Purple Korean Rice
Making Korean purple rice (heukmi bap) is so easy with a rice cooker or on the stovetop. This nutty, hearty side dish is made with white short grain rice mixed with a bit of sweet black rice. This perfect blend of white rice and the nutritious black variety creates a beautiful purple-hued dish.
Equipment
Ingredients
- 1 cup short grain rice
- 1 tablespoon black sweet rice
- 1 ¼ cup water
Instructions
Purple rice rice cooker method
- Add the white rice and black rice to the inner rice cooker pot.
- Wash the rice 3 times and drain well.
- Add the water to the rice.
- Set the cooker to start or cook.
- Once done cooking, fluff with a spoon and serve.
Stove top method
- Add the white rice and black rice to a medium size cooking pot.
- Wash the rice 3 times and drain well.
- Add the water to the pot, cover with a lid and take the water to a boil on medium high heat.
- Once the water comes to a boil, lower the heat to low heat and let the water simmer until it evaporates, about 15-20 minutes.
- When done, remove the lid, fluff the rice with a fork or spoon and serve!
Notes
*Nutritional facts provided are only an estimate, accuracy is not guaranteed.
- Measuring cup used is the standard US measuring cup, not the cup that came with the rice cooker.
- Make sure to drain the rice well after rinsing it, otherwise the rice may get too mushy.
- You can change the ratio of white to black rice as you like, however the more black rice, the less soft and plump the texture will be. If using more than 2 tablespoons of black rice, I recommend soaking the black rice for at least an hour.
Nutrition
Serving: 4cupsCalories: 247kcalCarbohydrates: 54gProtein: 3gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 4mgPotassium: 38mgFiber: 1gSugar: 14gCalcium: 4mgIron: 2mg
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