Korean Purple Rice- 흑미밥 (Heukmi Bap)
Korean purple rice, rich in antioxidants, is made from black rice and adds a healthy, flavorful touch to your favorite dishes.
Servings: 4 people
Ingredients
- 1.5 cups short grain white rice
- 1/4 cup glutinous rice (sweet rice)
- 1/4 cup pressed barley or rolled barley
- 2 tbsp black rice
- 2.5 cups water roughly
Instructions
- Rinse your rice under cold water until it runs clear, about 3-4 times.
- When adding water, I place my hand flat on top of the rice and cover with enough water to just cover my knuckles. Cover and let the rice soak for 30 minutes. *If you are using a rice cooker or pressure cooker, you can skip this step.
- After 30 minutes, cook the rice COVERED on medium low heat for exactly 20 minutes. Heat settings may vary depending on the thickness of your pot and the strength of your stove. Please refer to the photo to see flame and heat setting on mine.
- After 20 minutes, turn off the heat, remove the lid and gently fluff the rice with a rice paddle. If the rice looks a little too wet, don't worry- it will dry as more steam is released.
- Let the rice rest for 5 minutes with the lid on, but slightly cracked to release some steam.
- Rice is ready to serve. Each grain of rice should be seen distinctly (not mushed together or broken).
