avocado, all brought together by the zesty lime dressing. Serve it as a standalone dish or alongside grilled fish for a complete meal that’s as pleasing to the palate as it is to the eye.

Sweet Purple Rice with Mango and Coconut

Unveiling a dish that marries the exotic allure of purple rice with the tropical sweetness of mango and the creamy richness of coconut, this recipe is a celebration of textures and flavors. Perfect for those seeking a dessert that’s as visually stunning as it is delicious, it promises a delightful end to any meal.

Ingredients

• Purple rice – 1 cup
• Coconut milk – 1 can (13.5 oz)
• Water – 2 cups
• Sugar – ½ cup
• Salt – ¼ tsp
• Ripe mango – 1, sliced
• Toasted sesame seeds – 1 tbsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear, to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, sugar, and salt. Bring to a boil over medium-high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: For a creamier texture, stir more frequently during the last 10 minutes of cooking.
4. After 45 minutes, remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to absorb any remaining liquid.
5. While the rice rests, peel and slice the mango into thin pieces. Tip: Choose a mango that’s slightly soft to the touch for the sweetest flavor.
6. Fluff the rice with a fork, then divide it among serving bowls. Top with sliced mango and a sprinkle of toasted sesame seeds. Tip: Toasting the sesame seeds in a dry pan over medium heat for 2-3 minutes enhances their nutty flavor.

Rich in both color and taste, this sweet purple rice dish offers a chewy texture contrasted by the softness of mango and the crunch of sesame seeds. Serve it chilled for a refreshing summer dessert or warm as a comforting winter treat, garnished with extra coconut milk for added indulgence.

Purple Rice and Black Bean Burritos

Combining the vibrant hues of purple rice with the hearty richness of black beans, these burritos offer a feast for the senses and a nutritious twist on a classic favorite.

Ingredients

• Purple rice – 1 cup
• Black beans – 1 can (15 oz), drained and rinsed
• Flour tortillas – 4 large
• Avocado – 1, sliced
• Lime – 1, juiced
• Cilantro – ¼ cup, chopped
• Salt – ½ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear.
2. Cook the purple rice according to package instructions, typically combining 1 cup rice with 2 cups water, bringing to a boil, then simmering covered for 20 minutes. Tip: Let the rice sit covered for 5 minutes after cooking to steam and become fluffy.
3. While the rice cooks, warm the black beans in a small saucepan over medium heat for 5 minutes, stirring occasionally. Tip: Adding a splash of water can prevent the beans from drying out.
4. Warm the flour tortillas in a dry skillet over medium heat for 30 seconds on each side. Tip: Covering the tortillas with a damp paper towel before heating keeps them pliable.
5. Assemble the burritos by dividing the cooked rice, warmed black beans, avocado slices, and chopped cilantro evenly among the tortillas. Drizzle with lime juice and sprinkle with salt.
6. Fold the sides of each tortilla inward, then roll from the bottom up to enclose the filling.

Rich in texture and flavor, these burritos boast a delightful contrast between the earthy beans and the subtly sweet rice. Serve them with a side of salsa or a dollop of sour cream for an extra layer of indulgence.

Herbed Purple Rice Pilaf

Captivating in both hue and flavor, this Herbed Purple Rice Pilaf transforms a simple grain into a stunning centerpiece, with aromatic herbs lending a fresh, sophisticated edge to every forkful.

Ingredients

• Purple rice – 1 cup
• Vegetable broth – 2 cups
• Butter – 2 tbsp
• Garlic – 2 cloves, minced
• Fresh thyme – 1 tbsp, chopped
• Fresh rosemary – 1 tbsp, chopped
• Salt – ½ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, melt the butter over medium heat, then add the minced garlic, sautéing for 1 minute until fragrant.
3. Add the rinsed rice to the saucepan, stirring to coat the grains with the butter and garlic mixture, toasting for 2 minutes.
4. Pour in the vegetable broth, then add the chopped thyme, rosemary, and salt, stirring to combine.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 45 minutes, or until the liquid is absorbed and the rice is tender.
6. Remove the saucepan from the heat and let it sit, covered, for 5 minutes to allow the rice to steam further.
7. Fluff the rice with a fork before serving to separate the grains and release the aromatic herbs.

