18 Exquisite Purple Rice Recipes for Gourmet Meals

Dive into the vibrant world of purple rice with our roundup of 18 Exquisite Purple Rice Recipes for Gourmet Meals! Whether you’re looking to spice up your weeknight dinners or impress guests with something uniquely delicious, these recipes are your ticket to a colorful culinary adventure. Perfect for home cooks eager to explore new flavors, each dish promises to bring a touch of gourmet magic to your table. Let’s get cooking!

Purple Rice Pudding with Coconut Milk

Dive into the creamy, dreamy world of Purple Rice Pudding with Coconut Milk, a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 cup purple rice
• 4 cups water
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/4 tsp salt
• 1 tsp vanilla extract
• Toasted sesame seeds for garnish

Instructions

1. Rinse the purple rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the water is absorbed.
3. Stir in the coconut milk, 1/2 cup sugar, and 1/4 tsp salt. Cook over medium heat, stirring frequently, for 10 minutes until the mixture thickens slightly.
4. Remove from heat and stir in 1 tsp vanilla extract.
5. Serve warm or chilled, garnished with toasted sesame seeds for a nutty crunch.

The vibrant hue of the purple rice paired with the rich coconut milk creates a dessert that’s not only a feast for the eyes but also a delightful contrast of textures.

Tip: For an extra layer of flavor, toast the sesame seeds in a dry pan over medium heat until golden, about 2 minutes.

Thai Purple Rice Salad with Mango

Brighten up your meal with this vibrant Thai Purple Rice Salad with Mango, a perfect blend of sweet, savory, and tangy flavors that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup Thai purple rice
• 2 cups water
• 1 ripe mango, peeled and diced
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped green onions
• 2 tbsp lime juice
• 1 tbsp fish sauce
• 1 tbsp honey
• 1/2 tsp crushed red pepper flakes
• 1/4 cup roasted peanuts, chopped

Instructions

1. Rinse the Thai purple rice under cold water until the water runs clear. Combine the rice and water in a medium saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool to room temperature.
2. In a large bowl, combine the cooled rice, diced mango, shredded carrots, chopped cilantro, and chopped green onions.
3. In a small bowl, whisk together the lime juice, fish sauce, honey, and crushed red pepper flakes until well combined. Pour the dressing over the rice mixture and toss gently to coat.
4. Sprinkle the chopped roasted peanuts over the top before serving.

The contrast of the nutty purple rice with the sweet mango and the crunch of peanuts makes this salad a textural delight that’s sure to impress.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes after adding the dressing to allow the flavors to meld together.

Purple Rice Sushi Rolls with Avocado

Dive into the vibrant world of sushi with these Purple Rice Sushi Rolls, where the nutty flavor of purple rice meets the creamy texture of avocado for a delightful twist on the classic.

Ingredients

• 1 cup purple rice, rinsed
• 1 1/4 cups water
• 2 tbsp rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• 1 ripe avocado, sliced
• 4 sheets nori (seaweed)
• 1 tbsp sesame seeds, toasted

Instructions

1. Combine the purple rice and water in a rice cooker or pot. Cook according to the rice cooker’s instructions or bring to a boil, then simmer covered for 20 minutes until the water is absorbed and the rice is tender.
2. In a small bowl, mix the rice vinegar, sugar, and salt until dissolved. Gently fold this mixture into the cooked rice and let it cool to room temperature.
3. Lay a nori sheet on a bamboo sushi mat. Spread a quarter of the rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange avocado slices in a line along the bottom edge of the rice. Sprinkle with sesame seeds.
5. Roll the sushi tightly from the bottom, using the mat to help. Moisten the top border with a little water to seal the roll.
6. Repeat with the remaining nori sheets, rice, and avocado. Slice each roll into 6 pieces with a sharp, wet knife.

The striking color of the purple rice makes these sushi rolls a showstopper, while the avocado adds a buttery contrast that’s simply irresistible.

Tip: For extra flavor, serve with a side of soy sauce mixed with a dash of wasabi.

