Introduction

Heukmi bap: a blend of Korean Purple Rice and white rice that together produce beautiful lavender-colored Korean Purple Rice. Waxy and chewy, this unique rice is used in many flavorful Korean dishes on its own or as a side dish. It is spectacular paired with pork bulgogi as well, it gives a sense of uniqueness to your kimbap (Korean sushi rolls) and the flavors when adding this on a Korean BBQ.

Purple rice has always been my steamed rice of choice from when I was a child. I loved the purple color of it on the dinner table. It’s the mixing of black rice and white rice which works together like magic, not only making a beautiful looking dish but also one full of nutrients.

Cooking and Personal Touch

Korean Purple Rice Recipe – I make mine the traditional Korean way using a Gamasot ~ a type of pot used for centuries in Korea to cook. This also has to do with the fact that people use rice cookers more and because I just like a gamasot which you save so much counter space, in my opinion. Admit it, nothing can beat a good pot of rice!

Diet Story : Multi-grain rice, not Purple Rice: Please do NOT confuse with multi storage or Japgokbap – which includes garbanzo beans and red lentils Every style of rice has its own strengths, but the combination of sexy black and demure white in hukmi bap will be forever engraved on my heart.

Korean Purple Rice

Instruction

Scoop some short-grain, black and white rice into the pot for Korean purple rice preparation. Put these grains into a strainer and wash them under running water for the next three to four times until we can pour clean water over top of seeds( this process will remove most impurities). After this rinsing, transfer the rice to a cooking pot and pour in the appropriate amount of water. Flatten the top of your rice with both hands to ensure it is even.

Cooking Process

After the water and rice are in pot, put on lid & start at a standard setting. Put the lid on and let it cook without opening again until done according to your cooker. Once done, leave the rice to rest in its pan with a closed lid for five minutes before serving. When the cooking time is complete, open the lid and fluff up rice with a paddle so all grains are separate & fluffy-dive in right away.

Additional Tips

• Wash the rice in cold water several times to remove some of the starch before cooking.
• Place the rice in a bowl and, putting your hand flat on top of it, cover with water to about knuckle height.
• When using a rice cooker, it is important to fine-tune the fire power in time and make sure that the RICE won’t be too wet or dry.
• This way, every kernel of rice will hold on to its distinct texture and appearance reminiscent of Korean purple rice.

INGREDIENTS

• 2 c short-grain white rice
• 1 tbsp short-grain black rice
• 2 c water plus more for rinsing

EQUIPMENT USED

• Strainer
• liquid and dry measuring cups
• rice cooker
• rice paddle