Silky yet slightly chewy, the rice boasts a nutty depth complemented by the earthy herbs. Serve it alongside roasted vegetables or as a bed for grilled fish to elevate a simple meal into something extraordinary.

Purple Rice Sushi Rolls with Fresh Vegetables

Elevate your sushi game with these visually stunning Purple Rice Sushi Rolls, a vibrant twist on the classic that’s as nutritious as it is Instagram-worthy. Encased in a delicate nori sheet, the jewel-toned rice pairs beautifully with crisp, fresh vegetables for a bite that’s both satisfying and light.

Ingredients

• Purple rice – 1 cup
• Water – 2 cups
• Rice vinegar – 2 tbsp
• Sugar – 1 tbsp
• Salt – ½ tsp
• Nori sheets – 4
• Cucumber – 1, julienned
• Avocado – 1, sliced
• Carrot – 1, julienned

Instructions

1. Rinse the purple rice under cold water until the water runs clear, then drain.
2. In a medium saucepan, combine the rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 45 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
3. While the rice cooks, mix rice vinegar, sugar, and salt in a small bowl until dissolved. Set aside.
4. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture with a rice paddle. Tip: Fanning the rice while mixing helps it cool faster and achieve the perfect sticky texture.
5. Lay a nori sheet on a bamboo mat. Spread a thin layer of rice over the nori, leaving a 1-inch border at the top.
6. Arrange cucumber, avocado, and carrot strips horizontally across the rice.
7. Roll the sushi tightly using the bamboo mat, pressing gently as you go. Tip: Wetting the nori border with a bit of water helps seal the roll.
8. Repeat with the remaining ingredients, then slice each roll into 8 pieces with a sharp, wet knife.

Beautifully presented, these sushi rolls offer a delightful contrast of textures—from the creamy avocado to the crunchy vegetables—all wrapped in the subtle tang of seasoned purple rice. Serve with a side of soy sauce or wasabi for an extra kick, or arrange on a platter for a show-stopping appetizer.

Purple Rice and Chicken Curry

Kaleidoscopic in color and rich in flavor, this Purple Rice and Chicken Curry is a feast for the senses, blending the earthy tones of purple rice with the aromatic spices of a perfectly balanced curry. It’s a dish that promises to transport your dining table to the vibrant streets of Southeast Asia, offering a comforting yet exotic meal that’s as nutritious as it is delicious.

Ingredients

• Purple rice – 1 cup
• Chicken thighs – 1 lb, boneless, skinless
• Coconut milk – 1 can (13.5 oz)
• Curry powder – 2 tbsp
• Garlic – 3 cloves, minced
• Ginger – 1 tbsp, grated
• Chicken broth – 2 cups
• Salt – 1 tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear, then soak it in water for 30 minutes to reduce cooking time and enhance texture.
2. In a large pot, heat 1 tbsp of oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1 minute until fragrant.
3. Add the chicken thighs to the pot, browning them on all sides for about 5 minutes to lock in juices.
4. Stir in the curry powder, coating the chicken evenly, then pour in the coconut milk and chicken broth, bringing the mixture to a gentle boil.
5. Drain the soaked rice and add it to the pot, along with the salt. Reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and has absorbed most of the liquid.
6. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld together beautifully.

Noteworthy for its velvety texture and harmonious blend of spices, this dish pairs wonderfully with a crisp cucumber salad or a dollop of yogurt to balance the richness. The purple rice, with its nutty undertones, adds a visually stunning and wholesome element to the meal, making it a memorable centerpiece for any gathering.

Purple Rice Porridge with Berries and Nuts

Whisking together the vibrant hues of purple rice with the tartness of fresh berries and the crunch of nuts, this porridge is a symphony of textures and flavors that promises to delight the senses.

Ingredients

• Purple rice – 1 cup
• Water – 4 cups
• Mixed berries – 1 cup
• Mixed nuts – ½ cup
• Honey – 2 tbsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed purple rice and water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
4. While the rice is cooking, toast the mixed nuts in a dry skillet over medium heat for 3-5 minutes, or until fragrant. Set aside to cool.
5. After the rice has cooked for 45 minutes, remove the lid and stir in the mixed berries. Cook for an additional 5 minutes, allowing the berries to soften slightly.
6. Remove the porridge from the heat and stir in the honey, adjusting the sweetness to your preference.
7. Serve the porridge warm, topped with the toasted nuts for added texture.

