18 Exquisite Purple Rice Recipes for Gourmet Meals

Hey there, food enthusiasts! Ready to add a splash of color and a heap of flavor to your meals? Purple rice isn’t just a feast for the eyes—it’s a versatile, nutritious base for dishes that’ll impress any palate. From savory dinners to sweet treats, we’ve rounded up 18 exquisite recipes that’ll transform your cooking game. Dive in and discover how this vibrant grain can elevate your gourmet creations!

Purple Rice Pudding with Coconut Milk

Yesterday, as the first light of dawn crept through my kitchen window, I found myself drawn to the quiet comfort of making something both nourishing and nostalgic. This purple rice pudding, with its creamy coconut milk base, is a gentle reminder of mornings spent in contemplation and the simple joys of cooking.

Ingredients

• 1 cup black glutinous rice, rinsed and drained
• 3 cups water
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup granulated sugar
• 1/4 tsp sea salt
• 1 pandan leaf, tied into a knot (optional)

Instructions

1. In a medium saucepan, combine the rinsed black glutinous rice and water. Bring to a boil over high heat, then reduce to a simmer, covering the pan partially. Cook for 45 minutes, stirring occasionally to prevent sticking.
2. Add the coconut milk, sugar, sea salt, and pandan leaf (if using) to the saucepan. Stir well to combine. Simmer on low heat, uncovered, for another 30 minutes, stirring frequently until the mixture thickens to a pudding-like consistency.
3. Remove the pandan leaf and discard. Let the pudding cool slightly before serving, as it will continue to thicken upon standing.
4. For a smoother texture, press the pudding through a fine-mesh sieve before cooling. This step is optional but recommended for a more refined mouthfeel.

How the pudding settles into a velvety texture, with the coconut milk lending a rich, creamy backdrop to the earthy tones of the black glutinous rice, is nothing short of magical. Serve it warm with a drizzle of coconut cream or chilled with fresh mango slices for a contrast in temperatures and textures.

Thai Purple Rice Salad with Mango

Gently, the hues of Thai purple rice and ripe mango come together in this salad, a dish that whispers of summer mornings and the quiet joy of preparing a meal with care. It’s a recipe that balances the earthy depth of the rice with the bright, sweet notes of mango, creating a harmony that’s both refreshing and deeply satisfying.

Ingredients

• 1 cup Thai purple rice, rinsed
• 1 3/4 cups water
• 1/2 teaspoon sea salt
• 1 large ripe mango, peeled and diced into 1/2-inch cubes
• 1/4 cup fresh cilantro leaves, finely chopped
• 2 tablespoons fresh mint leaves, finely chopped
• 2 tablespoons roasted unsalted peanuts, roughly chopped
• 2 tablespoons coconut milk
• 1 tablespoon fresh lime juice
• 1 teaspoon coconut sugar
• 1/2 teaspoon red pepper flakes

Instructions

1. In a medium saucepan, combine the Thai purple rice, water, and sea salt. Bring to a boil over high heat.
2. Reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the water is fully absorbed. Remove from heat and let stand, covered, for 5 minutes.
3. Fluff the rice with a fork and transfer to a large bowl to cool slightly, about 10 minutes.
4. While the rice cools, in a small bowl, whisk together the coconut milk, lime juice, coconut sugar, and red pepper flakes until the sugar is dissolved.
5. Add the diced mango, cilantro, mint, and peanuts to the bowl with the rice. Drizzle the dressing over the salad and gently toss to combine.
6. Let the salad sit for 5 minutes before serving to allow the flavors to meld.

The salad presents a delightful contrast of textures, from the chewy rice to the juicy mango and crunchy peanuts. Serve it in a hollowed-out mango half for an eye-catching presentation that celebrates the dish’s star ingredient.

Purple Rice Sushi Rolls with Avocado

Floating through the quiet of the morning, the thought of crafting something both vibrant and nourishing feels like a gentle whisper. Today, we embrace the subtle art of making Purple Rice Sushi Rolls with Avocado, a dish that marries the earthiness of heirloom grains with the creamy luxury of ripe avocados.

