There are certain tastes that transport you instantly, and for me, that taste is the Purple Rice Dessert Soup I first enjoyed years ago in Hong Kong. This isn’t your typical Western dessert; it’s a bowl of soothing, warm sweetness—a true taste of Asian comfort.

While dessert shops specializing in Asian sweets have been appearing more frequently across the UK recently, I’ve yet to find this specific, beloved dish. I’m keeping my fingers crossed that will change soon!

The beautiful thing about Purple Rice Dessert Soup is how incredibly easy it is to prepare at home. However, the real challenge lies in sourcing the main ingredient: the rice itself.

You’ll need purple rice, which is often labelled in Asian supermarkets as “black rice”. This grain cooks up to a stunning deep purple hue and boasts a slightly chewy texture and nutty flavour that makes it perfect for a dessert.

The beauty of this soup is fully revealed when you add the finishing touch: coconut milk. When the deep purple rice is mixed with creamy white coconut milk, the contrast is spectacular, creating a lovely gradient. The final tone of the soup will subtly change depending on the specific type of black rice used, ranging from a rich lavender to a soft violet, adding an element of visual artistry to this comforting bowl.

Once you have the black rice, the rest is simple: boil it until soft, sweeten it slightly, and you have a deeply comforting, healthful dessert soup ready to enjoy. It’s a sweet, warming dish that’s definitely worth the search!

Purple Rice

A simple, comforting rice-based dessert made easily in an Instant Pot.

• Servings: 4 people

Imperial Metric

Ingredients

Main Ingredients

• Toggle ingredient completion 1 cup black rice
• Toggle ingredient completion 3 litre water
• Toggle ingredient completion 2 x Rock Sugar
• Toggle ingredient completion 150 ml coconut milk or cream
• Toggle ingredient completion 30 g Sugar

Equipment

• Toggle equipment readiness Instant Pot (Pressure Cooker)

Instructions

1. Combine the rice, water, and oil in the Instant Pot.

2. Secure the lid and set the vent to 'Sealing'.

3. Cook on **High Pressure** for **45 minutes**.

4. Allow for a natural pressure release for at least 15 minutes before manually releasing any remaining pressure.

5. In another pot heat up coconut milk with sugar.

6. Add purple rice to bowl and drizzle the sweet coconut milk to serve.

Notes

Adjust the water amount for your desired consistency.