Korean Purple Rice
Easy Korean Purple Rice Recipe
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups short grain white rice
- 1 Tbsp black glutinous rice
- 375 ml water ((2 cups & 1 Tbsp water) - 1:1 ratio for IH rice cooker or instant pot)
Instructions
- 1
USING IH KOREAN RICE COOKER (CUCKOO)
- 2
Put the rice into the rice cooker inner pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- 3
Cover the rice with the water (1:1 ratio) and close the lid. Set the rice cooker to "baekmi” setting. If your Cuckoo has an English mode, it may say “glutinous rice”.
- 4
Wait until the rice cooks and switch to the keep warm setting. It takes 23-26 mins to complete. Fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)
- 5
USING INSTANT POT
- 6
Put the rice into the inner pot of the instant pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- 7
Cover the rice with the water (rice to water ratio is 1 :1) and set the instant pot to “pressure cook” at high pressure. Turn off the “keep warm” function. Set the timer to 3 mins and wait until the rice cooks.
- 8
Natural release the steam for 10 minutes then quick release the residual pressure. (There shouldn’t be much pressure left by then.) FYI, the whole cooking cycle takes about 24 mins to complete.
- 9
Open the lid and fluff the rice quickly with the rice paddle. Serve or store it for later. (Refer below for storage guide) If you leave the rice in the pot for too long, it will start stick to the bottom of the pot.
- 10
USING STOVETOP
- 11
Put the rice into the mixing bowl and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- 12
Transfer the rice into a pot and add the water. (Add 1.21 times more water compared to the rice weight (approx 1 : 1.125 volume ratio) as more steam evaporates in the pot.)
- 13
Bring the pot to boil over medium high heat until the water is boiling. (It will takes 8-9 mins). Reduce the heat to medium then boil for a further 6-7 mins. Then gradually reduce the heat to low and simmer for another 5 mins. While you may be very tempted, do not open the lid during boiling at any stage as it will throw off the water evaporation rate.
- 14
Remove the pot from the stove and rest it for 15 mins (with lid still on). The rice is still cooking!
- 15
Open the lid and fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)