Ingredients

• 1 cup forbidden purple rice, rinsed
• 1 1/4 cups filtered water
• 2 tbsp rice vinegar
• 1 tbsp organic cane sugar
• 1 tsp sea salt
• 2 ripe Hass avocados, thinly sliced
• 4 sheets nori seaweed
• 1 tbsp toasted sesame seeds
• 1/2 cup pickled ginger, for serving
• 1/4 cup tamari, for serving

Instructions

1. In a medium saucepan, combine the rinsed purple rice and filtered water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the water is fully absorbed and the rice is tender.
2. While the rice cooks, prepare the sushi vinegar by whisking together rice vinegar, organic cane sugar, and sea salt in a small bowl until dissolved. Set aside to cool.
3. Once the rice is cooked, transfer it to a large wooden bowl. Gently fold in the sushi vinegar mixture with a rice paddle, fanning the rice to cool it quickly and achieve a glossy finish.
4. Lay a bamboo sushi mat on a clean surface and place a sheet of nori on top, shiny side down. With wet hands, spread a thin layer of purple rice evenly over the nori, leaving a 1-inch border at the top.
5. Arrange thin slices of avocado in a line across the center of the rice. Sprinkle with toasted sesame seeds for a nutty crunch.
6. Using the bamboo mat, roll the sushi tightly away from you, applying even pressure. Moisten the nori border to seal the roll.
7. With a sharp, wet knife, slice the roll into 8 even pieces. Repeat with the remaining ingredients.
8. Serve the sushi rolls with pickled ginger and tamari on the side for dipping.

Each bite of these sushi rolls offers a delightful contrast between the sticky, slightly sweet purple rice and the buttery avocado, with the sesame seeds adding a subtle crunch. For an extra touch of elegance, arrange the rolls on a slate board with edible flowers scattered around.

Korean Purple Rice Bowl with Kimchi

How often do we pause to savor the simple, yet profound pleasures of a well-composed bowl? Today, let’s gently unfold the layers of a Korean Purple Rice Bowl with Kimchi, a dish that marries the earthy sweetness of purple rice with the vibrant tang of fermented kimchi, creating a harmony of flavors that feels both nourishing and exciting.

Ingredients

• 1 cup purple rice, rinsed and drained
• 1 1/2 cups water
• 1/2 teaspoon sea salt
• 1 cup napa cabbage kimchi, roughly chopped
• 1 tablespoon toasted sesame oil
• 2 pasture-raised eggs, lightly beaten
• 1 tablespoon clarified butter
• 1/2 avocado, thinly sliced
• 1 tablespoon black sesame seeds
• 1 scallion, finely chopped

Instructions

1. In a medium saucepan, combine the purple rice, water, and sea salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 20 minutes, or until the water is fully absorbed and the rice is tender.
2. While the rice cooks, heat the clarified butter in a non-stick skillet over medium heat. Add the beaten eggs and cook, stirring gently, until softly scrambled, about 2 minutes. Remove from heat and set aside.
3. In the same skillet, warm the toasted sesame oil over medium heat. Add the chopped kimchi and sauté for 3 minutes, until slightly caramelized.
4. To assemble, divide the cooked purple rice between two bowls. Top each with scrambled eggs, sautéed kimchi, avocado slices, a sprinkle of black sesame seeds, and chopped scallion.
5. For an extra layer of flavor, drizzle with a bit more toasted sesame oil before serving.

Relish the contrasting textures—the creamy avocado against the chewy rice, the crisp kimchi alongside the fluffy eggs. This bowl is a canvas for your creativity; consider adding a spoonful of gochujang for heat or a handful of fresh greens for brightness.

Purple Rice and Black Bean Burritos

Curled up in the quiet of the morning, the thought of wrapping the vibrant hues and earthy flavors of purple rice and black beans into a warm tortilla feels like a gentle embrace. This dish, a canvas of colors and textures, invites a moment of pause and savor.

Ingredients

• 1 cup forbidden purple rice, rinsed
• 1 1/2 cups organic black beans, cooked and drained
• 2 tbsp extra-virgin olive oil
• 1/2 cup red onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 4 large whole wheat tortillas
• 1/2 cup crumbled queso fresco
• 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced
• 1 lime, cut into wedges

Instructions

1. In a medium saucepan, combine the rinsed purple rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes, or until the water is absorbed and the rice is tender.
2. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the red onion and sauté for 3 minutes, until translucent.
3. Add the minced garlic, cumin, and smoked paprika to the skillet. Cook for 1 minute, stirring constantly to prevent burning.
4. Stir in the cooked black beans and cook for another 2 minutes, allowing the flavors to meld. Remove from heat.
5. Warm the tortillas in a dry skillet over medium heat for 30 seconds on each side, or until pliable.
6. To assemble the burritos, divide the cooked purple rice, black bean mixture, queso fresco, cilantro, and avocado slices evenly among the tortillas.
7. Squeeze a lime wedge over each burrito before folding the sides in and rolling tightly.

