Hey there, home chefs! Have you ever marveled at the vibrant hue of purple rice and wondered how to incorporate this nutritious grain into your meals? Whether you’re whipping up a quick weeknight dinner, celebrating with seasonal favorites, or craving some comforting goodness, our roundup of 23 delicious purple rice recipes has got you covered. Dive in and discover dishes that’ll add a pop of color and flavor to every occasion!
Purple Rice Pudding with Coconut Milk
Every time I stumble upon a recipe that’s as visually stunning as it is delicious, I can’t help but share it with all of you. This Purple Rice Pudding with Coconut Milk is one of those gems that I discovered during a lazy Sunday experiment in my kitchen, and it’s been a staple in my dessert rotation ever since.
Ingredients
- For the pudding:
- 1 cup purple rice
- 4 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- 1/4 tsp salt
- For serving:
- 1/4 cup toasted coconut flakes
- 1 mango, sliced
Instructions
- Rinse the purple rice under cold water until the water runs clear, about 2-3 times. This removes excess starch and prevents the pudding from being too sticky.
- In a medium saucepan, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low and simmer, covered, for 45 minutes. The rice should be tender and most of the water absorbed.
- Stir in the coconut milk, sugar, and salt. Continue to cook on low heat, uncovered, for another 15 minutes, stirring occasionally to prevent sticking. The pudding should thicken slightly but still be creamy.
- Remove from heat and let it sit for 5 minutes to cool slightly. The pudding will continue to thicken as it cools.
- Serve warm or chilled, topped with toasted coconut flakes and fresh mango slices for a burst of color and flavor.
My favorite part about this pudding is its creamy texture and the subtle sweetness that’s perfectly balanced by the tropical flavors of coconut and mango. It’s a delightful dessert that’s as nourishing as it is comforting, especially when served in a hollowed-out coconut shell for an extra special touch.
Savory Purple Rice and Mushroom Risotto
Kicking off the week with a dish that’s as vibrant in color as it is in flavor, I found myself drawn to the kitchen to whip up something that feels both comforting and a tad adventurous. There’s something about the rich, earthy tones of mushrooms paired with the unique hue of purple rice that makes this risotto not just a meal, but a conversation starter.
Ingredients
- For the risotto:
- 1 cup purple rice
- 4 cups vegetable broth, kept warm
- 1 tbsp olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 cup mixed mushrooms (shiitake, cremini, and oyster), sliced
- 1/4 cup dry white wine
- 1/4 cup grated Parmesan cheese
- 2 tbsp unsalted butter
- Salt to taste
Instructions
- Heat the olive oil in a large pan over medium heat. Add the onion and garlic, sautéing until translucent, about 3 minutes.
- Add the sliced mushrooms to the pan. Cook until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Stir in the purple rice, coating it well with the oil and vegetables. Toast the rice for 2 minutes to enhance its nutty flavor.
- Pour in the white wine, stirring constantly until it’s fully absorbed by the rice.
- Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Wait until each addition is almost fully absorbed before adding the next. This process should take about 25 minutes. Tip: Keep the broth warm to maintain a consistent cooking temperature.
- Once the rice is creamy and al dente, remove the pan from the heat. Stir in the Parmesan cheese and butter until melted and well combined. Season with salt to taste. Tip: The risotto should flow slowly when spooned, not too stiff or too runny.
Out of the pan, this risotto boasts a creamy texture with each grain of rice distinct yet perfectly united by the velvety sauce. The mushrooms add a meaty depth, while the purple rice offers a subtle sweetness, making it a visually stunning and deliciously satisfying dish. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up every last bite.
Purple Rice Salad with Mango and Lime Dressing
How many times have you stared into your fridge, hoping for inspiration to strike? That’s exactly how I stumbled upon this vibrant Purple Rice Salad with Mango and Lime Dressing. It’s a dish that’s as fun to make as it is to eat, perfect for those days when you’re craving something light yet satisfying.
Ingredients
- For the salad:
- 1 cup purple rice
- 2 cups water
- 1 ripe mango, diced
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- For the dressing:
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tbsp honey
- 1/2 tsp salt
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- 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’s cooking to prevent it from becoming sticky.
- While the rice cooks, prepare the dressing by whisking together lime juice, olive oil, honey, and salt in a small bowl until well combined. Tip: Adjust the honey according to your preference for sweetness.
- Once the rice is done, fluff it with a fork and let it cool to room temperature. Tip: Spreading the rice on a baking sheet can speed up the cooling process.