Korean Purple Rice Bowls with Kimchi

Dive into the vibrant flavors of Korea with these Purple Rice Bowls, a colorful and nutritious meal that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup black rice
• 1 1/2 cups water
• 1/2 tsp salt
• 1 cup kimchi, chopped
• 1 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tsp sugar
• 2 eggs
• 1/2 avocado, sliced
• 1 green onion, thinly sliced
• 1 tsp sesame seeds

Instructions

1. Rinse the black rice under cold water until the water runs clear. Combine the rice, water, and salt in a rice cooker or pot. Cook according to your rice cooker’s settings or bring to a boil, then simmer covered for 30 minutes until the rice is tender and water is absorbed.
2. While the rice cooks, heat the sesame oil in a pan over medium heat. Add the kimchi, soy sauce, and sugar, stirring for 2-3 minutes until the kimchi is slightly caramelized. Set aside.
3. In the same pan, fry the eggs to your liking, aiming for slightly runny yolks.
4. To assemble, divide the purple rice between two bowls. Top with the kimchi mixture, fried eggs, avocado slices, and sprinkle with green onion and sesame seeds.

The contrast of the nutty purple rice with the tangy, spicy kimchi and creamy avocado creates a symphony of flavors and textures that’s utterly addictive.

Tip: For an extra crunch, add some toasted seaweed strips or cucumber slices on top.

Purple Rice and Black Bean Burritos

These Purple Rice and Black Bean Burritos are a vibrant twist on the classic, packed with nutrients and flavors that will make your meal prep exciting.

Ingredients

• 1 cup purple rice
• 2 cups water
• 1 can (15 oz) black beans, drained and rinsed
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp salt
• 4 large flour tortillas
• 1 avocado, sliced
• 1/4 cup fresh cilantro, chopped
• 1/2 cup shredded cheese (cheddar or Mexican blend)

Instructions

1. Rinse the purple rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes or until the rice is tender and water is absorbed.
2. While the rice cooks, heat 1 tbsp olive oil in a skillet over medium heat. Add the diced onion and minced garlic, sautéing until soft, about 5 minutes. Stir in the black beans, 1 tsp ground cumin, and 1/2 tsp salt, cooking for another 3 minutes until warmed through.
3. Warm the flour tortillas in a dry skillet or microwave for about 30 seconds to make them pliable.
4. To assemble the burritos, divide the cooked purple rice, black bean mixture, sliced avocado, chopped cilantro, and shredded cheese among the tortillas. Fold in the sides and roll up tightly.
5. Serve immediately, or wrap in foil and keep warm in a low oven until ready to serve.

The striking color of the purple rice against the creamy avocado and hearty black beans makes these burritos as visually appealing as they are delicious.

Tip: For an extra kick, add a dash of hot sauce or a spoonful of salsa to each burrito before rolling.

Sweet Purple Rice with Mango and Coconut

This Sweet Purple Rice with Mango and Coconut is a vibrant, tropical treat that’s as pleasing to the eye as it is to the palate, perfect for bringing a splash of color and flavor to your table.

Ingredients

• 1 cup sweet purple rice
• 1 1/2 cups water
• 1 can (13.5 oz) coconut milk
• 1/2 cup sugar
• 1/2 tsp salt
• 2 ripe mangoes, peeled and sliced
• 2 tbsp toasted sesame seeds

Instructions

1. Rinse the sweet purple rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight for best results.
2. Drain the rice and transfer it to a medium saucepan. Add 1 1/2 cups water, bring to a boil, then reduce the heat to low, cover, and simmer for 25 minutes until the rice is tender and the water is absorbed.
3. In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat, stirring constantly, until the sugar is completely dissolved, about 3 minutes.
4. Pour the coconut milk mixture over the cooked rice, stirring gently to combine. Let the rice sit for 10 minutes to absorb the flavors.
5. Serve the sweet purple rice warm or at room temperature, topped with sliced mangoes and sprinkled with toasted sesame seeds.

The contrast between the creamy coconut rice and the fresh, juicy mango creates a delightful balance of textures and flavors that’s irresistibly delicious.

Tip: For an extra touch of luxury, drizzle a little extra coconut milk over the top before serving.

Purple Rice Risotto with Mushrooms

Dive into the rich, earthy flavors of this Purple Rice Risotto with Mushrooms, a dish that brings a colorful twist to your dinner table with its stunning hue and creamy texture.

Ingredients

• 1 cup purple rice
• 4 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz mushrooms, sliced
• 1/2 cup dry white wine
• 1/2 cup grated Parmesan cheese
• 2 tbsp butter
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, bring the vegetable broth to a simmer over low heat.
2. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
3. Add mushrooms to the skillet and cook until they release their juices and become tender, about 5 minutes.
4. Stir in purple rice, coating it with the oil and vegetables, then pour in white wine. Cook until the wine is mostly absorbed.
5. Add 1/2 cup of the warm broth to the rice, stirring frequently until absorbed. Continue adding broth 1/2 cup at a time, stirring constantly, until the rice is creamy and tender, about 30 minutes.
6. Remove from heat. Stir in Parmesan cheese, butter, 1/2 tsp salt, and 1/4 tsp black pepper until well combined.
7. Garnish with fresh parsley before serving.

