Purple Rice
Recipe type: Side dish
Cuisine: Peruvian
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 lb Peruvian purple corn
  • ½ pineapple (use the peels only)
  • 1 quince, quartered
  • 2 apples, thickly sliced
  • 2 cinnamon sticks
  • 6 allspice berries
  • 6 cloves
  • 2 tablespoons vegetable oil
  • 2 garlic cloves
  • ½ leek, finely sliced
  • ½ cup red bell pepper, finely sliced
  • 2 cups white rice
  • Salt and pepper
  1. In a heavy saucepan over medium heat, simmer the corn with pineapple peels, quince, apple, cinnamon, allspice, and cloves, for about 45 minutes.
  2. Turn off the heat, strain the water and discard the solids. The water should have a deep purple color.
  3. To make the rice, heat the vegetable oil in a saucepan. Add the garlic and sauté until lightly golden. Add the leek and bell pepper, and stir for 3 minutes.
  4. Add the rice, season with salt and pepper, and add 3 cups of hot purple corn water.
  5. Bring to a boil, put the lid on, turn the heat to very low, and cook undisturbed for about 25 minutes.
  6. Stir once with a kitchen fork. Put the lid back on and turn off the heat.
Recipe by PERU DELIGHTS at http://perudelights.com/add-color-to-your-meals-with-peruvian-purple-rice/