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. It goes great with many Korean dishes such as galbi tang (short rib soup) and side dishes like kimchi!
My boys love their “purple rice.” We order it every time we visit our local Korean restaurant and it goes so well with Korean bbq meats and soups. The boys have been asking me to make this at home, and I couldn’t believe how simple and easy it is to make, especially with a rice cooker. If you don’t have a rice cooker, you can easily make this recipe on the stovetop as well! I usually cook Jasmine rice (which is a long grain), but since I have short grain rice (for sushi rice) already, all I needed for the recipe was black sweet rice.
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Ingredients
Short grain rice – This white rice is a Korean and Japanese staple. You can get this variety at most Asian markets. It can also be labeled as sushi rice for Japanese brands. It cooks up a bit more plump and sticky. The brand I usually get is Sukina or Nishiki.
Black Sweet rice – This is a glutinous, sticky rice that has a slightly sweet flavor. This rice is said to be healthier, however, the amount used in the recipe isn’t a lot. It gives off the purple color when cooked. You can get this type of rice at your local Asian market, if you have a Korean market, like Hmart, the brand I get is this Korean brand, that translates to Geomjung. Make sure it is labeled “black sweet rice” or “black glutinous rice.”
How to make Korean purple rice in rice cooker
Measure out the rice: 1 cup short grain to 1 tbs black sweet rice.
Rinse and drain at least 3 times.
Add the water and cook it in your rice cooker.
Once done, fluff with a spoon and serve!
Stovetop Korean Purple rice
1). Rinse the rice.
2). Add the water and take it to a boil on medium high heat with the lid on.
3). Once the water comes to a boil, reduce the heat to low and let the water simmer until it evaporates, about 15-20 minutes.
4). When done, remove the lid, fluff the rice with a fork or spoon and serve!
Pro Tips
- 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. Soaking the black rice will help break down and soften the outer hull, making it easier to eat and digest.
Frequently Asked Questions
Purple rice is slightly healthier than white rice. According to studies, it contain more antioxidant compounds, which promotes heart health and may lower the risk of some cancers.
Black rice gives off the purple color when cooked. When it’s cooked with white rice, it turns the white rice purple.
Only if you are using over 2 tablespoons of black rice would, I recommend soaking it. It will be easier for digestion and will cook to fluffy plump grains.
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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.
Instructions
Purple rice rice cooker method
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Add the white rice and black rice to the inner rice cooker pot.
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Wash the rice 3 times and drain well.
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Add the water to the rice.
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Set the cooker to start or cook.
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Once done cooking, fluff with a spoon and serve.
Stove top method
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Add the white rice and black rice to a medium size cooking pot.
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Wash the rice 3 times and drain well.
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Add the water to the pot, cover with a lid and take the water to a boil on medium high heat.
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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.
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When done, remove the lid, fluff the rice with a fork or spoon and serve!
Notes
- 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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