The vibrant purple rice not only adds a pop of color but also a nutty flavor that pairs beautifully with the umami-rich mushrooms.

Tip: For an extra layer of flavor, try using a mix of wild mushrooms like shiitake and oyster.

Japanese Purple Rice Onigiri

These Japanese Purple Rice Onigiri are not just a feast for the eyes with their vibrant hue but also a delightful treat that’s surprisingly simple to make at home.

Ingredients

• 1 cup purple rice (also known as black rice or forbidden rice)
• 1 1/2 cups water
• 1/2 tsp salt
• 1 tbsp rice vinegar
• 1 tsp sugar
• Nori sheets, cut into strips for wrapping

Instructions

1. Rinse the purple rice under cold water until the water runs clear. Combine the rice and 1 1/2 cups water in a rice cooker or pot. Cook according to your rice cooker’s instructions or bring to a boil, then simmer covered for 30 minutes until the water is absorbed and the rice is tender.
2. In a small bowl, mix together 1/2 tsp salt, 1 tbsp rice vinegar, and 1 tsp sugar until dissolved. Gently fold this mixture into the cooked rice while it’s still warm.
3. Wet your hands with water to prevent sticking, then take a handful of the rice and shape it into a triangle or ball. Wrap a strip of nori around the base of each onigiri for easy handling and a bit of crunch.

The natural sweetness of the purple rice paired with the tangy vinegar seasoning creates a unique flavor profile that’s both refreshing and satisfying. Perfect for a lunchbox or a snack on the go.

Tip: For an extra flavor boost, try filling the center of each onigiri with a small piece of umeboshi (pickled plum) before shaping.

Purple Rice Paella with Seafood

Dive into the vibrant flavors of the sea with this stunning Purple Rice Paella, a twist on the classic that’s as visually impressive as it is delicious.

Ingredients

• 1 1/2 cups purple rice
• 3 cups seafood stock
• 1/2 lb shrimp, peeled and deveined
• 1/2 lb mussels, cleaned
• 1/2 lb scallops
• 1/4 cup olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large paella pan over medium heat. Add onion, garlic, and red bell pepper, sautéing until soft, about 5 minutes.
2. Stir in the purple rice, smoked paprika, and saffron, coating the rice evenly with the oil and spices.
3. Pour in the seafood stock and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
4. Arrange the shrimp, mussels, and scallops on top of the rice. Cover and cook for another 10 minutes, or until the seafood is cooked through and the rice is tender.
5. Season with salt and pepper to taste, and sprinkle with fresh parsley before serving.

The striking purple rice not only adds a pop of color but also a nutty flavor that pairs beautifully with the tender seafood. This dish is sure to be the centerpiece of any dinner table.

Tip: For an extra touch of luxury, garnish with lemon wedges and a drizzle of truffle oil before serving.

Purple Rice and Chicken Stir Fry

This Purple Rice and Chicken Stir Fry is a vibrant, flavorful dish that brings a pop of color and a heap of nutrition to your dinner table in under 30 minutes.

Ingredients

• 1 cup purple rice, rinsed
• 2 cups water
• 1 tbsp olive oil
• 1 lb chicken breast, thinly sliced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp sesame oil
• 1/4 tsp red pepper flakes
• 2 green onions, sliced

Instructions

1. In a medium saucepan, combine purple rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until rice is tender and water is absorbed.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken, garlic, and ginger, stirring frequently for 5 minutes until chicken is no longer pink.
3. Add red bell pepper and broccoli to the skillet. Cook for another 3 minutes, stirring occasionally, until vegetables are crisp-tender.
4. Stir in soy sauce, honey, sesame oil, and red pepper flakes. Cook for 1 minute until everything is well coated and heated through.
5. Serve the stir fry over the cooked purple rice, garnished with green onions.

The natural sweetness of the honey and the slight heat from the red pepper flakes create a perfect balance with the nutty purple rice, making every bite a delightful experience.

Tip: For an extra crunch, sprinkle some toasted sesame seeds on top before serving.

Purple Rice Pancakes with Maple Syrup

Start your morning with a twist by whipping up these vibrant Purple Rice Pancakes, drizzled with maple syrup for a sweet, comforting finish.