Here, the contrast between the nutty purple rice and the creamy black beans creates a symphony of textures, while the fresh cilantro and lime brighten each bite. Serve these burritos with a side of spicy salsa or a dollop of Greek yogurt for an extra layer of flavor.

Purple Rice Risotto with Mushrooms

Lingering in the quiet of the morning, the thought of a comforting yet vibrant dish comes to mind, one that marries the earthy depth of mushrooms with the subtle sweetness of purple rice, creating a risotto that’s as nourishing as it is visually striking.

Ingredients

• 1 cup purple rice, rinsed
• 4 cups vegetable stock, kept warm
• 1/2 cup dry white wine
• 1/4 cup clarified butter
• 1 cup mixed wild mushrooms, thinly sliced
• 1/2 cup shallots, finely diced
• 2 cloves garlic, minced
• 1/4 cup Parmesan cheese, freshly grated
• 2 tbsp fresh thyme leaves
• Salt, to precise taste

Instructions

1. In a heavy-bottomed pot, melt the clarified butter over medium heat until it shimmers.
2. Add the shallots and garlic, sautéing until translucent, about 3 minutes, ensuring they do not brown.
3. Introduce the mushrooms and thyme, cooking until the mushrooms release their moisture and begin to brown, approximately 5 minutes.
4. Stir in the purple rice, toasting it lightly for 2 minutes to enhance its nutty flavor.
5. Pour in the white wine, stirring constantly until the liquid is fully absorbed.
6. Begin adding the warm vegetable stock one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next, a process that should take about 25 minutes.
7. Once the rice is al dente and the mixture creamy, remove from heat and fold in the Parmesan cheese.
8. Season with salt carefully, tasting as you go to achieve the perfect balance.

Finished with a sprinkle of fresh thyme, this risotto presents a delightful contrast between the creamy rice and the earthy mushrooms, offering a dish that’s as satisfying to the palate as it is to the eye. Consider serving it alongside a crisp, green salad to complement its richness.

Purple Rice and Chicken Stir Fry

Vividly remembering the first time I encountered the harmonious blend of colors and flavors in this dish, it feels like a quiet celebration of simplicity and nourishment. The purple rice, with its nutty undertones, pairs beautifully with the tender, savory chicken, creating a meal that’s as comforting as it is vibrant.

Ingredients

• 1 cup forbidden purple rice, rinsed
• 2 tbsp cold-pressed sesame oil
• 1 lb free-range chicken breast, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp tamari sauce
• 1 cup organic snap peas, trimmed
• 1/2 cup purple cabbage, thinly sliced
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp rice vinegar
• 1 tsp raw honey
• 1/4 tsp crushed red pepper flakes

Instructions

1. In a medium saucepan, combine the rinsed purple rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the water is absorbed and the rice is tender.
2. While the rice cooks, heat 1 tbsp of sesame oil in a large skillet over medium-high heat. Add the chicken slices and cook for 5-7 minutes, until golden and cooked through. Remove and set aside.
3. In the same skillet, add the remaining sesame oil, garlic, and ginger. Sauté for 1 minute until fragrant.
4. Add the snap peas and purple cabbage to the skillet, stirring frequently for 3 minutes until slightly softened.
5. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until just set, then mix with the vegetables.
6. Return the chicken to the skillet. Add the tamari sauce, rice vinegar, honey, and red pepper flakes, stirring to combine. Cook for 2 minutes, allowing the flavors to meld.
7. Fluff the cooked purple rice with a fork and divide among plates. Top with the chicken and vegetable stir-fry.

Yielded by this process is a dish where the purple rice offers a slightly chewy texture, contrasting delightfully with the crisp vegetables and tender chicken. The tamari and honey glaze lends a subtle sweetness that balances the heat from the red pepper flakes, making each bite a complex yet comforting experience. Consider serving it with a sprinkle of sesame seeds for an added crunch.

