Korean Purple Rice
This is a rice cooker recipe for Korean purple rice. I discovered purple rice in a vegetarian Korean restaurant and I fell in love with it immediately. Since then, I occasionally made purple rice to use it in place on white rice. The purple rice gives a more beautiful and glamorous presentation to kimbap (sushi rolls), bibimbap rice bowls or any rice bowls (not just Korean). Making purple rice is easy and effortless, with only one more additional ingredient (glutinous black rice) and one additional step.
The purple rice is used in:
I had purple rice to go with my soy milk clams hot pot.
SPECIAL INGREDIENT: GLUTINOUS BLACK SHORT-GRAIN RICE
I found this glutinous short-grain black rice at K-Market. This is the special ingredient to turn white rice to purple. If this is your first time making purple rice, you may be surprised at how little black rice is needed. BE STINGY about the amount of black rice required by following the recipe. You only need a small amount of black rice (with respect to the white rice) to achieve the ideal shade of purple. If you add too much black glutinous rice, the rice turns dark maroon instead.
Since I used only a little black rice each time, it is taking me forever to finish my bottle of black rice. I kept my black rice in the freezer so that it can last a long time.
These are the steps to make Korean purple rice:
- Measure the amount of white and black rice in the recipe. Do not exceed the amount of black rice as stated in the recipe.
- Wash the rice in two changes of water, swishing the rice in a circular motion.
- Drain the water using sieve, while retaining the drained rice in the rice cooker inner pot.
- Measure the amount of water needed to cook the rice.
- Set the rice cooker to ‘COOK’. When it is done, you will be greeted with beautiful purple rice.
- Fluff up the rice with the rice paddle – this will also help distribute the purple colour more evenly.