Yielded a creamy yet textured porridge, the natural sweetness of the berries and honey complements the nutty undertones of the purple rice. For an extra touch of elegance, garnish with edible flowers or a drizzle of coconut milk before serving.

Spicy Purple Rice with Shrimp and Peppers

Our culinary journey today takes us to a vibrant dish that marries the earthy tones of purple rice with the fiery kick of spices, succulent shrimp, and crisp peppers. A symphony of flavors and colors, this dish is as pleasing to the palate as it is to the eye.

Ingredients

• Purple rice – 1 cup
• Shrimp – 1 lb, peeled and deveined
• Red bell pepper – 1, sliced
• Green bell pepper – 1, sliced
• Garlic – 2 cloves, minced
• Olive oil – 2 tbsp
• Red pepper flakes – 1 tsp
• Salt – ½ tsp
• Water – 2 cups

Instructions

1. Rinse the purple rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 20 minutes. Tip: Avoid stirring the rice to prevent it from becoming mushy.
3. While the rice cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
4. Add the shrimp to the skillet, seasoning with salt and red pepper flakes. Cook for 2 minutes on each side until pink and opaque. Tip: Do not overcrowd the skillet to ensure even cooking.
5. Remove the shrimp from the skillet and set aside. In the same skillet, add the sliced bell peppers. Sauté for 3-4 minutes until slightly softened but still crisp.
6. Fluff the cooked rice with a fork and gently fold in the shrimp and peppers. Tip: For an extra kick, sprinkle additional red pepper flakes before serving.

Velvety and rich, the purple rice offers a nutty contrast to the spicy, tender shrimp and the sweet crunch of the peppers. Serve this dish in a hollowed-out bell pepper for an eye-catching presentation that’s sure to impress.

Purple Rice and Lentil Soup

Brimming with vibrant hues and nourishing ingredients, this Purple Rice and Lentil Soup is a testament to the beauty of simple, wholesome cooking. Its rich, earthy flavors and velvety texture make it a comforting choice for any season.

Ingredients

• Purple rice – 1 cup
• Green lentils – 1 cup
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 2 cloves, minced
• Salt – 1 tsp

Instructions

1. Rinse the purple rice and green lentils under cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
3. Add the rinsed rice and lentils to the pot, stirring to coat them in the oil and garlic.
4. Pour in the vegetable broth and bring the mixture to a boil. Tip: For a deeper flavor, consider toasting the rice and lentils before adding the broth.
5. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the rice and lentils are tender. Tip: Stir occasionally to prevent sticking.
6. Season with salt, then remove from heat. Let the soup sit covered for 10 minutes to thicken. Tip: For a creamier texture, blend half of the soup before serving.

Ample in both flavor and nutrition, this soup boasts a delightful contrast between the tender grains and the hearty lentils. Serve it with a drizzle of olive oil and a sprinkle of fresh herbs for an extra touch of elegance.

Purple Rice Stuffed Bell Peppers

Radiant hues and wholesome flavors come together in this exquisite dish, where vibrant purple rice meets the sweet embrace of bell peppers, creating a visually stunning and nutritious meal that’s as delightful to the palate as it is to the eye.

Ingredients

• Purple rice – 1 cup
• Bell peppers – 4 large
• Olive oil – 2 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Vegetable broth – 2 cups

Instructions

1. Preheat the oven to 375°F.
2. Rinse the purple rice under cold water until the water runs clear, then drain well. Tip: This removes excess starch for fluffier rice.
3. In a medium saucepan, bring the vegetable broth to a boil over high heat.
4. Add the rinsed purple rice to the boiling broth, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
5. While the rice cooks, cut the tops off the bell peppers and remove the seeds and membranes.
6. Brush the outside of the bell peppers with olive oil and sprinkle the inside with salt and black pepper.
7. Once the rice is cooked, fluff it with a fork and carefully stuff each bell pepper with the rice, packing it lightly.
8. Place the stuffed bell peppers in a baking dish and cover with aluminum foil.
9. Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 10 minutes, or until the peppers are tender. Tip: For a charred flavor, broil the peppers for the last 2-3 minutes of cooking.

