Purple Sticky Rice

Purple Sticky Rice is a delicious, healthy grain that is actually black but appears purple when cooked. The purple color is from anthocyanin pigment, the same antioxidant that gives blackberries, acai berries, concord grapes, and eggplants their deep purple color. Purple rice is also called forbidden rice or emperors rice because it was once reserved for Chinese emperors and forbidden to anyone else. The Chinese believed that this special food would provide their leader with a healthy and long life.

The Chinese were actually correct. Purple sticky rice is a nutritional powerhouse. When compared with other rice, including white, red, and brown, purple sticky rice is a superfood that has more levels of anthocyanins, is high in fiber, carbohydrates, protein, and iron. It is also gluten-free, full of antioxidants, compounds that protect our cells from free radicals. Purple Rice also is an anti-inflammatory food.

Today, purple sticky rice is enjoyed by everyone throughout the entire world. Purple Sticky Rice is one of the many types of heirloom rice and has a slightly sweet and nutty flavor and a sticky texture when cooked. It is perfect as a side dish or as a substitute for any recipe that calls for rice. Simply bring one cup of purple sticky rice and 2 and 1/2 cups of water, coconut milk , or stock to boil, add one tablespoon of olive oil and 1/2 teaspoon of salt to a boil, cover and simmer until liquid is absorbed. Remove from heat, cover for five more minutes. The rice will have a slightly “sticky” texture. Add to stir fry, stews, soups, salads, casseroles, and stuffings. It also adds a nice texture to desserts and sweet baked goods.