Purple Rice Pancakes with Maple Syrup

Under the soft glow of the morning light, there’s something deeply comforting about the idea of purple rice pancakes, their unique hue a whisper of something special, drizzled with the golden sweetness of maple syrup. It’s a dish that feels both nourishing and indulgent, a quiet celebration of flavors and textures that come together in the most harmonious way.

Ingredients

• 1 cup purple rice flour, finely milled
• 1 1/2 cups whole milk, at room temperature
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1 tbsp pure maple syrup, plus extra for serving
• 1/2 tsp sea salt
• 1 tsp baking powder

Instructions

1. In a large mixing bowl, whisk together the purple rice flour, baking powder, and sea salt until well combined.
2. Add the lightly beaten eggs, whole milk, and 1 tbsp of maple syrup to the dry ingredients, stirring gently to incorporate. The batter should be smooth with a slight thickness.
3. Heat a non-stick skillet over medium-low heat (300°F) and brush lightly with clarified butter.
4. Pour 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges appear 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. Transfer the cooked pancakes to a warm plate and repeat the process with the remaining batter, brushing the skillet with more clarified butter as needed.

Off the heat, these pancakes reveal a tender, slightly chewy texture, with the earthy notes of purple rice beautifully balanced by the sweet, caramel-like maple syrup. For an extra touch of elegance, serve them with a sprinkle of edible flowers or a dollop of coconut whipped cream.

Purple Rice and Shrimp Paella

Evenings like these call for a dish that’s as vibrant in color as it is in flavor, a meal that turns the simple act of eating into a moment of quiet celebration. Purple rice and shrimp paella is just that—a canvas of deep hues and rich tastes, inviting you to slow down and savor.

Ingredients

• 1 1/2 cups purple rice, rinsed and drained
• 1 lb large shrimp, peeled and deveined
• 3 cups chicken stock, heated to a simmer
• 1/2 cup dry white wine
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1/4 cup extra-virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, crushed
• Salt, to precise measurement (1 tsp)
• Fresh parsley, finely chopped for garnish

Instructions

1. Heat the olive oil in a wide, shallow pan over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sliced red bell pepper, sautéing until the onion is translucent, approximately 5 minutes.
3. Stir in the minced garlic and smoked paprika, cooking for 1 minute until fragrant.
4. Pour in the white wine, allowing it to reduce by half, about 3 minutes, to concentrate the flavors.
5. Add the purple rice, stirring to coat each grain in the oil and wine mixture, ensuring even cooking.
6. Dissolve the crushed saffron threads in the simmering chicken stock, then gradually add the stock to the rice, one ladle at a time, waiting until each is absorbed before adding the next.
7. Once all the stock has been incorporated and the rice is al dente, arrange the shrimp on top of the rice, pressing them gently into the surface.
8. Cover the pan and cook for 5 minutes, or until the shrimp are opaque and cooked through.
9. Remove from heat and let stand, covered, for 5 minutes to allow the flavors to meld.
10. Garnish with freshly chopped parsley before serving.

A harmonious blend of textures awaits—the rice, tender yet slightly chewy, pairs beautifully with the succulent shrimp. Serve this paella straight from the pan for a rustic presentation, or plate it individually for a more refined dining experience.

Purple Rice Porridge with Dates and Nuts

Gently, the morning light filters through the kitchen window, casting a soft glow on the counter where a bowl of purple rice porridge with dates and nuts awaits. This dish, a harmonious blend of textures and flavors, invites a moment of quiet reflection before the day begins.

Ingredients

• 1 cup purple rice, rinsed and drained
• 4 cups filtered water
• 1/2 cup Medjool dates, pitted and finely chopped
• 1/4 cup raw almonds, roughly chopped
• 1/4 cup raw walnuts, roughly chopped
• 1 tbsp clarified butter
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine the purple rice and filtered water. Bring to a boil over high heat, then reduce to a simmer, covering with a lid.
2. Simmer the rice for 45 minutes, stirring occasionally to prevent sticking. Tip: For a creamier texture, stir more frequently during the last 15 minutes of cooking.
3. Add the chopped dates, almonds, walnuts, clarified butter, and sea salt to the saucepan. Stir well to combine.
4. Continue to cook, uncovered, for an additional 10 minutes, allowing the nuts to soften slightly and the flavors to meld. Tip: Adjust the consistency by adding a splash of water if the porridge becomes too thick.
5. Remove from heat and stir in the vanilla extract. Let the porridge sit for 5 minutes to thicken slightly before serving. Tip: For an extra touch of sweetness, drizzle with a bit of maple syrup or honey.