- In a large bowl, combine the cooled rice, diced mango, cucumber, red onion, and cilantro.
- Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
Great for picnics or as a refreshing side dish, this salad bursts with the sweetness of mango and the tanginess of lime. The purple rice adds a delightful chewiness, making every bite a colorful adventure. Try serving it in a hollowed-out pineapple for an extra tropical flair!
Spicy Purple Rice Stir-Fry with Vegetables
Sometimes, the most vibrant dishes come from the simplest ingredients, and this Spicy Purple Rice Stir-Fry with Vegetables is no exception. I stumbled upon this recipe during a late-night fridge raid, combining leftover purple rice with whatever veggies I had on hand, and it’s been a staple in my kitchen ever since.
Ingredients
- For the rice:
- 2 cups cooked purple rice
- For the stir-fry:
- 1 tbsp olive oil
- 1 cup chopped bell peppers
- 1 cup sliced carrots
- 1 cup broccoli florets
- 2 cloves garlic, minced
- For the sauce:
- 2 tbsp soy sauce
- 1 tbsp sriracha
- 1 tsp honey
Instructions
- Heat olive oil in a large pan over medium-high heat (350°F) until shimmering.
- Add chopped bell peppers, sliced carrots, and broccoli florets to the pan. Stir-fry for 5 minutes until vegetables are slightly tender but still crisp.
- Push the vegetables to one side of the pan. Add minced garlic to the cleared space and sauté for 30 seconds until fragrant.
- Mix the garlic with the vegetables. Add cooked purple rice to the pan, stirring to combine all ingredients evenly.
- In a small bowl, whisk together soy sauce, sriracha, and honey. Pour the sauce over the rice and vegetable mixture, stirring well to coat everything.
- Continue to cook for another 3 minutes, allowing the flavors to meld together. Tip: For an extra kick, add more sriracha to taste.
- Remove from heat and let it sit for 2 minutes before serving. Tip: This rest time helps the rice absorb the sauce better.
- Serve hot, garnished with sesame seeds or sliced green onions for added texture and flavor. Tip: Pair with a cold cucumber salad to balance the heat.
Great for meal prep or a quick dinner, this stir-fry boasts a delightful contrast between the sticky, slightly sweet purple rice and the crisp, spicy vegetables. Try wrapping it in lettuce cups for a fun, hands-on meal that’s sure to impress.
Purple Rice Sushi Rolls with Avocado and Cucumber
Today, I stumbled upon a culinary gem that’s as visually stunning as it is delicious—Purple Rice Sushi Rolls with Avocado and Cucumber. It’s a dish that brings a pop of color to your table and a burst of flavor to your palate, perfect for those days when you’re craving something both healthy and Instagram-worthy.
Ingredients
- For the sushi rice:
- 2 cups purple rice
- 2 cups water
- 1/4 cup rice vinegar
- 2 tbsp sugar
- 1 tsp salt
- For the filling:
- 1 ripe avocado, sliced
- 1 cucumber, julienned
- 4 sheets nori
- For serving:
- Soy sauce, to taste
- Wasabi, to taste
- Pickled ginger, to taste
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- Combine the rice and water in a rice cooker and cook according to the manufacturer’s instructions. Tip: Letting the rice sit for 10 minutes after cooking makes it easier to handle.
- While the rice cooks, mix the rice vinegar, sugar, and salt in a small bowl until dissolved. Tip: Warming the mixture slightly helps the sugar dissolve faster.
- Once the rice is done, transfer it to a large bowl and gently fold in the vinegar mixture. Tip: Use a cutting motion with a rice paddle to avoid mashing the grains.
- 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.
- Arrange avocado slices and cucumber strips horizontally across the center of the rice.
- Roll the sushi tightly using the bamboo mat, pressing gently as you go.
- Repeat with the remaining nori sheets and filling.
- Slice each roll into 8 pieces with a sharp, wet knife for clean cuts.
Every bite of these sushi rolls offers a delightful contrast between the creamy avocado and the crisp cucumber, all wrapped in the subtly sweet and tangy purple rice. Serve them with a side of soy sauce, a dab of wasabi, and a slice of pickled ginger for an extra kick.
Sweet Purple Rice with Honey and Almonds
Perfectly sweet and nutty, this Sweet Purple Rice with Honey and Almonds is a dish that reminds me of cozy Sunday mornings at my grandma’s house. It’s a simple yet comforting recipe that brings a splash of color and a lot of love to the table.
