Korean Black Rice (Purple Anthocyanin-Rich Grain Bowl)
Black rice is mixed with white rice at roughly a one-to-four ratio and cooked together, turning the entire pot a deep purple from the anthocyanin pigments in the black grains. Because black rice absorbs water more slowly than white, it must be pre-soaked for at least an hour so both types finish cooking at the same time; skipping this step leaves hard, uncooked kernels in the bowl. Once done, the black rice grains add a glutinous chewiness and a roasted-grain aroma that plain white rice lacks. Increasing the black rice proportion deepens the color but can make the texture heavier.
Adjust Servings
Instructions
- 1
Soak black rice for 1 hour.
- 2
Rinse and combine white and black rice.
- 3
Add water and cook the rice.
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Nutrition (per serving)
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