Meticulously crafted, these purple rice stuffed bell peppers offer a symphony of textures, from the tender bite of the peppers to the slightly chewy, nutty rice. Serve them atop a bed of greens for a colorful lunch or alongside grilled chicken for a heartier dinner.

Purple Rice and Tofu Scramble

Vibrant and nourishing, this dish combines the earthy tones of purple rice with the delicate, protein-rich texture of tofu, creating a visually stunning and satisfying meal. Perfect for a wholesome breakfast or a light dinner, it’s a testament to the beauty of simple ingredients coming together in harmony.

Ingredients

• Purple rice – 1 cup
• Firm tofu – 14 oz
• Olive oil – 2 tbsp
• Turmeric – 1 tsp
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear, then cook according to package instructions, typically about 25 minutes, until tender.
2. While the rice cooks, press the tofu for 15 minutes to remove excess water, then crumble into bite-sized pieces.
3. Heat olive oil in a large skillet over medium heat. Add the crumbled tofu, turmeric, salt, and black pepper, stirring gently to coat the tofu evenly with the spices.
4. Cook the tofu scramble for 5-7 minutes, stirring occasionally, until it’s lightly golden and slightly crispy on the edges.
5. Once the rice is cooked, fluff it with a fork and divide it between plates. Top with the tofu scramble, serving immediately for the best texture.

Pleasingly textured with the slight chewiness of purple rice against the soft, spiced tofu, this dish offers a comforting yet exotic flavor profile. For an extra touch of elegance, garnish with thinly sliced green onions or a sprinkle of sesame seeds before serving.

Purple Rice Pancakes with Maple Syrup

Harvesting the subtle elegance of traditional cuisine, these Purple Rice Pancakes with Maple Syrup offer a modern twist on breakfast classics, blending vibrant hues with comforting flavors for a truly unforgettable morning treat.

Ingredients

• Purple rice flour – 1 cup
• Egg – 1
• Milk – 1 cup
• Maple syrup – 2 tbsp
• Baking powder – 1 tsp
• Salt – ½ tsp

Instructions

1. In a large mixing bowl, whisk together the purple rice flour, baking powder, and salt until well combined.
2. Add the egg and milk to the dry ingredients, stirring gently to form a smooth batter. Let the batter rest for 10 minutes to allow the flour to fully hydrate, resulting in fluffier pancakes.
3. Heat a non-stick skillet over medium heat (350°F) and lightly grease with butter or cooking spray.
4. Pour ¼ cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges look set, about 2-3 minutes.
5. Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
6. Serve the pancakes warm, drizzled with maple syrup. For an extra touch of elegance, garnish with edible flowers or a sprinkle of powdered sugar.

Perfectly balancing the earthy tones of purple rice with the sweet richness of maple syrup, these pancakes boast a delightful texture that’s both tender and slightly chewy. Present them stacked high with a side of fresh berries for a visually stunning and deliciously satisfying breakfast.

Purple Rice and Beef Stir-Fry

Elevate your weeknight dinner with this vibrant Purple Rice and Beef Stir-Fry, a dish that marries the earthy tones of purple rice with the rich, savory flavors of beef, creating a visually stunning and deliciously satisfying meal.

Ingredients

• Purple rice – 1 cup
• Beef sirloin – 1 lb, thinly sliced
• Soy sauce – 2 tbsp
• Garlic – 2 cloves, minced
• Vegetable oil – 1 tbsp
• Green onions – 2, sliced

Instructions

1. Rinse the purple rice under cold water until the water runs clear, then cook according to package instructions. Tip: For extra flavor, cook the rice in beef broth instead of water.
2. While the rice cooks, heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the minced garlic to the skillet, sautéing for 30 seconds until fragrant but not browned.
4. Increase the heat to high and add the sliced beef, stirring frequently to ensure even cooking, about 3-4 minutes until the beef is just cooked through.
5. Reduce the heat to medium and stir in the soy sauce, coating the beef evenly, then remove from heat. Tip: Letting the beef rest for a minute after cooking ensures it stays juicy.
6. Fluff the cooked purple rice with a fork and divide among plates, topping with the beef mixture and garnishing with sliced green onions. Tip: For an extra crunch, sprinkle with toasted sesame seeds before serving.

