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Korean Purple Rice (Heukmi Bap)

prep time:40 minutes
cook time:20 minutes
Rest Time10 minutes
total time:1 hour 10 minutes
Purple rice gets its color from just 2 tablespoons of black rice mixed with regular white rice - the pigment bleeds out during cooking and turns everything this beautiful purple color. Adding sweet rice and barley gives it more texture and that slightly chewy bite you get at restaurants.
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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.

Notes

Do not open lid during cooking. Use only Korean short-grain rice for authentic results.