Korean Purple Rice
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
5
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Calories
281 kcal
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Course
Side Dish, Main Course
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Cuisine
Korean
Korean Purple Rice
Description
Korean Purple Rice mixes short grain white rice and black glutinous rice, resulting in a rice with added chew and a mild nutty flavor that also imparts a purple tint. The black glutinous rice is used in a small quantity, just one tablespoon to two cups of white rice, enhancing the overall texture and appearance without overpowering the flavor.
This rice is prepared by thorough rinsing to clear excess starch, then cooked with water measured at a 1:1 ratio using either an IH rice cooker with a baekmi or glutinous rice setting, or an Instant Pot on pressure cook. Cooking methods aim to produce perfectly tender grains with a slightly sticky but separate finish.
The purple rice complements Korean and other Asian dishes well, adding color and a distinct textural element to meals. Its preparation requires attention to rinsing and water ratios specific to cooking equipment to achieve optimal results.
According to the notes, when cooking over a stove using absorption method, slightly more water is needed (about 1.125 times the rice volume). The recipe’s instructions include careful washing steps and cooking settings to ensure ideal texture and doneness.
Ingredients
- 2 cups short grain white rice
- 1 Tbsp black glutinous rice
- 375 ml water (2 cups & 1 Tbsp water) - 1:1 ratio for IH rice cooker or instant pot
Instructions
USING IH KOREAN RICE COOKER (CUCKOO)
- Put the rice into the rice cooker inner pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- Cover the rice with the water (1:1 ratio) and close the lid. Set the rice cooker to "baekmi” setting. If your Cuckoo has an English mode, it may say “glutinous rice”.
- Wait until the rice cooks and switch to the keep warm setting. It takes 23-26 mins to complete. Fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)
USING INSTANT POT
- Put the rice into the inner pot of the instant pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- Cover the rice with the water (rice to water ratio is 1 :1) and set the instant pot to “pressure cook” at high pressure. Turn off the “keep warm” function. Set the timer to 3 mins and wait until the rice cooks.
- Natural release the steam for 10 minutes then quick release the residual pressure. (There shouldn’t be much pressure left by then.) FYI, the whole cooking cycle takes about 24 mins to complete.
- Open the lid and fluff the rice quickly with the rice paddle. Serve or store it for later. (Refer below for storage guide) If you leave the rice in the pot for too long, it will start stick to the bottom of the pot.
USING STOVETOP
- Put the rice into the mixing bowl and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- Transfer the rice into a pot and add the water. (Add 1.21 times more water compared to the rice weight (approx 1 : 1.125 volume ratio) as more steam evaporates in the pot.)
- Bring the pot to boil over medium high heat until the water is boiling. (It will takes 8-9 mins). Reduce the heat to medium then boil for a further 6-7 mins. Then gradually reduce the heat to low and simmer for another 5 mins. While you may be very tempted, do not open the lid during boiling at any stage as it will throw off the water evaporation rate.
- Remove the pot from the stove and rest it for 15 mins (with lid still on). The rice is still cooking!
- Open the lid and fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)
Notes
- Use a rice measuring cup (approx 180 ml), not a standard measuring cup.
- Maintain a 1:1 rice-to-water ratio when cooking with an IH rice cooker or Instant Pot; stove cooking requires about 1.125 times more water by volume.
- Rinse the rice thoroughly (3 to 4 times) until water runs clear to remove excess starch.
- Refer to appliance-specific settings: "baekmi" or "glutinous rice" for IH rice cookers; high-pressure "pressure cook" for Instant Pot.
- Read through recipe notes for additional tips before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 8mg | 0% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 23mg | 2% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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