Comforting and nourishing, this porridge offers a delightful contrast between the creamy rice and the crunchy nuts, with the dates lending a natural sweetness. Serve it warm in a deep bowl, perhaps topped with a sprinkle of cinnamon or a dollop of coconut yogurt for an added layer of flavor.

Purple Rice and Vegetable Curry

Here in the quiet of the morning, as the light filters through the kitchen window, I find myself drawn to the comforting hues and aromas of purple rice and vegetable curry. It’s a dish that speaks of nourishment and warmth, a gentle reminder of the earth’s bounty.

Ingredients

• 1 cup purple rice, rinsed and drained
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin seeds
• 1 cup coconut milk, full-fat
• 2 cups mixed vegetables (carrots, bell peppers, and zucchini), diced
• 1 cup vegetable broth
• 1 tbsp lime juice
• 1/4 cup cilantro, chopped
• Salt, to taste

Instructions

1. In a medium saucepan, combine the purple rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes, or until the water is absorbed and the rice is tender.
2. While the rice cooks, heat the clarified butter in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
3. Stir in the turmeric and cumin seeds, toasting them for 30 seconds until fragrant, to unlock their full flavor potential.
4. Add the mixed vegetables to the skillet, stirring to coat them in the spice mixture. Cook for 5 minutes, until they begin to soften.
5. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle simmer. Cook for 10 minutes, allowing the flavors to meld and the vegetables to become tender.
6. Finish the curry by stirring in the lime juice and cilantro. Season with salt to taste, adjusting as needed for balance.
7. Serve the curry over the cooked purple rice, garnishing with additional cilantro if desired.

Rich in texture and vibrant in color, this dish offers a delightful contrast between the creamy curry and the slightly nutty purple rice. For an extra touch of elegance, serve it in a hollowed-out pumpkin or squash during the autumn months.

Purple Rice Stuffed Bell Peppers

Yesterday, as the light faded, I found myself drawn to the kitchen, craving something both nourishing and visually stunning. Purple rice stuffed bell peppers emerged as the answer, a dish that marries the earthy depth of forbidden rice with the sweet, crisp embrace of bell peppers.

Ingredients

• 4 large bell peppers, tops removed and seeds discarded
• 1 cup forbidden rice, rinsed
• 2 cups vegetable broth
• 1 tbsp extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup crumbled feta cheese
• 1/4 cup toasted pine nuts
• 1 tbsp fresh thyme leaves
• Salt, to precise taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a baking dish just large enough to hold the bell peppers snugly.
2. In a medium saucepan, combine the forbidden rice and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until translucent and fragrant, about 5 minutes.
4. Fluff the cooked rice with a fork, then gently fold in the sautéed onion and garlic, feta cheese, pine nuts, and thyme. Season with salt carefully, as the feta adds saltiness.
5. Stand the prepared bell peppers in the greased baking dish. Spoon the rice mixture into each pepper, packing lightly to fill completely.
6. Bake for 25-30 minutes, until the peppers are tender and the filling is heated through. For a golden top, broil for the last 2 minutes, watching closely to prevent burning.

Velvety and vibrant, these stuffed peppers offer a delightful contrast between the tender rice and the crisp pepper shell. Serve atop a swirl of herbed yogurt for an extra layer of flavor and texture.

Purple Rice and Salmon Poke Bowl

Venturing into the realm of vibrant, nourishing bowls, this dish marries the earthy tones of purple rice with the delicate richness of salmon, creating a symphony of flavors and textures that dance on the palate.

Ingredients

• 1 cup forbidden purple rice, rinsed
• 1 1/2 cups water
• 1/2 lb sushi-grade salmon, cubed
• 2 tbsp tamari sauce
• 1 tbsp toasted sesame oil
• 1 tsp fresh ginger, finely grated
• 1/2 avocado, sliced
• 1/4 cup pickled radish
• 1 tbsp black sesame seeds
• 1/2 cup microgreens

Instructions

1. In a medium saucepan, combine the rinsed purple rice and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 25 minutes, or until the water is fully absorbed and the rice is tender.
2. While the rice cooks, in a medium bowl, gently toss the cubed salmon with tamari sauce, toasted sesame oil, and grated ginger until evenly coated. Let marinate at room temperature for 10 minutes.
3. Once the rice is cooked, fluff it with a fork and divide it evenly between two bowls.
4. Arrange the marinated salmon, avocado slices, and pickled radish over the rice in each bowl.
5. Sprinkle each bowl with black sesame seeds and top with microgreens for a fresh, peppery finish.