Ingredients

• 1 cup purple rice flour
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup milk
• 1 large egg
• 2 tablespoons melted butter
• Maple syrup, for serving

Instructions

1. In a large bowl, whisk together 1 cup purple rice flour, 1 tablespoon sugar, 1 teaspoon baking powder, and 1/4 teaspoon salt.
2. In another bowl, beat 1 cup milk, 1 large egg, and 2 tablespoons melted butter until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Let the batter sit for 5 minutes.
4. Heat a non-stick skillet over medium heat. Pour 1/4 cup of batter for each pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes.
5. Serve warm with maple syrup.

The natural nuttiness of purple rice flour gives these pancakes a unique depth of flavor, while their striking color makes them a showstopper on the breakfast table.

Tip: For extra fluffy pancakes, avoid overmixing the batter—it’s okay if there are a few lumps.

Purple Rice and Vegetable Curry

This Purple Rice and Vegetable Curry is a vibrant, comforting dish that brings a pop of color and a heap of flavor to your dinner table.

Ingredients

• 1 cup purple rice
• 2 cups water
• 1 tbsp coconut oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 cup carrots, sliced
• 1 cup bell peppers, diced
• 1 can (13.5 oz) coconut milk
• 2 tbsp red curry paste
• 1 tbsp soy sauce
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 cup fresh basil, chopped

Instructions

1. Rinse the purple rice under cold water until the water runs clear. Combine the rice and 2 cups water in a pot, bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and water is absorbed.
2. Heat 1 tbsp coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger, sautéing for 2 minutes until fragrant.
3. Add the carrots and bell peppers to the skillet, cooking for another 5 minutes until the vegetables begin to soften.
4. Stir in the coconut milk, 2 tbsp red curry paste, 1 tbsp soy sauce, 1 tsp sugar, and 1/2 tsp salt. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally.
5. Remove from heat and fold in the fresh basil. Serve the curry over the cooked purple rice.

The striking hue of the purple rice against the creamy, spiced curry makes this dish as visually stunning as it is delicious.

Tip: For an extra layer of flavor, toast the purple rice in a dry skillet for a few minutes before boiling.

Purple Rice Stuffed Bell Peppers

These Purple Rice Stuffed Bell Peppers are a vibrant twist on a classic, packing a punch of color and flavor that’s sure to brighten up your dinner table.

Ingredients

• 4 large bell peppers, any color
• 1 cup purple rice, uncooked
• 2 cups water
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp cumin
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• 1/4 cup chopped fresh cilantro

Instructions

1. Preheat the oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
2. In a medium saucepan, combine the purple rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender and water is absorbed.
3. Heat the olive oil in a skillet over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes. Stir in the cooked rice, salt, black pepper, and cumin, mixing well.
4. Stuff each bell pepper with the rice mixture, packing it in tightly. Place the peppers in a baking dish and cover with foil.
5. Bake for 25 minutes. Remove the foil, sprinkle each pepper with cheese, and bake for another 10 minutes until the cheese is bubbly and golden.
6. Garnish with chopped cilantro before serving.

The nutty flavor of purple rice pairs beautifully with the sweetness of bell peppers, creating a dish that’s as nutritious as it is eye-catching.

Tip: For an extra layer of flavor, try adding a pinch of smoked paprika to the rice mixture before stuffing the peppers.

Purple Rice and Tofu Scramble

Start your morning with a vibrant and nutritious twist on the classic scramble—this Purple Rice and Tofu Scramble is as delightful to look at as it is to eat!

Ingredients

• 1 cup purple rice, cooked
• 14 oz firm tofu, drained and crumbled
• 2 tbsp olive oil
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp black pepper
• 1/4 tsp salt
• 1/4 cup green onions, chopped
• 1 tbsp soy sauce

Instructions

1. Heat olive oil in a large skillet over medium heat. Add crumbled tofu and cook for 5 minutes, stirring occasionally.
2. Sprinkle turmeric, garlic powder, onion powder, black pepper, and salt over the tofu. Stir well to combine and cook for another 2 minutes.
3. Add cooked purple rice to the skillet, mixing gently to avoid breaking the rice grains. Cook for 3 minutes until everything is heated through.
4. Stir in green onions and soy sauce, cook for 1 more minute, then remove from heat.

The striking color of the purple rice paired with the golden tofu creates a visually stunning dish that’s packed with protein and fiber. Perfect for those who love a hearty, plant-based breakfast!

Tip: For an extra flavor boost, top with avocado slices or a drizzle of sriracha before serving.

Purple Rice Porridge with Dates and Nuts

Start your morning with a bowl of comforting Purple Rice Porridge with Dates and Nuts, a nutritious twist on the classic that’s as pleasing to the eye as it is to the palate.