Ingredients
- For the rice:
- 1 cup purple rice
- 2 cups water
- For the topping:
- 1/4 cup honey
- 1/2 cup sliced almonds
Instructions
- Rinse the purple rice under cold water until the water runs clear to remove any excess starch.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 25 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
- After 25 minutes, remove the saucepan from the heat and let it sit, covered, for 5 minutes to steam. This step is crucial for achieving the perfect texture.
- While the rice is steaming, toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, or until golden and fragrant. Tip: Stir constantly to prevent burning.
- Fluff the rice with a fork, then drizzle with honey and sprinkle with the toasted almonds. Tip: For an extra touch of sweetness, warm the honey slightly before drizzling.
Rich in flavor and with a delightful contrast of textures, this dish is a joy to eat as is or paired with a dollop of yogurt for a creamy twist. The purple rice not only adds a vibrant hue but also a slightly chewy texture that’s perfectly complemented by the crunch of almonds and the smooth sweetness of honey.
Purple Rice and Black Bean Burritos
Zesty flavors and vibrant colors are what make these Purple Rice and Black Bean Burritos a standout meal in my kitchen. I remember the first time I experimented with purple rice; its nutty flavor and stunning hue turned an ordinary burrito into a conversation starter. Now, it’s a staple in my meal prep, especially when I want to impress or simply treat myself to something special.
Ingredients
- For the rice: 1 cup purple rice, 2 cups water, 1 tbsp olive oil, 1/2 tsp salt
- For the beans: 1 can (15 oz) black beans, drained and rinsed, 1/2 tsp cumin, 1/2 tsp garlic powder
- For assembly: 4 large flour tortillas, 1 cup shredded cheese (cheddar or Mexican blend), 1/2 cup salsa, 1/4 cup sour cream, 1 avocado, sliced
Instructions
- Rinse the purple rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, water, olive oil, and salt. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 45 minutes. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
- Remove the rice from heat and let it sit, covered, for 10 minutes to steam and fluff up.
- While the rice cooks, heat the black beans in a small saucepan over medium heat. Stir in cumin and garlic powder, and cook for 5 minutes until warmed through. Tip: Mash a few beans to thicken the mixture slightly.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds per side to make them pliable.
- To assemble, divide the rice, beans, cheese, salsa, sour cream, and avocado slices among the tortillas. Tip: Leave a border around the edges to make rolling easier.
- Fold in the sides of each tortilla, then roll tightly from the bottom to enclose the filling.
- Serve immediately, or wrap in foil and keep warm in a 200°F oven for up to 20 minutes.
Layered with textures from the creamy avocado to the chewy purple rice, these burritos are a feast for the senses. Try serving them with a side of lime wedges for an extra zing that cuts through the richness beautifully.
Herbed Purple Rice Pilaf with Pine Nuts
Yesterday, I stumbled upon a bag of purple rice at my local farmers’ market, and it sparked an idea for a vibrant, flavorful side dish. This Herbed Purple Rice Pilaf with Pine Nuts is not only a feast for the eyes but also packed with aromatic herbs and a delightful crunch from the pine nuts.
Ingredients
- For the rice:
- 1 cup purple rice
- 2 cups water
- 1/2 tsp salt
- For the herbed mixture:
- 2 tbsp olive oil
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1 tbsp chopped fresh rosemary
- 1 tbsp chopped fresh thyme
- Salt and pepper to taste
Instructions
- Rinse the purple rice under cold water until the water runs clear to remove excess starch.
- In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
- 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 lifting the lid during cooking to ensure even heat distribution.
- While the rice cooks, heat olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
- Add the pine nuts to the skillet and toast until golden, about 2 minutes, stirring frequently to prevent burning. Tip: Keep a close eye on the pine nuts as they can go from golden to burnt quickly.
- Stir in the chopped rosemary and thyme, cooking for another minute until fragrant. Season with salt and pepper to taste.
- Once the rice is done, fluff it with a fork and gently fold in the herbed pine nut mixture until well combined. Tip: Folding instead of stirring helps keep the rice grains intact.
Lusciously fragrant and with a satisfying texture contrast between the tender rice and crunchy pine nuts, this pilaf is a standout side. Try serving it alongside grilled chicken or fish for a colorful, flavorful meal that’s sure to impress.
