Thai Purple Sticky Rice Recipe (2 Ways)
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This Thai purple sticky rice recipe is super easy to make with just a few ingredients. Ideal for traditional mango sticky rice dessert and pairing with just about any Thai dish you can think of.
What is purple sticky rice?
Purple sticky rice, or ‘khao neow muang’ in Thai, is a colorful, glutinous rice known for its subtly nutty flavor and sticky texture. Typically steamed in a bamboo steamer, it’s a staple in Southeast Asian desserts.
How to make purple rice?
Making purple rice is easy with these two simple methods!
- Butterfly pea flowers and lemon: Cook up a mixture of dried butterfly pea flowers and lemon juice. Don’t forget the lemon juice, or you’ll end up with blue rice instead of purple! Then, simply soak white glutinous rice in the colored water for several hours until purple.
- Mixing white and black glutinous rice: Fill a large bowl with water and soak white and black glutinous rice together. As they rest, the black rice releases its purple color, which turns the white rice grains into violet. For a more intense purple hue, increase the proportion of black glutinous rice.
The result of both methods is purple glutinous rice grains.
What is black rice?
Black rice, commonly referred to as “forbidden rice”, is a nutrient-rich whole grain that’s native to Asia. Its signature black or dark purple hue is due to its rich anthocyanin content. Beyond its color, this type of glutinous rice, popular in countries such as China, India, and Thailand, features a nutty flavor and a chewy texture.
Black rice is called forbidden rice, and the reason why takes us back to ancient China, where black rice was reserved exclusively for the emperor and the royal family. People believed that these grains were the secret to health and longevity.
In China, the black grains were also seen as a symbol of status and luxury, forbidding the common people from growing and consuming it.
Thailand’s regional uses
Sticky rice, known as “khao neow” in Thai, is one of Thailand’s symbols of cultural traditions.
In Northeastern Thailand (Isan), sticky rice is a staple and a part of our culture. It’s served in handwoven bamboo baskets, and it’s our accompaniment to local dishes such as larb, som tum Thai, and nam tok. In Northern Thailand, sticky rice is the preferred rice choice for many as well.
In both regions, sticky rice is an important part of festivals and ceremonies. It’s offered to monks, and used in rituals and celebrations. Without it, Thai culture wouldn’t be complete.
In Southern Thailand and Bangkok, jasmine rice is the most common rice choice. However, Isan locals are moving all across Thailand in search of work opportunities, bringing their sticky rice traditions with them. Some Thai restaurants and street food stalls are run by Isan natives, offering a comforting basket of sticky rice.
While white sticky rice is often used to accompany Thai salads such as larb gai, Thai purple sticky rice is typically used to prepare desserts.
Ingredients
For the exact measurements, please scroll down to the recipe card at the bottom of the page.
- Glutinous rice – Thai sweet rice becomes sticky when cooked, which is great for desserts and Isan dishes. Its grains are thicker than jasmine rice because of its high amylopectin content, a type of starch responsible for its stickiness. Classic Thai sticky rice is typically long-grain, but other cultures can have short-grain, like China.
- Butterfly pea flower – Butterfly pea is a blue flower native to Southeast Asia. When added to hot water, it releases a blue hue that turns purple when mixed with lemon or lime juice. Butterfly pea is also used in herbal medicine and teas. You can find them dried at some Asian grocery stores or online at Amazon.
- Water – Boiling water extracts the color from the butterfly pea flowers and soften the rice grains.
- Lime – The acidic nature of fresh lime juice turns blue butterfly pea into a vivid purple.
For the other method, you’ll need black glutinous rice, along with white glutinous rice and water.
Cooking instructions
Important: Occasionally check the water level in the pot to ensure it doesn’t run dry, adding more boiling water as necessary.
-
Wash and rinse the rice
Rinse the white glutinous rice a few times until the water runs clear.
-
To make purple glutinous rice using the pea flowers method
1. Place a pot of water on the stove and set it to medium heat.
2. Add butterfly pea flowers to the water, allowing the mixture to boil for 10 minutes.
3. Turn off the heat and add fresh lime juice, which will transform the liquid into a purple hue. Avoid over-acidifying the water.