Yielded by the harmonious blend of textures and flavors, this dish offers a tender beef contrast against the slightly chewy purple rice, with the soy sauce adding a depth of umami. Consider serving it alongside a crisp cucumber salad to balance the richness.

Purple Rice Dessert with Sweetened Condensed Milk

Savory and visually stunning, this Purple Rice Dessert with Sweetened Condensed Milk is a delightful twist on traditional rice pudding, offering a vibrant hue and creamy texture that’s as pleasing to the palate as it is to the eye.

Ingredients

• Purple rice – 1 cup
• Water – 2 cups
• Sweetened condensed milk – ½ cup
• Salt – ¼ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed purple rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking. Tip: For a creamier texture, stir more frequently during the last 10 minutes of cooking.
4. Remove the saucepan from the heat and let it sit, covered, for 10 minutes to allow the rice to absorb any remaining water.
5. Stir in the sweetened condensed milk until fully incorporated. Tip: Adjust the amount of condensed milk based on your desired sweetness level.
6. Serve warm or chilled. Tip: For an extra touch of elegance, garnish with fresh berries or a drizzle of additional condensed milk before serving.

Perfectly balanced between sweet and savory, this dessert boasts a chewy texture from the purple rice, complemented by the rich, creamy sweetness of condensed milk. Enjoy it as a comforting end to any meal or as a unique addition to your brunch spread.

Purple Rice and Vegetable Paella

Amidst the vibrant tapestry of global cuisine, this dish stands out with its striking hues and harmonious blend of flavors, offering a modern twist on a classic that’s as visually stunning as it is delicious.

Ingredients

• Purple rice – 2 cups
• Vegetable broth – 4 cups
• Olive oil – 2 tbsp
• Garlic – 3 cloves, minced
• Red bell pepper – 1, sliced
• Zucchini – 1, diced
• Smoked paprika – 1 tsp
• Saffron threads – 1 pinch
• Salt – ½ tsp

Instructions

1. Heat olive oil in a large paella pan over medium heat until shimmering, about 2 minutes.
2. Add minced garlic and sauté until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in sliced red bell pepper and diced zucchini, cooking until vegetables soften, about 5 minutes.
4. Mix in purple rice, ensuring each grain is coated with oil, toasting lightly for 2 minutes.
5. Pour in vegetable broth, then add smoked paprika, saffron threads, and salt, stirring to combine.
6. Bring the mixture to a boil, then reduce heat to low, simmering uncovered for 25 minutes. Tip: Resist stirring to achieve the perfect socarrat (crispy bottom layer).
7. Remove from heat and let stand covered for 5 minutes to allow flavors to meld. Tip: Covering the pan helps the rice absorb any remaining liquid evenly.
8. Fluff the rice gently with a fork before serving. Tip: For an extra touch of elegance, garnish with lemon wedges and fresh parsley.

Exquisite in its simplicity, this paella boasts a tender yet slightly chewy texture, with the smokiness of paprika and the earthy notes of saffron elevating the natural sweetness of the vegetables. Serve it as the centerpiece of a dinner party, paired with a crisp white wine, to truly let its colors and flavors shine.

Purple Rice Cakes with Sesame Seeds

Harvested from the lush fields of Asia, purple rice transforms into a visually stunning and nutritious base for these delicate cakes, each bite offering a subtle nuttiness enhanced by the crunch of toasted sesame seeds.

Ingredients

• Purple rice – 2 cups
• Water – 4 cups
• Sesame seeds – 2 tbsp
• Honey – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. While the rice cooks, toast the sesame seeds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Tip: Keep a close eye on the sesame seeds as they can burn quickly.
5. Once the rice is cooked, remove from heat and let it sit, covered, for 10 minutes to steam. Then, stir in the honey and half of the toasted sesame seeds.
6. Lightly wet your hands and shape the rice mixture into small cakes, about 2 inches in diameter. Tip: Wetting your hands prevents the rice from sticking.
7. Sprinkle the remaining sesame seeds over the top of each rice cake, pressing lightly to adhere.
8. Serve the rice cakes warm or at room temperature. They can be stored in an airtight container for up to 2 days.

Each purple rice cake boasts a chewy texture with a delightful contrast from the crispy sesame seeds, offering a harmonious blend of sweetness and earthiness. Enjoy them as a unique side dish or a wholesome snack, perhaps paired with a drizzle of extra honey for added indulgence.

