Korean Purple Rice

Name: Korean Purple Rice
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Yield: 4 serves
Ingredients: 2 tablespoons black glutinous rice; 1 cup short grain white rice; 1 ½ cups (375 ml) water

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
40 mins
Servings
4 serves
Calories
74 kcal
Course
Main Course
Cuisine
Korean

Korean Purple Rice

Iris Warren

Report

Super easy and quick Korean Purple Rice recipe. Bring your plate to life with the purple color it creates!

Share:

I Made This!

Be the first!

Print

19 people printed this

Save this

Be the first!

Ingredients

Servings

2 tablespoons black glutinous rice
1 cup short grain white rice
1 ½ cups (375 ml) water

Add Ingredients to Shopping List

Recommended Tools for this Recipe

Instructions

In a saucepan place the black glutinous rice and short grain white rice. Rinse under cool water to remove the starch from the rice. Drain the water. Repeat rinsing until the water becomes clear. Completely drain the water once it becomes clear.
Add 1 ½ cups (375 ml) of water to the pot. Make sure the rice sits flat on the bottom of the saucepan.
Over medium to high heat, bring the pot to a boil. Stir the rice gently. Once the water is boiling reduce the heat to low and place a lid on it. Cook for 20 minutes.
Keeping the lid on the pot, turn the stove off and remove the pot from the stove. Allow the rice to rest for 10 minutes.
Take the lid off the pot and use a fork to gently rake the rice to separate the grains. Serve.

Notes

If you want your rice to be a darker purple, add a bit more black glutinous rice before cooking.
Make sure to rest the rice with the lid on after it has finished cooking. This is because the rice will continue to cook even with the heat off.
Be sure to completely drain the water after rinsing. Otherwise, you may end up with too much water when your rice is cooking. This may make the rice too soft and mushy.