Does purple rice taste different?

It sure does. Purple rice, like black rice itself, leans nuttier and more earthy than plain white rice. As it cooks, the black rice infuses both color and flavor into the white, turning the dish deeper, richer, and more complex. The more you add, the more nuanced the final dish.

Does purple rice have arsenic?

Yes, purple rice, as with all rice, contains varying amounts of arsenic. The amount and type of arsenic (organic or inorganic) will vary depending on the type of rice and the conditions under which it was grown. For more information on arsenic in rice, read this .

Is purple rice good for you?

The more black rice in your purple rice recipe, the more nutrient dense it will be. Black rice, often called forbidden rice, is an unrefined, whole-grain variety with high amounts of fiber, essential nutrients, and the same antioxidants found in blueberries and blackberries.

Why didn't my rice turn purple?

Three causes cover most cases. First , boiling instead of steaming. Boiling washes the anthocyanin pigment out of the black rice into the cooking water rather than into the white rice. Always steam or use the pilaf method (where the rice absorbs all the water by the end of cooking). Second , not enough black rice in the ratio. A tablespoon per cup of white rice produces a subtle color. Add more for a deeper purple. Third , rinsing too much or soaking the black rice too long on its own. A quick rinse is fine, but a long one will pull color out before it has a chance to transfer to the white rice during cooking.

Purple Rice Recipe | Edible Times

Ingredients

Scale

1 cup of basmati or long-grain white rice for non-glutinous, or sushi rice for sticky purple rice
¼ cup of black rice
2¼ cups of water (follow brand instructions for rice cooker)
A decent pinch of salt ( about ½ teaspoon, less if using a table or iodized salt)

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Instructions

Measure, then rinse the white rice thoroughly, the black rice briefly. Submerge the rice in a bowl full of water and swish vigorously. Likewise, run water through the white rice while it's in a large mesh strainer until it runs clear. Transfer to the pot. Quickly, similarly rinse the black rice and add to the pot.
Bring to a boil and cook over low heat. Add the water and a pinch of salt to the rice and bring to a boil. Immediately turn down the heat to medium-low and cover tightly. After 15 minutes, check the rice for doneness by tasting a few grains. If the water is gone but the rice is still chewy or hard, add a quarter cup more water, covering tightly again. The black rice grains can take up to 30 minutes to become tender. Repeat adding water as needed.
Set aside, then fluff with a fork. Once the rice is tender but still has texture, take the pot off the heat and let it sit for ten minutes. Fluff the rice with a fork, and serve. Leftover purple rice keeps for up to five days refrigerated. Reheat in a covered pan over low heat with a splash of water, or in the microwave.

Notes

Do not boil. The only method that will not produce purple rice is boiling in excess water — the pigment washes out into the cooking liquid rather than transferring to the white rice. Always use the absorption or steaming method.

For Korean purple rice (heukmi bap), use a 1:8 ratio of black to white rice for a subtle color and flavor. Increase to 1:4 for deeper purple.

For Thai sticky purple rice, soak black and white glutinous rice together for up to eight hours before steaming in a bamboo basket or cheesecloth-lined colander over boiling water.

Author: Chef Christina, CCMP
Prep Time: 5 minutes
Cook Time: 10-25 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Korean/Chinese/Thai
Diet: Gluten Free

Nutrition

Serving Size: ½ cup of rice
Calories: 160
Sodium: 290.7 mg
Fat: 1.5 g
Carbohydrates: 34 g
Fiber: 1 g
Protein: 4 g
Cholesterol: 0 mg