Purple Rice Porridge with Cinnamon and Apple
Now, I’ve always been a fan of breakfasts that feel like a warm hug, and this Purple Rice Porridge with Cinnamon and Apple is just that. It’s a dish that reminds me of chilly autumn mornings when the only thing that could get me out of bed was the promise of something sweet and comforting simmering on the stove.
Ingredients
- For the porridge:
- 1 cup purple rice
- 4 cups water
- 1 cinnamon stick
- 1 apple, peeled and diced
- 2 tbsp honey
- 1/2 tsp vanilla extract
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice, water, and cinnamon stick. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally to prevent sticking.
- While the rice is cooking, peel and dice the apple into small pieces.
- After the rice has simmered for 45 minutes, add the diced apple, honey, and vanilla extract. Stir well to combine.
- Continue to cook, uncovered, for another 15 minutes or until the porridge reaches your desired consistency. If it gets too thick, you can add a little more water to thin it out.
- Remove the cinnamon stick before serving.
Perfectly creamy with a hint of spice from the cinnamon and a sweet crunch from the apples, this porridge is a delightful way to start your day. Try topping it with a dollop of yogurt or a sprinkle of nuts for added texture and flavor.
Purple Rice and Tofu Buddha Bowl
Having stumbled upon the most vibrant purple rice at my local farmers’ market last weekend, I knew it was destined for something special. This Purple Rice and Tofu Buddha Bowl is my latest obsession, combining nutty grains, crispy tofu, and a rainbow of veggies for a meal that’s as nourishing as it is Instagram-worthy.
Ingredients
- For the rice:
- 1 cup purple rice
- 2 cups water
- For the tofu:
- 1 block (14 oz) firm tofu, pressed and cubed
- 2 tbsp olive oil
- 1 tbsp soy sauce
- For the bowl:
- 1 avocado, sliced
- 1 cup shredded purple cabbage
- 1/2 cup shredded carrots
- 1/4 cup chopped cilantro
- For the dressing:
- 2 tbsp tahini
- 1 tbsp maple syrup
- 1 tbsp lemon juice
- 2 tbsp water
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 45 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
- While the rice cooks, heat olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 5 minutes, stirring occasionally, until golden on all sides.
- Drizzle the tofu with soy sauce and continue cooking for another 2 minutes, until the sauce is absorbed. Tip: Pressing the tofu beforehand removes excess water, leading to crispier results.
- In a small bowl, whisk together tahini, maple syrup, lemon juice, and water until smooth. Tip: If the dressing is too thick, add water one teaspoon at a time until desired consistency is reached.
- To assemble the bowls, divide the cooked rice among four bowls. Top with tofu, avocado, cabbage, carrots, and cilantro.
- Drizzle with the tahini dressing and serve immediately.
The contrast of the creamy avocado and crispy tofu against the chewy purple rice is nothing short of magical. For an extra crunch, sprinkle with toasted sesame seeds or serve with a side of kimchi.
Creamy Purple Rice with Vanilla and Cardamom
Last weekend, I found myself craving something uniquely comforting yet slightly exotic, and that’s when I stumbled upon the idea of making Creamy Purple Rice with Vanilla and Cardamom. It’s a dish that reminds me of the aromatic rice puddings my grandmother used to make, but with a vibrant twist that’s all my own.
Ingredients
- For the rice:
- 1 cup purple rice
- 2 cups water
- For the creamy mixture:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1 vanilla bean, split lengthwise
- 1/2 tsp ground cardamom
Instructions
- Rinse the purple rice under cold water until the water runs clear, about 3 times.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed.
- While the rice cooks, in another saucepan, heat the whole milk, heavy cream, sugar, vanilla bean, and ground cardamom over medium heat until the mixture is hot but not boiling, about 5 minutes. Stir occasionally to dissolve the sugar.
- Once the rice is cooked, remove the vanilla bean from the milk mixture and scrape the seeds into the mixture. Discard the pod.
- Add the cooked rice to the milk mixture, stirring to combine. Cook over low heat for another 10 minutes, stirring occasionally, until the mixture is creamy and the rice has absorbed some of the liquid.
- Remove from heat and let it sit for 5 minutes to thicken slightly before serving.
Every spoonful of this creamy purple rice is a delightful mix of textures, from the soft grains to the velvety sauce, with the warm spices of cardamom and vanilla shining through. Serve it warm with a sprinkle of crushed pistachios on top for an extra crunch and a pop of color.
