Korean Purple Rice (3 Methods)
Korean purple rice, or huekmi bap (흑미밥), is a popular and healthier rice alternative to plain white rice. It's purple in color and made by cooking medium grain white rice with some black rice.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups medium grain white rice (make sure it's leveled)
- 2 tablespoons medium grain black rice (or glutinous black rice)
- 2 cups water
Instructions
- 1
Using a rice cooker:
- 2
Combine the white and black rice in the ricer cooker pot and rinse and drain the rice a few times until the water is clear.
- 3
Add 2 cups of clean water into the pot and level out the rice. Place the pot into the rice cooker and cook the rice according to the rice cooker setting.*For our Cuckoo ricer cooker, we always use the "glutinous rice" setting. For other rice cookers, test out the "mixed," "brown," and "white" rice setting, as each brand of rice cooker can vary.*
- 4
Once the rice cooker is done, let the rice sit for about 5 minutes before opening. Fluff the rice and enjoy!
- 5
On the stovetop in a saucepan or pot:
- 6
Combine the white and black rice in a 2 to 3 quart saucepan. Rinse and drain the rice a few times until the water is clear.
- 7
Optional:On the last rinse, let the rice soak in the water for about 30 minutes. Drain and rinse once more. This will allow the rice to cook more evenly.
- 8
Add a skimp 2 cups of clean water into the saucepan and level out the rice. Place the pot over medium high heat and bring it to a boil. Once at a boil, stir the rice, making sure to scrape the bottom. Reduce the heat to the lowest heat and cover with a lid. Set a timer for 20 minutes.
- 9
Once the time is up, turn off the heat and let the rice sit for 5 minutes. Remove the lid and fluff the rice. Enjoy!
- 10
On the stovetop in a Korean stone bowl or dutch oven:
- 11
Place the white and black rice in a large bowl. Rinse and drain the rice a few times until the water is clear.
- 12
Optional:On the last rinse, let the rice soak in the water for about 30 minutes. Drain and rinse once more. This will allow the rice to cook more evenly.
- 13
Transfer the rice into the dolsot (stone bowl) or dutch oven and add 2 skimp cups of clean water. Level out the rice and bring it up to a boil over medium high heat. Once at a boil stir the rice and make sure to scrape the bottom to prevent rice from sticking. Turn the heat to low and place the lid over the pot. Set a timer for 20 minutes.
- 14
Once the time is up, turn off the heat and let the rice sit for 5 minutes. Remove the lid and fluff the rice. Enjoy!