Purple Rice
Purple rice, also known as black glutinous rice, has deep purple-to-black grains that turn richly colored and pleasantly sticky when cooked, and its high anthocyanin content makes it a popular choice for multigrain rice and sweet congee.
Nutrition
Per 100 grams, purple rice contains about 8.5 grams of protein and 3.5 grams of dietary fiber. Its deep purple bran is rich in anthocyanin antioxidants, at levels that stand out among grains, and because the bran and germ remain intact, its nutrient density is higher than that of polished white rice.
How to Choose
Good purple rice has plump, uniform grains in a deep purple to near-black color with a natural sheen, and a distinctive glutinous-rice aroma. Uneven color, a lot of broken grains, or an off smell point to problems in processing or storage — best to avoid these.
Cooking
Purple rice is naturally sticky, so soak it for at least 4 hours before cooking; the texture improves when it's cooked alongside white rice or glutinous rice in the right proportion. Purple rice congee, eight-treasure rice, and purple rice soy milk are all common preparations — purple rice takes a little longer to cook than white rice, so add a bit more water.
Storage
Store purple rice in a sealed container in a cool, dry place away from moisture and pests, where it will keep for 6 months to a year. Cooked purple rice dishes should be refrigerated and eaten within 2 to 3 days.
Tips
When cooking purple rice with white rice or glutinous rice, don't let the purple rice dominate the mix — too much makes the texture firmer and the color overly dark, which hurts the visual appeal. About a third of the total is a good rule of thumb. Once purple rice congee is done, stir in osmanthus syrup or brown sugar; the distinctive grain aroma paired with a light sweetness makes it a beloved traditional dessert, and it's also a common feature in festive dishes like eight-treasure rice.