Purple Rice and Chicken Curry
Deliciously vibrant and packed with flavors, this Purple Rice and Chicken Curry has become a staple in my kitchen, especially on those days when I crave something comforting yet exotic. I remember the first time I tried it at a friend’s potluck, and I’ve been tweaking the recipe ever since to get that perfect balance of spices and creaminess.
Ingredients
- For the rice:
- 1 cup purple rice
- 2 cups water
- 1/2 tsp salt
- For the curry:
- 1 lb chicken breast, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can (14 oz) coconut milk
- 1 cup chicken broth
- 1 tbsp lime juice
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium pot, combine the rinsed rice, 2 cups of water, and 1/2 tsp salt. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 20 minutes. Remove from heat and let it sit, covered, for 5 minutes.
- While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
- Add the chicken pieces to the skillet, cooking until they start to brown, about 5 minutes.
- Stir in 1 tbsp curry powder and 1 tsp turmeric, coating the chicken evenly.
- Pour in the coconut milk and chicken broth, bringing the mixture to a simmer. Cook for 15 minutes, stirring occasionally.
- Finish the curry by stirring in 1 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Simmer for another 2 minutes.
- Fluff the cooked purple rice with a fork before serving.
Enjoy the creamy, aromatic chicken curry over the vibrant purple rice for a visually stunning and flavor-packed meal. The slight nuttiness of the rice pairs beautifully with the rich, spicy curry, making it a dish that’s as pleasing to the palate as it is to the eye.
Purple Rice Stuffed Bell Peppers
Never did I think I’d be so excited about stuffed bell peppers until I tried this vibrant purple rice version. It’s a dish that not only brings a pop of color to your table but also packs a flavorful punch, perfect for those evenings when you want something both nutritious and eye-catching.
Ingredients
- For the stuffing:
- 1 cup purple rice
- 2 cups water
- 1 tbsp olive oil
- 1/2 cup diced onions
- 1/2 cup diced carrots
- 1/2 cup peas
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 tbsp olive oil
- 1/2 cup shredded cheese (optional)
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice, reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and water is absorbed.
- While the rice cooks, preheat your oven to 375°F (190°C).
- Heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onions and carrots, sautéing until soft, about 5 minutes.
- Stir in the peas, salt, black pepper, and garlic powder, cooking for another 2 minutes.
- Once the rice is done, mix it into the skillet with the vegetables, combining well.
- Brush the outside of the bell peppers with 1 tbsp olive oil and place them in a baking dish.
- Fill each pepper with the rice mixture, pressing down gently to pack it in.
- If using cheese, sprinkle it on top of the stuffed peppers.
- Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.
Zesty and vibrant, these purple rice stuffed bell peppers offer a delightful contrast of textures—soft rice against the crisp pepper. Serve them with a dollop of sour cream or a sprinkle of fresh herbs for an extra layer of flavor.
Purple Rice and Lentil Soup
This morning, as I was rummaging through my pantry, I stumbled upon a bag of purple rice I had forgotten about. It inspired me to create something hearty and comforting, leading to this Purple Rice and Lentil Soup. Trust me, it’s as nourishing for the soul as it is for the body.
Ingredients
- For the soup base:
- 1 cup purple rice
- 1 cup green lentils
- 4 cups vegetable broth
- 2 cups water
- For the aromatics:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp turmeric
- For garnish:
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions
- Rinse the purple rice and lentils under cold water until the water runs clear.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, cumin, and turmeric to the pot. Stir for about 1 minute until fragrant.
- Pour in the vegetable broth and water, then add the rinsed rice and lentils. Bring to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 45 minutes, or until the rice and lentils are tender.
- While the soup is simmering, stir occasionally to prevent sticking. If the soup becomes too thick, add a little more water to reach your desired consistency.
- Once cooked, remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.
- Serve hot, garnished with chopped cilantro and a lime wedge on the side for squeezing.
Combining the earthy tones of purple rice with the protein-packed lentils, this soup offers a delightful texture and a burst of flavors. For an extra kick, drizzle with a bit of hot sauce or serve with a side of crusty bread to soak up every last drop.
Purple Rice Pancakes with Maple Syrup
Every morning, I find myself reaching for something unique to kickstart my day, and these Purple Rice Pancakes with Maple Syrup have become my latest obsession. There’s something magical about their vibrant color and the way the maple syrup seeps into every nook and cranny, creating a symphony of flavors that’s both comforting and exciting.
Ingredients
- For the pancakes:
- 1 cup purple rice flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp melted butter
- For serving:
- Maple syrup, to taste
Instructions
- In a large bowl, whisk together the purple rice flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the milk, egg, and melted butter together until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Let the batter sit for 5 minutes to thicken slightly.
