Purple Rice (Resistant Starch)
Purple Rice (Resistant Starch)
Ingredients
- 3 cups brown rice
- 1 cup black rice
- 4 cups bone broth or water
Instructions
- 1
Combine the 3 cups of brown rice and 1 cup of black rice in a large bowl. Rinse the combined rice under running water, stirring with your hand, until the water runs clear. Drain the rinsing water from the rice.
⏱️ 5 min
- 2
Soak the rinsed rice in fresh water for about 30 minutes. This step helps to improve the texture and cooking time.
⏱️ 30 min - 3
Drain the soaking water from the rice. Add 4 cups of bone broth or water to the rice, maintaining a 1:1 ratio of liquid to total rice.
⏱️ 5 min
- 4
If using a pressure cooker: Pressure cook on high for 25 minutes. Once cooking is complete, allow for a 10-minute natural release before opening the lid. This ensures the rice is fully cooked and fluffy.
⏱️ 35 min
- 5
If using a rice cooker: Use the “mixed rice” or “brown rice” setting. Once the cooking cycle is complete, turn off the heat and let the pot sit, covered, for another 15 minutes to steam through.
⏱️ 40 min
- 6
Once cooked by either method, fluff the rice with a spatula.
⏱️ 1 min
- 7
To create prebiotic resistant starch and prepare for storage, allow the rice to cool completely before refrigerating or freezing. For refrigeration, scoop desired portions into airtight containers. The rice can stay fresh in the fridge for a few days.
⏱️ 15 min
- 8
For freezing: Press individual servings of cooled, cooked rice into a measuring cup lined with plastic wrap to form patties. Remove the rice patty from the measuring cup and wrap it tightly in the plastic wrap. Place the wrapped rice patties into a freezer bag for storage. The rice can be stored in the freezer for up to 3 months.
⏱️ 5 min
- 9
To heat frozen rice: Place the frozen rice in a bowl, add a splash of water, cover, and heat in the microwave for 2 to 3 minutes, or until heated through.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Purple Rice (Resistant Starch)
- 3 cups brown rice
- 1 cup black rice
- 4 cups bone broth or water
Instructions
- 1
Combine the 3 cups of brown rice and 1 cup of black rice in a large bowl. Rinse the combined rice under running water, stirring with your hand, until the water runs clear. Drain the rinsing water from the rice.
⏱️ 5 min - 2
Soak the rinsed rice in fresh water for about 30 minutes. This step helps to improve the texture and cooking time.
⏱️ 30 min - 3
Drain the soaking water from the rice. Add 4 cups of bone broth or water to the rice, maintaining a 1:1 ratio of liquid to total rice.
⏱️ 5 min - 4
If using a pressure cooker: Pressure cook on high for 25 minutes. Once cooking is complete, allow for a 10-minute natural release before opening the lid. This ensures the rice is fully cooked and fluffy.
⏱️ 35 min - 5
If using a rice cooker: Use the “mixed rice” or “brown rice” setting. Once the cooking cycle is complete, turn off the heat and let the pot sit, covered, for another 15 minutes to steam through.
⏱️ 40 min - 6
Once cooked by either method, fluff the rice with a spatula.
⏱️ 1 min - 7
To create prebiotic resistant starch and prepare for storage, allow the rice to cool completely before refrigerating or freezing. For refrigeration, scoop desired portions into airtight containers. The rice can stay fresh in the fridge for a few days.
⏱️ 15 min - 8
For freezing: Press individual servings of cooled, cooked rice into a measuring cup lined with plastic wrap to form patties. Remove the rice patty from the measuring cup and wrap it tightly in the plastic wrap. Place the wrapped rice patties into a freezer bag for storage. The rice can be stored in the freezer for up to 3 months.
⏱️ 5 min - 9
To heat frozen rice: Place the frozen rice in a bowl, add a splash of water, cover, and heat in the microwave for 2 to 3 minutes, or until heated through.
⏱️ 3 min