Korean purple rice, or heukmi bap, is a staple in Korean cuisine. It’s steamed rice with a slightly nutty flavor and purple tint, achieved by mixing short-grain white rice with a pinch of black sweet rice. The addition of black rice provides extra health benefits and the signature purple color.
If you’re looking to make authentic Korean purple rice in a rice cooker for your next lunch or dinner, this guide will cover everything you need to know for the perfect purple rice.
Korean purple rice, also called heukmi bap, is a traditional Korean dish made from a mix of short-grain white rice and a small amount of black sweet rice. During cooking, the black sweet rice releases its natural pigment, turning the white rice purple.
Korean purple rice has a slightly nutty flavor and a chewy texture, and offers more nutritional benefits than regular white rice. The black sweet rice is high in fiber, iron, and antioxidants. It is a common daily staple, served alongside other banchan (side dishes), main dishes, and soups and stews.
Ingredients
You can find all the ingredients for this Korean purple rice recipe at your local Asian or Korean grocery store. I have linked everything that I used in the recipe card below.
Short-grain white rice: the main base of Korean purple rice, it has a slightly sticky, soft texture and a subtly sweet flavor. It is a popular ingredient in Korean cuisine and is also used to make kimbap.
Black glutinous rice: the key ingredient to make the rice purple!
Water: to cook the rice
Substitutions and Additions
Japanese short grain rice: the most similar rice to Korean short grain rice.
Grains: short grain brown rice, glutinous white rice, pressed barley, or millet
Salt: for added flavor
Sesame seeds: for added texture and flavor.
How to Make Korean Purple Rice
Here are the step-by-step instructions for how to make this Korean purple rice recipe.
Add the white and black rice into the rice cooker and rinse with cold water until the water runs clear.
Drain and add fresh water.
Soak the rice in water for at least 30 minutes up to 2 hours.
Cook the rice on the white rice function.
Let the rice sit for an additional 5 minutes, then mix with a rice paddle and enjoy!
Expert Tips
Wash thoroughly until the water runs mostly clear to prevent the rice from being overly mushy and clumpy.
Soak the rice for at least 30 minutes, preferably longer, so it cooks evenly and releases its purple color.
Rest the rice. Let the Korean purple rice rest in the rice cooker for 5-10 minutes after it’s ready, then fluff and serve.
Storage Instructions
Store the cooked purple rice in an airtight container in the refrigerator for up to 4 days.
Reheat: sprinkle a few drops of water over the rice, cover, and microwave until warm, stirring halfway to reheat evenly.
Freeze: Place the Korean rice in a freezer-safe container and freeze for up to 2 months. Reheat directly from frozen, covered, with a sprinkle of water.
Pairing Suggestions
Korean purple rice can be paired with just about anything for your next lunch or dinner. Here are a few pairing suggestions.
What type of black rice is used for Korean purple rice?
You need to use black short-grain rice for this Korean purple rice recipe. It is often labeled as black glutinous rice, heukmi, or black sweet rice. You can find black glutinous rice at your local Korean grocery store or online.
Is Korean purple rice healthy?
Yes! Black rice is known to have a high content of anthocyanins, antioxidants also found in blueberries. Black rice is a source of iron, fiber, and vitamin E.
Does black glutinous rice contain gluten?
No, black glutinous rice is gluten-free. The name refers to its sticky texture when cooked.
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