- Heat a non-stick skillet over medium heat (350°F) and lightly grease it with butter.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
- Flip the pancakes and cook for another 1-2 minutes, until golden brown and cooked through.
- Serve hot, drizzled generously with maple syrup.
Zesty and vibrant, these pancakes offer a delightful chewiness from the purple rice flour, paired perfectly with the sweet, earthy notes of maple syrup. Try stacking them high with fresh berries in between for an extra pop of color and flavor.
Purple Rice and Shrimp Paella
Waking up to the aroma of saffron and garlic simmering in the kitchen is my idea of a perfect morning. Today, I’m sharing my twist on a classic paella, using vibrant purple rice and succulent shrimp, a dish that’s as pleasing to the eye as it is to the palate.
Ingredients
- For the rice:
- 2 cups purple rice
- 4 cups chicken broth
- 1 pinch saffron threads
- For the shrimp and vegetables:
- 1 lb large shrimp, peeled and deveined
- 1 red bell pepper, sliced
- 1 cup frozen peas
- 2 tbsp olive oil
- For seasoning:
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 3 cloves garlic, minced
Instructions
- In a large paella pan, heat olive oil over medium heat until shimmering.
- Add the red bell pepper and sauté for 3 minutes until slightly softened.
- Stir in the garlic, smoked paprika, salt, and black pepper, cooking for 1 minute until fragrant.
- Add the purple rice to the pan, stirring to coat the rice with the oil and spices.
- Pour in the chicken broth and add the saffron threads, bringing the mixture to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is almost tender.
- Scatter the peas and arrange the shrimp on top of the rice, cover, and cook for an additional 5 minutes, or until the shrimp are pink and opaque.
- Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld.
Every bite of this paella is a burst of color and flavor, with the shrimp adding a sweet contrast to the earthy rice. Serve it straight from the pan for a dramatic presentation that’s sure to impress.
Purple Rice Energy Bars with Dates and Nuts
Having stumbled upon a bag of vibrant purple rice at my local farmer’s market, I was instantly inspired to create something both nutritious and visually stunning. These Purple Rice Energy Bars with Dates and Nuts are my latest obsession, blending chewy textures with a sweet, nutty flavor that’s perfect for on-the-go snacking.
Ingredients
- For the base:
- 1 cup cooked purple rice
- 1/2 cup pitted dates, chopped
- 1/4 cup almond butter
- 1 tbsp honey
- For the topping:
- 1/4 cup mixed nuts (almonds, walnuts), roughly chopped
- 1 tbsp chia seeds
Instructions
- In a large mixing bowl, combine the cooked purple rice, chopped dates, almond butter, and honey. Mix until all ingredients are evenly distributed and stick together.
- Press the mixture firmly into a lined 8×8 inch baking dish, ensuring an even layer. Tip: Wetting your fingers slightly can prevent sticking.
- Sprinkle the mixed nuts and chia seeds evenly over the top, gently pressing them into the base with your hands.
- Refrigerate the mixture for at least 2 hours, or until firm. This step is crucial for the bars to hold their shape.
- Once set, lift the mixture out of the dish using the overhanging liner and cut into 8 even bars. Tip: A sharp knife dipped in hot water makes cleaner cuts.
- Store the bars in an airtight container in the refrigerator for up to a week. Tip: For a firmer texture, freeze the bars and thaw as needed.
Just like that, you’ve got a batch of energy bars that are as pleasing to the eye as they are to the palate. The purple rice gives them a unique, slightly sweet base, while the dates and nuts add a delightful crunch. Try drizzling them with a bit of melted dark chocolate for an extra indulgent treat.
Purple Rice and Spinach Stuffed Mushrooms
Zesty flavors and vibrant colors are what make this dish a standout at any gathering. I remember the first time I tried stuffing mushrooms with something other than the usual breadcrumbs and cheese; it was a game-changer. This version, with its nutty purple rice and fresh spinach, is a testament to how versatile mushrooms can be.
Ingredients
- For the stuffing:
- 1 cup cooked purple rice
- 2 cups fresh spinach, finely chopped
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt to taste
- For the mushrooms:
- 12 large white mushrooms, stems removed
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet over medium heat, warm 1 tbsp olive oil and sauté the minced garlic until fragrant, about 30 seconds.
- Add the chopped spinach to the skillet and cook until wilted, roughly 2 minutes. Tip: Squeeze out excess water from the spinach to prevent soggy stuffing.