4. Place white glutinous rice in a large mixing bowl. Using a sieve to catch the butterfly pea flowers, pour the prepared hot purple water over the rice and let soak for 3 hours. After soaking, drain purple water. -
To make purple glutinous rice using the black glutinous rice method
1. In a large bowl, combine black and white glutinous rice.
2. Add cold water until the rice is submerged. Use your hands to mix the rice thoroughly.
3. Let it soak for at least 4 hours, longer is even better.
4. After soaking, drain purple water. -
To steam the rice using a bamboo steamer
1. Add the purple rice into the steamer.
2. Place the bamboo steamer over a pot of water 2″ inch up the sides, ensuring that the water does not touch the bottom of the steamer.
3. Cover the bamboo steamer and bring the pot of water to a boil. Steam the rice for about 20–30 minutes, or until the rice is tender and has absorbed the purple color.
4. Once the rice is done, use a fork to fluff the rice before serving or transfer it to a rice basket to keep it warm. -
To steam the rice using a regular steaming pot
1. Add water 2″ up the sides to the bottom part of the steaming pot and line the steaming insert with cheesecloth to prevent the rice from falling through.
2. Spread the purple rice on the lined steaming insert in an even layer. Wrap the cheesecloth completely around the rice.
3. Bring water to a boil over high heat. After the water is boiling, place the steaming insert with sticky rice over the boiling water.
4. Reduce heat to medium-low, enough to maintain a steady production of steam. Place the lid on the pot.
5. Steam the rice for about 20–25 minutes. Check if it’s ready or not around the 20 minutes mark.
6. Once the rice is done, use a fork to fluff the rice before serving or transfer it to a rice basket, removing it from the hot cheesecloth.
Also see my how to cook Thai sticky rice recipe and learn how to make khao jee, grilled sticky rice and egg patties.
Recipe tips and tricks
- If you don’t have a steamer, you can use the colander over pot method: Fill a large pot with a few inches of water and bring to a boil. Place a colander over it, without it touching the water. Spread out the soaked and drained rice evenly. Cover with a kitchen cloth and a lid, steaming for 20–30 minutes, or until the rice is cooked.
- Keep a close eye on the water level, if the water evaporates completely, your bamboo steamer will burn. The water level shouldn’t come in contact with the rice, either, since this will result in soft and mushy rice.
Essential kitchen tools
- Steamer pot and basket – The traditional Thai method for cooking sticky rice is with this bamboo steamer, steaming the rice instead of boiling.
- Fine mesh strainer – For rinsing the rice and for draining it after soaking.
- Sticky rice basket – For storing the rice, keeping it warm and preventing it from drying out.
- Cheesecloth – A cheesecloth is needed to wrap the rice in the steamer. This ensures even cooking and prevents the grains from falling through the steamer openings.
How to serve
Thai sticky rice is often served in a small bamboo basket. If you don’t have one, you can simply serve it in a small bowl. Thai purple sticky rice is often used in dessert recipes.
Sticky rice is traditionally eaten with hands, simply roll it into a small ball and eat it with other Thai food or accompaniments.
How to store
- A bamboo basket will keep the rice warm throughout the day, and it’s the best method for keeping it fresh as long as possible.
- You can also portion the rice into small plastic bags, which is how they are sold at street food markets in Thailand. Alternatively, you can keep it in an airtight container. Before storing the rice in your refrigerator, let the rice cool down to room temperature.
Leftover flowers? Use them to make butterflea pea flower tea!
How to reheat sticky rice:
- The best method to reheat sticky rice is to steam it: This restores the rice’s textures, preventing it from turning hard or soggy. Use a bamboo steamer or any other steamer and steam for 10–15 minutes, or until soft.
- To reheat on the stovetop: Add a small amount of water in a pot and place a steam rack above the water level. Place the rice on the steam rack and cover the pot with a lid. Cook for 10–15 minutes over low heat, or until the rice is soft.
- Alternatively, you can microwave it with a few drops of water: Transfer the rice into a microwave-safe container and cover with a lid, leaving a small vent. Microwave for 30 seconds or 1 minute.
Fun facts
- In Thailand, we often use purple sticky rice during special occasions and ceremonies. Some Thai families believe it brings good fortune.
- In Isan, elder Thai people say that sticky rice gives you lots of energy. They consume a lot of it to have energy to work in the rice fields, do farming, or other labor-intensive tasks. Sticky rice is high in carbs, which is the body’s primary energy source.
Frequently asked questions (FAQ’s)
Is purple sticky rice healthy?
