Korean Purple Rice or Black Rice (Heukmi Bap)
Korean Purple Rice usually refers to Korean rice that is cooked with black rice which gives it the pretty purple color. Besides giving the rice this beautiful purple hue, black rice adds extra nutty flavor and has great health benefits.
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
- 2 cup short grain white rice here 1 cup = 180ml rice cup
- 1 Tbsp black sweet rice chal heukmi 찰흑미
- 2 cup water
In the pot, measure and add white rice and black rice.
Rinse rice by adding water until rice is totally immersed and there's extra water on top. Wash rice well with your hands as if needing a dough. Slowly drain rice water out without spilling the rice out. Repeat at least 1 -2 more times.
With all the excess water drained and discarded, add fresh water into the pot.
If using an Instant Pot or Pressure Cooker
Add same amount of water as the rice. e.g. If total of black and white rice is 2 cups, then add 2 cups water.
Set IP to manual HIGH to 9 minutes. Let it natural release for at least 5 min. then you can manually release. If you add more black rice, increase the cooking time.
When rice is cooked, fluff rice with rice spatula (주걱 jugeok) to prevent it from caking.
- Use glutinous black rice or wild sweet black rice for a slight sweet flavor and chewy texture.
- But if using a regular rice cooker (not a pressure cooker), soak black rice for 30 min before cooking.
- Adjust amount of black rice to taste. For softer and gentler rice and lighter purpler color, add less black rice. For more health benefit and more chewy rice, add more black rice.
- FREEZE leftovers and reheat in microwave for 1 - 2 min. and it's better than Haetban!
- Reuse rice water - read more at 7 uses for rice water
Calories: 398kcal | Carbohydrates: 87g | Protein: 7g | Fat: 1g | Sodium: 7mg | Potassium: 76mg | Fiber: 3g | Calcium: 7mg | Iron: 4.2mg