Thai Purple Sticky Rice Recipe (2 Ways) -

Thai Purple Sticky Rice Recipe (2 Ways)

Thai purple sticky rice in a bamboo basket.

This recipe teaches you how to make Thai purple sticky rice in 2 ways. Either use the butterfly pea flower method, or soak white glutinous rice with black rice.

Praew

Prep Time 30

Cook Time 30

Total Time 1

Cuisine Thai

Course Side Dish

Serving Size

Ingredients

For the butterfly pea method

▢ 5 cups water
▢ 1/3 cup dried butterfly pea flowers
▢ 1 tablespoon lime juice, see notes
▢ 1 1/2 cups uncooked glutinous rice

For the black glutinous rice method

▢ 1 1/2 cups uncooked white glutinous rice
▢ 1/2 cup uncooked black glutinous rice

Instructions

Wash and rinse glutinous rice

First, rinse your glutinous rice 2–3 times.

Purple rice method 1: butterfly pea flowers and lemon juice

Begin by placing a pot of water on the stove. Set the heat to medium.
Add butterfly pea flowers to the boiling water and keep it there for about 5 minutes. This gives the water a blue hue.
After boiling, turn off the heat. Now, add fresh lime juice to the mix. The water transforms into a lovely purple color. Be mindful not to overdo the lime juice to maintain the perfect pH balance.
Place white glutinous rice in a large 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 reveal your purple rice grains and continue with the steaming steps.

Purple rice method 2: mix white and black glutinous rice

Take a large bowl and combine both black and white glutinous rice in it.
Pour water water into the bowl until all the rice is submerged. Mix the rice thoroughly using your hands.
Allow the rice to soak for at least 4 hours. If you have the time, letting it soak longer will enhance the texture and flavor.
Once your rice has soaked and absorbed the water, drain out the now-purple water. What you’re left with is purple glutinous rice, ready for steaming.

Steaming method 1: regular steaming pot

Add water up to 2 inches high in the bottom part of the steaming pot.
Place a piece of cheesecloth on the steaming insert to prevent rice grains from falling through. Spread the purple rice evenly on the cheesecloth and wrap the rice completely in it.
Bring the water to a boil over medium heat.
Once the water is boiling, place the steaming insert with the rice over the pot. Cover the pot with a lid.
Steam the rice for about 20–25 minutes. Begin checking for readiness around the 20-minute mark. Occasionally check if the water hasn’t completely evaporated.
Once cooked, fluff the rice with a fork before serving, or transfer it to a sticky rice basket to keep warm.

Steaming method 2: bamboo steamer

Place the purple rice inside the bamboo steamer.
Position the bamboo steamer over a pot with 2 inches of boiling water, ensuring the water doesn’t touch the steamer’s bottom.
Cover the bamboo steamer. Steam the rice for approx 20 minutes, or until it’s tender and sticky.
Once cooked, fluff the rice with a fork before serving, or transfer it to a sticky rice basket to keep warm.

Notes

Use the nutrition card in this recipe as a guideline.
Lime juice: Add lime juice to turn the blue water into purple. Add more or less lime juice on sight.
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.
While steaming, monitor the water level closely. If it evaporates fully, the steamer can burn. Ensure water doesn't touch the rice to avoid mushiness.
To make perfect purple sticky rice mixing black and white glutinous rice, use a ratio of 3 parts white glutinous rice to 1 part black glutinous rice. Be careful with the black rice – it's firmer, and using too much can make your rice hard. Stick to this ratio for soft, perfectly textured purple rice every time.