Purple sticky rice has many health advantages: it’s antioxidant-rich, fiber-packed, and offers key vitamins and minerals. Its glycemic index is lower than white rice, so it’s a smarter choice for blood sugar management. However, due to its calorie density, mindful portioning is recommended.
Why is my Thai rice blue?
If your Thai rice is blue, it might have been soaked or cooked with butterfly pea flowers. This is a traditional method to achieve blue rice. With added lime or lemon, the result with be purple rice, which is commonly used in Southeast Asian desserts. There are some rice varieties that have a naturally blue or purple hue, but they’re uncommon.
Where to buy glutinous rice?
Glutinous rice can be bought at Asian markets or grocery stores. Alternatively, you can buy it online at Amazon.
What does purple sticky rice taste like?
Purple sticky rice’s flavor is comparable to the flavor of white sticky rice. It has a slightly denser chew than its white counterpart. Purple sticky rice, derived from black glutinous rice grains, has a slightly nutty flavor.
More Thai recipes you’ll love
- Authentic Thai pomelo salad – A refreshing dish made with traditional Thai ingredients.
- Khao tom – Rice soup with pork meatballs.
- How to make toasted rice powder
- Chicken pineapple fried rice
- Homemade red curry paste
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Thai Purple Sticky Rice Recipe (2 Ways)
Description
This recipe teaches you how to make purple sticky rice in 2 ways. Either use the butterfly pea flower method, or soak white rice with black rice.
Ingredients
For the butterfly pea method
For the black glutinous rice method
Instructions
-
Wash and rinse the rice
Rinse the white glutinous rice a few times until the water runs clear.
-
To make purple glutinous rice using the pea flowers method
1. Place a pot of water on the stove and set it to medium heat.
2. Add butterfly pea flowers to the water, allowing the mixture to boil for 10 minutes.
3. Turn off the heat and add fresh lime juice, which will transform the liquid into a purple hue. Avoid over-acidifying the water.
4. Place white glutinous rice in a large mixing bowl. Using a sieve to catch the butterfly pea flowers, pour the prepared hot purple water over the rice and let soak for 3 hours. After soaking, drain purple water.
To make purple glutinous rice using the black glutinous rice method
-
1. In a large bowl, combine black and white glutinous rice.
2. Add cold water until the rice is submerged. Use your hands to mix the rice thoroughly.
3. Let it soak for at least 4 hours, longer is even better.
4. After soaking, drain purple water.
To steam the rice using a bamboo steamer
-
1. Add the purple rice into the steamer.
2. Place the bamboo steamer over a pot with water 2" up the sides, ensuring that the water does not touch the bottom of the steamer.
3. Cover the bamboo steamer and bring the pot of water to a boil. Steam the rice for about 20–30 minutes, or until the rice is tender and has absorbed the purple color.
4. Once the rice is done, use a fork to fluff the rice before serving or transfer it to a rice basket to keep it warm.
To steam the rice using a regular steaming pot
-
1. Add water 2" up the sides to the bottom part of the steaming pot and line the steaming insert with cheesecloth to prevent the rice from falling through.
2. Spread the purple rice on the lined steaming insert in an even layer. Wrap the cheesecloth completely around the rice.
3. Bring water to a boil over high heat. After the water is boiling, place the steaming insert with sticky rice over the boiling water.
4. Reduce heat to medium-low, enough to maintain a steady production of steam. Place the lid on the pot.
5. Steam the rice for about 20–25 minutes. Check if it’s ready or not around the 20 minutes mark.
6. Once the rice is done, use a fork to fluff the rice before serving or transfer it to a rice basket, removing it from the hot cheesecloth.
Servings 1
- Amount Per Serving
- Calories 675kcal
- % Daily Value *
- Total Fat 1.2g2%
- Total Carbohydrate 147.9g50%
- Dietary Fiber 2.4g10%
- Sugars 0.2g
- Protein 13.2g27%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Use the nutrition card in this recipe as a guideline.
- No steamer? Use the colander method: Boil a few inches of water in a pot. Set a colander on top (not touching the water) with drained rice spread evenly. Cover with a cloth and lid. Steam 20–30 minutes until cooked.
- Monitor the water level closely. If it evaporates fully, the steamer can burn. Ensure water doesn't touch the rice to avoid mushiness.
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