Here, the creamy avocado and tangy pickled radish contrast beautifully with the umami-rich salmon and nutty purple rice, offering a bowl that’s as visually stunning as it is satisfying. Consider serving with a side of wasabi or a drizzle of spicy mayo for an extra kick.

Purple Rice and Lentil Soup

Zenith moments in the kitchen often arrive unannounced, like the quiet simmer of a pot that gradually fills the air with warmth and aroma. Today, let’s embrace such a moment with a bowl of comforting purple rice and lentil soup, a dish that marries the earthy depth of lentils with the subtle nuttiness of purple rice, creating a harmony of flavors and textures that soothe the soul.

Ingredients

• 1 cup purple rice, rinsed
• 1 cup green lentils, picked over and rinsed
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 4 cups vegetable broth
• 1 cup water
• 1 tbsp lemon juice, freshly squeezed
• 1/2 cup cilantro, finely chopped
• Sea salt, to taste

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion, sautéing until translucent and slightly golden, approximately 5 minutes.
3. Stir in the minced garlic, ground cumin, and ground turmeric, cooking until fragrant, about 1 minute.
4. Add the rinsed purple rice and green lentils to the pot, stirring to coat them evenly with the spice mixture.
5. Pour in the vegetable broth and water, bringing the mixture to a gentle boil.
6. Reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the rice and lentils are tender.
7. Stir in the freshly squeezed lemon juice and chopped cilantro, adjusting the seasoning with sea salt as needed.
8. Remove from heat and let the soup sit, covered, for 10 minutes to allow the flavors to meld.

Nourishing and vibrant, this soup boasts a velvety texture with each spoonful, the purple rice lending a slight chewiness against the soft lentils. Serve it with a dollop of yogurt or a sprinkle of toasted cumin seeds for an added layer of flavor and texture.

Purple Rice and Beef Meatballs

Yesterday, as the evening light faded, I found myself drawn to the kitchen, craving something both comforting and visually striking. That’s when the idea of purple rice and beef meatballs came to mind, a dish that promises warmth with a pop of color.

Ingredients

• 1 cup forbidden purple rice, rinsed
• 1 lb ground beef, 85% lean
• 1/4 cup panko breadcrumbs
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh thyme leaves
• 2 cloves garlic, minced
• 1/4 cup finely grated Parmesan cheese

Instructions

1. In a medium saucepan, combine the rinsed purple rice with 2 cups of water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the rice is tender and the water is absorbed.
2. While the rice cooks, preheat your oven to 375°F and line a baking sheet with parchment paper.
3. In a large mixing bowl, combine the ground beef, panko breadcrumbs, beaten egg, sea salt, black pepper, thyme leaves, minced garlic, and Parmesan cheese. Mix gently with your hands until just combined; overmixing can make the meatballs tough.
4. Form the mixture into 12 evenly sized meatballs, placing them on the prepared baking sheet as you go.
5. Heat the clarified butter in a large skillet over medium heat. Add the meatballs in batches, browning them on all sides, about 2 minutes per side. Transfer the browned meatballs back to the baking sheet.
6. Bake the meatballs in the preheated oven for 15 minutes, or until they reach an internal temperature of 160°F.
7. Serve the meatballs over a bed of the cooked purple rice, garnishing with additional thyme leaves if desired.

Here, the tender meatballs, rich with Parmesan and thyme, contrast beautifully with the slightly nutty purple rice. For an extra touch of elegance, drizzle with a balsamic reduction just before serving.

Purple Rice and Chickpea Salad

Evenings like these call for something nourishing yet uncomplicated, a dish that whispers of comfort and color. Purple rice and chickpea salad is just that—a vibrant, textural melody that’s as pleasing to the palate as it is to the eye.