Purple Rice and Salmon Bowl with Teriyaki Sauce

This vibrant dish marries the earthy tones of purple rice with the rich, buttery texture of salmon, all brought together with a glossy teriyaki glaze that adds a sweet and savory depth.

Ingredients

• Purple rice – 1 cup
• Salmon fillet – 1 (6 oz)
• Teriyaki sauce – ¼ cup
• Sesame oil – 1 tbsp
• Green onions – 2, sliced
• Sesame seeds – 1 tsp

Instructions

1. Rinse 1 cup of purple rice under cold water until the water runs clear.
2. Cook the rice according to package instructions, typically simmering for 20 minutes with 2 cups of water, then letting it sit covered for 10 minutes off the heat for perfect fluffiness.
3. While the rice cooks, heat 1 tbsp of sesame oil in a skillet over medium-high heat until shimmering.
4. Season the salmon fillet lightly with salt and place it skin-side down in the skillet. Cook for 4 minutes without moving to achieve a crispy skin.
5. Flip the salmon and cook for another 3 minutes, then add ¼ cup of teriyaki sauce to the skillet, spooning it over the salmon as it thickens, about 1 minute.
6. Remove the skillet from heat and let the salmon rest in the sauce for 2 minutes to absorb the flavors.
7. Fluff the cooked rice with a fork and divide it between bowls. Top with the glazed salmon, drizzle any remaining teriyaki sauce from the skillet over the top, and garnish with sliced green onions and sesame seeds.

Just as the colors pop on the plate, the flavors burst in every bite—the nutty rice, the succulent salmon, and the sticky-sweet teriyaki create a harmony that’s as pleasing to the palate as it is to the eye. Serve with a side of pickled ginger for an extra zing.

Purple Rice and Chickpea Salad

Radiant in hue and rich in flavor, this Purple Rice and Chickpea Salad is a vibrant dish that marries the earthy tones of chickpeas with the subtle sweetness of purple rice, creating a visually stunning and nutritious meal.

Ingredients

• Purple rice – 1 cup
• Chickpeas – 1 can (15 oz), drained and rinsed
• Olive oil – 2 tbsp
• Lemon juice – 1 tbsp
• Salt – ½ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, combine the rinsed purple rice with 2 cups of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed. Tip: Avoid stirring the rice while it cooks to prevent it from becoming mushy.
4. While the rice cooks, in a large bowl, toss the chickpeas with olive oil, lemon juice, and salt until evenly coated.
5. Once the rice is cooked, let it sit covered for 5 minutes off the heat to steam, then fluff with a fork. Tip: Letting the rice steam ensures it’s fluffy and separates easily.
6. Add the cooked purple rice to the bowl with the chickpeas and gently mix to combine. Tip: For enhanced flavor, let the salad sit for 10 minutes before serving to allow the ingredients to meld.

Gloriously textured with a balance of chewiness from the rice and creaminess from the chickpeas, this salad is a feast for the senses. Serve it atop a bed of greens for an extra crunch or as a standalone dish that’s as nourishing as it is beautiful.

Purple Rice Risotto with Parmesan Cheese

This vibrant Purple Rice Risotto with Parmesan Cheese marries the nutty depth of forbidden rice with the creamy luxury of traditional risotto, creating a dish that’s as visually stunning as it is delicious.

Ingredients

• Purple rice – 1 cup
• Chicken broth – 4 cups
• Parmesan cheese – ½ cup, grated
• Butter – 2 tbsp
• Onion – ½ cup, finely chopped
• Garlic – 2 cloves, minced
• White wine – ½ cup
• Salt – ½ tsp

Instructions

1. Heat the chicken broth in a saucepan over medium heat until simmering, then reduce the heat to low to keep warm.
2. In a large pan, melt the butter over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Add the purple rice to the pan, stirring to coat the grains with butter, and toast for 2 minutes to enhance their nutty flavor.
4. Pour in the white wine, stirring constantly until the liquid is fully absorbed, about 3 minutes.
5. Begin adding the warm chicken broth one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, about 20 minutes total.
6. Once the rice is creamy and al dente, remove from heat. Stir in the Parmesan cheese and salt, mixing until the cheese is melted and evenly distributed.
7. Let the risotto rest for 2 minutes before serving to allow the flavors to meld beautifully.

