This little known but wildly flavorful rice from Thailand, where it’s known as Khao Hom Nil”, boasts a vivid purple hue and a wealth of nutritional properties. Purple Rice is used in a lot of cultures, like Thailand and India, and is also revered in China. It’s usually found served as part of a sweet preparation, but take this as tradition, as purple rice is perfectly delicious in savory dishes.
When cooked, Purple Rice turns a deep violet color, almost inky black. It tends to bleed to other ingredients, so if you don’t want to end with a monochromatic dish, add other ingredients at the end of the preparation – or cook them separately. The flavor is nutty, much like wild rice, and it has a texture that’s sticky and chewy, making it a great option for rice rolls and balls and sticky rice pudding.
Match Purple Rice with coconut sauce and mango for a delicious dessert or serve it alongside stir-fry veggies for a pretty and colorful side dish. Purple Rice cooks fairly quickly, unlike other wild or brown rice. Before cooking, we recommend soaking it in cold water for 30 minutes. The proportion for boiling purple rice is about 1 cup uncooked rice to 1 ½ cups of water, simmering uncovered for about 15 minutes.
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