Ingredients

• 1 cup purple rice, rinsed
• 2 cups water
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup extra-virgin olive oil
• 2 tbsp lemon juice, freshly squeezed
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup red onion, finely diced
• 1/3 cup fresh parsley, chopped
• 1/4 cup roasted almonds, roughly chopped

Instructions

1. In a medium saucepan, combine the purple rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the water is fully absorbed and the rice is tender.
2. While the rice cooks, in a large bowl, whisk together the olive oil, lemon juice, Dijon mustard, sea salt, and black pepper until emulsified.
3. Add the chickpeas, red onion, and parsley to the bowl with the dressing. Toss gently to combine.
4. Once the rice is cooked, fluff it with a fork and let it cool for 5 minutes. Then, add it to the bowl with the chickpea mixture, tossing carefully to avoid breaking the rice grains.
5. Sprinkle the roasted almonds over the salad just before serving to maintain their crunch.

Offering a delightful contrast between the creamy chickpeas and the chewy purple rice, this salad is a feast of textures. The bright acidity of the dressing cuts through the richness, making it a perfect companion for grilled vegetables or as a standalone light meal. For an extra touch of elegance, serve it on a bed of arugula with a sprinkle of feta cheese.

Purple Rice and Tofu Scramble

Evenings like these call for something both nourishing and visually striking, a dish that comforts the soul while delighting the senses. Purple rice and tofu scramble is just that—a harmonious blend of textures and flavors, perfect for a quiet dinner or a leisurely brunch.

Ingredients

• 1 cup purple rice, rinsed
• 2 cups water
• 14 oz firm tofu, pressed and crumbled
• 2 tbsp extra-virgin olive oil
• 1/2 tsp turmeric powder
• 1/4 tsp smoked paprika
• 1/4 tsp sea salt
• 1/4 cup scallions, thinly sliced
• 1 tbsp nutritional yeast

Instructions

1. In a medium saucepan, combine the purple rice and water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook for 45 minutes, or until the water is fully absorbed and the rice is tender.
2. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the crumbled tofu, turmeric, smoked paprika, and sea salt. Cook, stirring occasionally, for 10 minutes, or until the tofu is lightly golden.
3. Add the scallions and nutritional yeast to the skillet, stirring to combine. Cook for an additional 2 minutes, just until the scallions are softened.
4. Fluff the cooked purple rice with a fork and divide it between two plates. Top each serving with the tofu scramble.

Bright in color and rich in flavor, this dish offers a delightful contrast between the earthy, slightly nutty purple rice and the savory, spiced tofu scramble. For an extra touch of elegance, garnish with edible flowers or a drizzle of tahini.

Purple Rice and Berry Parfait

On a quiet morning like this, when the light filters through the curtains just so, there’s something deeply comforting about preparing a dish that’s as nourishing to the soul as it is to the body. The Purple Rice and Berry Parfait is one such creation, a layered symphony of textures and flavors that invites you to pause and savor each bite.

Ingredients

• 1 cup purple rice, rinsed and drained
• 2 cups water
• 1/4 cup pure maple syrup
• 1 teaspoon vanilla extract
• 1 cup mixed berries (blueberries, raspberries, blackberries)
• 1/2 cup Greek yogurt
• 1 tablespoon honey
• 1/4 cup granola
• Fresh mint leaves for garnish

Instructions

1. In a medium saucepan, combine the purple rice and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 25 minutes, or until the rice is tender and the water is absorbed.
2. Remove the rice from the heat and stir in the maple syrup and vanilla extract. Let it cool to room temperature, about 20 minutes, for the flavors to meld.
3. While the rice cools, gently wash the mixed berries and pat them dry with a paper towel. Set aside.
4. In a small bowl, whisk together the Greek yogurt and honey until smooth.
5. To assemble the parfait, layer the cooled purple rice, mixed berries, and yogurt mixture in a clear glass. Repeat the layers until the glass is full.
6. Sprinkle the top with granola and garnish with fresh mint leaves.
7. Chill the parfait in the refrigerator for at least 30 minutes before serving to allow the flavors to deepen.

Now, the parfait presents a delightful contrast between the creamy yogurt, the chewy purple rice, and the burst of freshness from the berries. For an extra touch of elegance, serve it in vintage glasses with a sprig of lavender on the side.

Conclusion

Outstanding in both flavor and presentation, these 18 purple rice recipes offer a delightful twist to your gourmet meals. Perfect for home cooks looking to add a splash of color and nutrition to their dishes, we invite you to explore these exquisite options. Don’t forget to leave a comment with your favorite recipe and share the love by pinning this article on Pinterest. Happy cooking!

Bella Bacinos