- In a bowl, combine the cooked purple rice, sautéed spinach, Parmesan cheese, and salt. Mix well.
- Brush the mushroom caps with 1 tbsp olive oil, both inside and out, to prevent sticking and add flavor.
- Spoon the rice and spinach mixture into each mushroom cap, pressing down lightly to pack the stuffing.
- Arrange the stuffed mushrooms on a baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are slightly crispy. Tip: For an extra crunch, broil for the last 2 minutes.
- Let the mushrooms cool for 5 minutes before serving to allow the flavors to meld. Tip: Serve on a bed of arugula for a peppery contrast.
Savory and satisfying, these stuffed mushrooms offer a delightful contrast between the earthy mushrooms and the vibrant, slightly sweet purple rice. The spinach adds a fresh note, making each bite a complex flavor experience. Try drizzling with a balsamic glaze for an extra layer of sweetness and acidity.
Purple Rice and Beef Stir-Fry
Craving something both vibrant and comforting? I recently stumbled upon this Purple Rice and Beef Stir-Fry during a late-night fridge raid, and it’s become a weekly staple. The colors alone make it a feast for the eyes, and the flavors? Absolutely unforgettable.
Ingredients
- For the rice:
- 1 cup purple rice
- 2 cups water
- For the beef and marinade:
- 1 lb beef sirloin, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp sugar
- For the stir-fry:
- 2 tbsp vegetable oil
- 1 bell pepper, sliced
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
- While the rice cooks, marinate the beef by combining it with soy sauce, sesame oil, and sugar in a bowl. Let it sit for at least 10 minutes.
- Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the marinated beef and cook until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining 1 tbsp of vegetable oil. Sauté the bell pepper and onion until they start to soften, about 3 minutes.
- Add the garlic and ginger to the skillet, cooking for another minute until fragrant. Tip: Garlic burns quickly, so keep the heat medium and stir constantly.
- Return the beef to the skillet, mixing well with the vegetables. Cook for an additional 2 minutes to combine the flavors.
- Serve the beef stir-fry over the cooked purple rice. Tip: For an extra pop of color and freshness, garnish with sliced green onions or sesame seeds.
Last night’s experiment turned into today’s favorite dish. The purple rice offers a slightly nutty flavor and chewy texture that pairs beautifully with the savory beef and crisp vegetables. Try serving it in a bowl with a side of kimchi for an extra kick!
Purple Rice and Sweet Potato Cakes
Sometimes, the most comforting dishes come from the simplest ingredients, and that’s exactly what happened when I stumbled upon these Purple Rice and Sweet Potato Cakes. It was a chilly evening, and I was craving something warm, slightly sweet, and utterly satisfying—this recipe was my answer.
Ingredients
- For the cakes:
- 2 cups cooked purple rice
- 1 large sweet potato, peeled and mashed (about 1 cup)
- 1 tbsp coconut oil, melted
- 1/4 tsp salt
- For frying:
- 2 tbsp coconut oil
Instructions
- In a large bowl, combine the cooked purple rice, mashed sweet potato, melted coconut oil, and salt. Mix until well combined.
- Heat a large skillet over medium heat and add 2 tbsp of coconut oil.
- Once the oil is hot, form the rice and sweet potato mixture into small patties, about 1/4 cup each.
- Place the patties in the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
- Remove the cakes from the skillet and place them on a paper towel-lined plate to drain any excess oil.
After the final step, wrap up with 2–3 natural sentences about the texture, flavor, or a creative way to serve it — no generic conclusions. The first word of your introduction must begin with the letter ‘A’.
Absolutely delightful, these cakes strike the perfect balance between the earthy tones of purple rice and the natural sweetness of sweet potatoes. Serve them with a drizzle of honey or a dollop of Greek yogurt for an extra layer of flavor. They’re crispy on the outside, tender on the inside, and utterly irresistible.
Purple Rice and Chickpea Salad
Perfect for those lazy summer evenings when you crave something nutritious yet effortless, this Purple Rice and Chickpea Salad has become my go-to. I stumbled upon the combination during a fridge clean-out, and now it’s a staple in my meal prep rotation.
Ingredients
- For the salad:
- 1 cup purple rice, uncooked
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup diced cucumber
- 1/4 cup chopped red onion
- 1/4 cup chopped fresh parsley
- For the dressing:
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice with 2 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the water is absorbed. Tip: Let the rice sit covered for 5 minutes off the heat for perfect fluffiness.