Zesty and rich, this risotto boasts a velvety texture with a slight chew from the purple rice, offering a luxurious twist on a classic. Serve it as a striking centerpiece at your next dinner party, garnished with extra Parmesan and a drizzle of truffle oil for an added layer of sophistication.

Purple Rice and Eggplant Parmesan

On a canvas of vibrant hues and rich flavors, this dish marries the earthy depth of purple rice with the creamy, tangy layers of eggplant Parmesan, creating a symphony of textures and tastes that delight the senses.

Ingredients

• Purple rice – 1 cup
• Eggplant – 1 large, sliced into ½ inch rounds
• Olive oil – 2 tbsp
• Marinara sauce – 1 cup
• Mozzarella cheese – 1 cup, shredded
• Parmesan cheese – ½ cup, grated
• Egg – 1, beaten
• Breadcrumbs – ½ cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F.
2. Cook purple rice according to package instructions, then set aside.
3. Season eggplant slices with salt and let sit for 10 minutes to draw out moisture, then pat dry.
4. Dip each eggplant slice into beaten egg, then coat with breadcrumbs.
5. Heat olive oil in a pan over medium heat and fry eggplant slices until golden brown, about 3 minutes per side.
6. In a baking dish, layer half the cooked purple rice, followed by half the eggplant slices, half the marinara sauce, and half the cheeses. Repeat layers.
7. Bake for 25 minutes, or until cheese is bubbly and golden.
8. Let rest for 5 minutes before serving to allow layers to set.

Melted cheeses envelop the tender eggplant and nutty purple rice, offering a comforting yet sophisticated dish. Serve atop a drizzle of reduced balsamic for an extra layer of flavor, or alongside a crisp green salad to balance the richness.

Purple Rice and Pumpkin Soup

Elevate your autumn dining with a dish that marries the earthy sweetness of pumpkin with the nutty depth of purple rice, creating a symphony of flavors and colors that delight the senses.

Ingredients

• Purple rice – 1 cup
• Pumpkin puree – 2 cups
• Vegetable broth – 4 cups
• Olive oil – 1 tbsp
• Garlic – 2 cloves, minced
• Salt – ½ tsp

Instructions

1. Rinse the purple rice under cold water until the water runs clear, to remove any excess starch.
2. In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant, being careful not to burn it.
3. Add the rinsed purple rice to the pot, stirring to coat the grains with the oil and garlic, toasting them slightly for about 2 minutes.
4. Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender.
5. Stir in the pumpkin puree and salt, blending well to combine. Simmer uncovered for an additional 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
6. For a smoother texture, blend half of the soup with an immersion blender, then stir it back into the pot for a creamy yet textured consistency.

Perfect for chilly evenings, this soup boasts a velvety texture with bursts of chewy purple rice, offering a comforting bowl that’s as nutritious as it is visually stunning. Serve garnished with a drizzle of olive oil or a sprinkle of roasted pumpkin seeds for added crunch.

Purple Rice and Chocolate Chip Cookies

Gracefully blending the unexpected with the beloved, these cookies introduce a nutty depth from purple rice flour, perfectly complementing the sweet bursts of chocolate chips.

Ingredients

• Purple rice flour – 1 cup
• All-purpose flour – ½ cup
• Butter – ½ cup, softened
• Brown sugar – ¾ cup
• Egg – 1
• Vanilla extract – 1 tsp
• Baking soda – ½ tsp
• Salt – ¼ tsp
• Chocolate chips – 1 cup

Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, cream together softened butter and brown sugar until light and fluffy, about 3 minutes.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together purple rice flour, all-purpose flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough.
6. Fold in the chocolate chips evenly throughout the dough.
7. Using a tablespoon, scoop dough onto the prepared baking sheet, spacing 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Marvel at the cookies’ unique texture—crisp edges giving way to a chewy center, with the earthy tones of purple rice flour elevating the classic chocolate chip cookie. Serve alongside a glass of cold milk or crumbled over vanilla ice cream for an indulgent twist.

Conclusion

Mouthwatering and nutritious, these 24 purple rice recipes are a treasure trove for anyone looking to spice up their healthy eating routine. Whether you’re a seasoned home cook or just starting out, there’s something here to delight your taste buds. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!