Did you know purple rice is just white rice mixed with black rice? The pigments from black rice naturally dye the white rice purple, and you only need a small spoonful to get that vibrant color.

The deep black color of black rice comes from a genetic mutation that activates the production of anthocyanins (the same powerful antioxidants found in foods like blueberries and blackberries!). These compounds help protect the body from oxidative stress while giving the rice its beautiful color.

Black rice is also naturally higher in protein and fiber than plain white rice, and it contains carotenoids like lutein, which play an important role in eye health, skin health, and protection against UV-related damage.

In this version, I boost the nutrition even further by adding edamame, chickpeas, miso, and turmeric, turning it into a more balanced and anti-inflammatory rice dish. It’s an easy way to upgrade a basic bowl of rice into something much more nutrient-dense.

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High-Fiber Purple Rice

Purple rice is a more nutrient-packed rice made by combining white rice with black rice, which naturally colors the grains with anthocyanin antioxidants. This version is cooked with edamame, chickpeas, bone broth, turmeric, and miso to boost protein, fiber, and anti-inflammatory nutrients!

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Prep Time 5

Cook Time 25

Total Time 30

Course Side Dish

Servings people

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Ingredients

1.5 cups white rice
2 tbsp purple rice
½ cup edamame
½ cup chickpeas
¾ cup chicken bone broth
½ cup water, adjust level if necessary
1 tsp miso paste
⅛ tsp turmeric
¼ tsp black pepper

Garnish

Seaweed
Sesame seeds

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Instructions
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Rinse the purple rice 3 times.
1.5 cups white rice, 2 tbsp purple rice
Add the rinsed rice to a rice cooker or medium saucepan over medium heat along with the edamame and chickpeas.
½ cup edamame, ½ cup chickpeas
Pour in the bone broth and water, then mix in the miso paste, turmeric, and black pepper until evenly combined.
¾ cup chicken bone broth, ½ cup water, 1 tsp miso paste, ¼ tsp black pepper, ⅛ tsp turmeric
Cook for about 25 minutes, or until the rice is fully cooked and the liquid has been absorbed.
Fluff the rice gently before serving.
Seaweed, Sesame seeds

Keyword Biohacking, Nutrition, Quick

Hi, I’m Tam!

I’m a Vietnamese American and the creator behind this recipe blog. I was previously a scientist but now do recipe development and content creation. I turned my love for research and food into intentional, science-backed cooking…

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