Ingredients

• 1 cup purple rice
• 4 cups water
• 1/2 cup chopped dates
• 1/4 cup mixed nuts (almonds, walnuts, and pecans), roughly chopped
• 2 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions

1. Rinse the purple rice under cold water until the water runs clear.
2. In a medium pot, combine the rinsed rice and 4 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 45 minutes, stirring occasionally.
3. Add the chopped dates, mixed nuts, honey, ground cinnamon, and salt to the pot. Stir well to combine.
4. Continue to cook, uncovered, for another 15 minutes, or until the porridge reaches your desired consistency, stirring occasionally to prevent sticking.
5. Remove from heat and let it sit for 5 minutes before serving. The porridge will thicken slightly as it cools.

The vibrant hue of the purple rice paired with the natural sweetness of dates and the crunch of nuts makes this porridge a visually stunning and texturally delightful breakfast option.

Tip: For an extra creamy texture, stir in a splash of coconut milk or almond milk just before serving.

Purple Rice and Salmon Poke Bowls

Dive into the vibrant flavors of the Pacific with this colorful Purple Rice and Salmon Poke Bowl, a perfect blend of freshness and heartiness for any day of the week.

Ingredients

• 1 cup purple rice, rinsed
• 1 1/2 cups water
• 1/2 lb fresh salmon, cubed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp salt
• 1/2 avocado, sliced
• 1/4 cup cucumber, diced
• 1/4 cup carrots, julienned
• 1 tbsp green onions, chopped
• 1 tsp sesame seeds

Instructions

1. In a medium saucepan, combine the purple rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the water is absorbed and the rice is tender.
2. While the rice cooks, marinate the salmon cubes in soy sauce, sesame oil, and salt for 10 minutes.
3. Once the rice is done, fluff it with a fork and divide it between two bowls.
4. Top the rice with marinated salmon, avocado slices, diced cucumber, julienned carrots, and chopped green onions.
5. Sprinkle sesame seeds over the top for a nutty crunch.

The contrast of the tender, marinated salmon against the chewy purple rice and crisp vegetables makes every bite a delightful experience.

Tip: For an extra kick, drizzle with sriracha mayo before serving.

Purple Rice and Lentil Soup

Warm up your kitchen with this vibrant Purple Rice and Lentil Soup, a hearty dish that’s as nutritious as it is colorful.

Ingredients

• 1 cup purple rice
• 1 cup green lentils
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Rinse the purple rice and lentils under cold water until the water runs clear.
2. In a large pot, heat 1 tbsp olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Stir in the rinsed rice and lentils, followed by 4 cups vegetable broth, 1 tsp ground cumin, and 1/2 tsp smoked paprika. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 45 minutes, or until the rice and lentils are tender.
5. Season with salt and pepper to taste before serving.
6. Garnish each bowl with fresh cilantro.

The striking purple hue of the rice makes this soup a showstopper, while the lentils add a satisfying texture that’s both creamy and hearty.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan for 30 seconds before adding them to the soup.

Purple Rice Chocolate Pudding

Dive into the luxurious blend of earthy purple rice and rich chocolate in this unique pudding that’s as visually stunning as it is delicious.

Ingredients

• 1 cup purple rice
• 3 cups water
• 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tsp vanilla extract
• 1/2 tsp salt
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/2 cup dark chocolate chips

Instructions

1. Rinse the purple rice under cold water until the water runs clear.
2. In a medium saucepan, combine the rinsed rice and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the water is absorbed.
3. Stir in 1/2 cup sugar, 1/4 cup cocoa powder, 1 tsp vanilla extract, and 1/2 tsp salt into the cooked rice until well combined.
4. Gradually add 2 cups whole milk and 1/2 cup heavy cream, stirring constantly over medium heat until the mixture thickens, about 10 minutes.
5. Remove from heat and stir in 1/2 cup dark chocolate chips until melted and the pudding is smooth.
6. Pour the pudding into serving dishes and chill for at least 2 hours before serving.

The vibrant purple hue of the rice paired with the deep chocolate flavor creates a dessert that’s not only a feast for the eyes but a celebration of textures and tastes.

Tip: For an extra touch of elegance, garnish with whipped cream and a sprinkle of cocoa powder before serving.

Conclusion

We hope these 18 exquisite purple rice recipes inspire your next gourmet meal! Each dish offers a unique blend of flavors and colors, perfect for home cooks looking to add a vibrant twist to their dining table. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article on Pinterest for your next culinary adventure. Happy cooking!

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