Learn How To Make Korean Purple Rice At Home! I will show you how to make it with a rice cooker, a quick pot and a stove. Korean purple rice not only looks good, but also brings other health benefits!

Today I want to share a commonly requested recipe – Korean rice.
Which is a Korean purple iris
Korean Korean Rice Rice Korean cooked rice which is purple in color. We call it heukmi bap (흑미 밥) in Korean and it means black rice. But why do some people call it brown rice instead of black rice?

In fact, they both say the same thing. The only real difference would be the shades of rice depending on how much black rice you add to your base rice (i.e. white rice) when you cook. Purple colors can be white to dark purple.

However, it is not uncommon for Koreans to cook only black rice. Instead, we combine black rice with short (or medium grain) white rice.

All in all, I pursue the lowest level of my purple rice.

1 cup short grain white rice + 1 1/2 tsp sweet black rice – 2-3 servings
2 cups short grain white rice + 1 tbsp sweet black rice – 4-5 servers
Either way, you can change the course at your discretion. Just do some exercises until you find your favorite place. Remember that changing the dosage will affect the overall texture, taste and cooking time of the purple rice.

I have also tried to make purple rice with (long grain) jasmine rice and I do not think the result is as good as when I use short grain white rice. (Just my two cents!)

BLACK RACE VS. Dark light
Mostly, there are two different types of black rice in Korean cuisine. Some glutinous black rice (찰흑미), which seems to be the main ingredient when cooking with rice and some black rice that is not edible.

Glutinous black rice is also called sweet black rice and gives it a sticky texture when cooked and gives a slightly sweeter taste than regular black rice.

Until now, I have tried Korean black rice (from a Korean grocery store) and regular black rice (from our store – Woolworth) and I must say that I prefer the result I get with Korean black rice.

I do not know what kind of black rice is common but at first it tasted a little bit better. Also, the color of the rice is lighter (e.g. burgundy) than Korean sweet rice, which is closer to black.

Also, the regular black rice I tried did not give a “purple color” effect when I cook with white rice.

So my point is, the type of black rice you use will affect the effect of your purple rice. If you are wondering, below is the black Korean rice I used in this recipe. (Approximately $ 20 for 2kg / 4.4 pounds)
Is porous rice purple healthy?
Black rice is best known for its high anthocyanin content. It is a powerful antioxidant found in the purple eggplant and blueberries.

Also, black rice is a source of iron, fiber and vitamin E. If you would like to find out more about the health benefits of black rice, you should read this article.

Although, as you can see from my recipe, real black rice is not widely used in this recipe. So I think the health benefits will be greatly reduced.

If you would like to make it healthier, you can add black rice. And, yes, this will change the color of the rice, taste and texture. Also, the cooking time may be different.

Korean Responsibility Rules (Serves 4 to 5)
2 cups short grain white rice
1 tbsp glutinous black rice
2 cups and 1 tbsp water (1: 1 ratio t rice cooker or instant pot)
** The cup used here is a measuring cup of rice (1 cup = approximately 180 ml), not a standard measuring cup.

*** Rice and water 1: 1 ratio works when cooking in an IH rice cooker (e.g. cuckoo or cuchen) or a Quick Pot. When cooking on the stove (suction method), add 1.21 times the amount of water compared to the weight of rice (1: 1.125 volume).

How to make a Korean ripe rice
Whole rice, whether white, brown, black or any other rice, can be a different person because each person has different preferences regarding texture and consistency.

The recipe below is based

Put the rice in a pot inside the hot pot and clean the rice until the water is clear. (You will need to do 3 to 4 rounds of washing.) Drain well.
Cover the rice with water (the ratio of rice to water is 1: 1) and set the pot fast to “cook pressure” with high pressure. Turn off the function “keep warm”. Make sure the steam discharge handles indicate “closure”. Set the timer to 3 minutes and wait until the rice is cooked.
Release the steam naturally for 10 minutes and then quickly release the remaining pressure. (There should be no excessive pressure left at that time.) FYI, the whole cooking cycle takes about 24 minutes to complete.
Open the lid and whip the rice quickly with a rice paddle. Download or save it for later use. (See below for a guide for storage) If you leave the rice in the pot for too long, it will start to stick to the bottom of the pot.
Cooking rice on the stovetop is my little favorite option, because it has so many hands. However, you can successfully cook purple rice here as well.

For best results, use a low-pressure pot with a tight lid, like a Dutch oven.
Put the rice in a mixing bowl and clean the rice until the water is clear. (You will need to do 3 to 4 rounds of washing.) Drain well.
Transfer the rice to a pot and add water. (Add 1.21 times the amount of water compared to the weight of the rice (approximately 1: 1.125 volume) as more smoke evaporates from the pot.)
Bring the pot to a boil over medium heat until the water boils. (It will take 8-9 minutes). Reduce heat to medium and boil for another 6-7 minutes. Then slowly lower the heat to low and hold for another 5 minutes. Although you may be very tempted, do not open the lid while boiling at any time as it will evaporate the water vapor.
Remove the pot from the stove and let it rest for 15 minutes (the lid is still closed). The rice is still being cooked!
Open the lid and whip the rice with a rice paddle. Download or save it for later use. (See below for storage guide)
If you cook as much rice as you need, the best way to keep it in the fridge.

Divide / Divide rice into smaller portions (to suit your future needs) and place in airtight containers, refrigerators and microwave ovens. Do this as soon as the rice is cooked while reducing the steam release.

This is so that when you re-heat the rice, the steam will help keep the rice moist while microwaving. Also, this rice is as good as freshly cooked rice!

You can keep the rice stored in the fridge for up to one month. (While some studies suggest that you can keep it permanently as long as it is kept below 18 C / 0 F.)

If you want to use frying rice, I would recommend keeping it in the refrigerator (up to 3 to 4 days) as it will dry naturally a bit there. This will make frying easier.

Obviously, the best dishes and Korean rice are the Korean dishes. See the picture below as an example. If you would like to promote Korean side dish, check it out here [Korean banchan recipes].