- While the rice cooks, in a large bowl, whisk together the olive oil, lemon juice, honey, salt, and pepper to make the dressing.
- Add the cooked rice, chickpeas, cucumber, red onion, and parsley to the bowl with the dressing. Toss gently to combine. Tip: For best flavor, let the salad sit for 10 minutes before serving to allow the flavors to meld.
- Serve the salad at room temperature or chilled. Tip: Garnish with extra parsley and a sprinkle of black pepper for a fresh, vibrant look.
This salad boasts a delightful mix of textures, from the chewy purple rice to the crisp cucumber and creamy chickpeas. The lemony dressing ties everything together with a bright, tangy flavor that’s irresistibly refreshing. Try serving it alongside grilled fish or stuffed into a pita for a satisfying lunch.
Purple Rice and Coconut Dessert Soup
Craving something sweet but not too heavy? I stumbled upon this Purple Rice and Coconut Dessert Soup during a late-night kitchen experiment, and it’s been a game-changer for my dessert cravings. It’s a delightful blend of creamy coconut and the subtle earthiness of purple rice, perfect for those who love their desserts with a bit of texture.
Ingredients
- For the soup base:
- 1 cup purple rice
- 4 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup sugar
- For serving:
- 1/4 cup toasted sesame seeds
- 1/2 cup fresh mango, diced
Instructions
- Rinse the purple rice under cold water until the water runs clear, about 3 times. This removes excess starch and prevents the soup from becoming too thick.
- In a large pot, combine the rinsed purple rice and 4 cups of water. Bring to a boil over high heat, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally to prevent sticking.
- Once the rice is tender and the mixture has thickened slightly, stir in the coconut milk and sugar. Cook for an additional 10 minutes on low heat, allowing the flavors to meld together.
- While the soup is cooking, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes, or until golden and fragrant. Keep an eye on them to prevent burning.
- Serve the soup warm, topped with toasted sesame seeds and diced mango for a refreshing contrast.
One spoonful of this dessert soup and you’ll be hooked by its creamy texture and the perfect balance of sweetness. The toasted sesame seeds add a nice crunch, while the mango brings a burst of freshness. Try serving it chilled on a hot day for a different but equally delicious experience.
Purple Rice and Vegetable Stir-Fry with Sesame Seeds
Now, let me tell you about a dish that’s as vibrant in color as it is in flavor—Purple Rice and Vegetable Stir-Fry with Sesame Seeds. It’s a recipe that came to me on a whim during a late-night fridge raid, and it’s been a staple in my kitchen ever since. The combination of nutty purple rice, crisp vegetables, and toasted sesame seeds creates a symphony of textures and tastes that’s hard to resist.
Ingredients
- For the rice:
- 1 cup purple rice
- 2 cups water
- For the stir-fry:
- 2 tbsp sesame oil
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 2 cloves garlic, minced
- For garnish:
- 1 tbsp sesame seeds
Instructions
- Rinse the purple rice under cold water until the water runs clear.
- In a medium saucepan, combine the rinsed rice and 2 cups of water. Bring to a boil over high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 20 minutes, or until the water is absorbed and the rice is tender.
- While the rice cooks, heat 2 tbsp of sesame oil in a large skillet over medium-high heat.
- Add the minced garlic to the skillet and sauté for 30 seconds, or until fragrant.
- Add the broccoli, carrots, and bell peppers to the skillet. Stir-fry for 5-7 minutes, or until the vegetables are crisp-tender.
- Fluff the cooked rice with a fork and add it to the skillet with the vegetables. Stir to combine.
- Toast the sesame seeds in a small dry skillet over medium heat for 2-3 minutes, or until golden and fragrant, stirring frequently to prevent burning.
- Sprinkle the toasted sesame seeds over the rice and vegetable stir-fry before serving.
My favorite thing about this dish is the contrast between the soft, slightly sticky purple rice and the crunch of the fresh vegetables. The sesame seeds add a nutty depth that ties everything together beautifully. Try serving it with a drizzle of soy sauce or a squeeze of lime for an extra flavor boost.
Conclusion
From vibrant breakfast bowls to elegant dinner dishes, these 23 purple rice recipes offer a delightful way to add color and nutrition to your meals. We hope this roundup inspires you to explore the versatility of purple rice in your kitchen. Don’t forget to share your favorite recipe in the comments and pin this article on Pinterest to spread the purple rice love!
