Ingredients
- 1.5 cups Korean short-grain white rice
- 1/4 cup glutinous (sweet) rice
- 1/4 cup pressed barley
- 2 tablespoons black rice
- 2.5 cups cold water
- 1/2 teaspoon kosher salt
First, Wash and Soak the Grains
This is the most important step for removing excess starch and ensuring the different grains cook evenly. Combine the short-grain rice, sweet rice, barley, and black rice in a large bowl.
Cover the grains with cold water and swirl them with your hands. The water will become cloudy. Drain the cloudy water and repeat this washing process ~3-4 more times, until the water runs mostly clear.
Drain the grains completely and place them in the pot you’ll be cooking them in. Add the 2.5 cups of fresh, cold water and let everything soak for at least 30 minutes.
Next, Cook the Rice
After the grains have soaked, add the kosher salt to the pot.
Place the pot over medium-high heat and bring it to a boil, uncovered. As soon as it reaches a rolling boil, immediately turn the heat down to the lowest possible setting and cover the pot with a tight-fitting lid.
Let the rice simmer on low heat for exactly 20 minutes. It is critical that you do not lift the lid at any point during this time.
Finally, Rest and Fluff the Rice
After 20 minutes, turn off the heat completely, but leave the pot on the burner. Let the rice rest, still covered, for another 5-10 minutes. This allows the residual steam to finish cooking the grains perfectly.
After the rest, remove the lid. Use a rice paddle or a spatula to gently fluff the rice, scooping from the bottom and folding it over to separate the grains. Serve immediately.
Korean Purple Rice (Heukmi Bap)
Ingredients
- 1.5 cups Korean short-grain white rice
- 1/4 cup glutinous rice sweet
- 1/4 cup pressed barley
- 2 tablespoons black rice
- 2.5 cups cold water
- 1/2 teaspoon kosher salt
Instructions
- Combine all rice types and barley in a large bowl.
- Rinse grains repeatedly in cold water until water runs clear, about 3-4 times.
- Drain grains and transfer to cooking pot with 2.5 cups cold water.
- Soak for 30 minutes.
- Add salt to pot.
- Bring to boil over medium-high heat, uncovered.
- Reduce heat to lowest setting, cover with tight lid, and simmer for 20 minutes without lifting lid.
- Turn off heat, keep covered, and let rest 10 minutes.
- Fluff rice gently with paddle and serve.
