Korean Black Rice (Purple Anthocyanin-Rich Grain Bowl)
Soak 40 g black rice for at least 1 hour, keep the purple soaking water, and top it up with fresh water to 270 ml to cook the black rice together with 180 g white rice. When strong steam rises, turn the heat to low and cook 12 to 15 minutes without opening the lid, then rest 10 minutes with the lid still closed. If any black grains feel hard after fluffing, cover again and steam 5 more minutes.
Quick answer
- Active time
- 55 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 4
About this dish
Black rice that has not soaked for at least an hour stays hard even once the white rice around it is cooked.
Read more
The soaking water turns purple, and it goes into the pot as part of the cooking water, which deepens the color of the rice.
Ingredients
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Instructions
- 1
Rinse 40 g black rice lightly, then soak it in water for at least 1 hour.
Do not discard the purple soaking water, because it helps deepen the color of the cooked rice.
- 2
Rinse 180 g white rice 2 to 3 times, just until the water is no longer very cloudy.
Add the soaked black rice and mix gently so the grains do not break.
- 3
Measure the soaking liquid together with fresh water to make 270 ml total, then dissolve in 0.25 teaspoon salt.
Level the rice surface so the grains cook evenly instead of forming dry mounds.
- 4
Cover and heat over medium heat until the water begins to boil.
When strong steam rises, reduce to low heat and cook for 12 to 15 minutes without opening the lid.
- 5
Turn off the heat once the water has been absorbed and there is no scorched smell from the bottom.
Keep the lid closed and rest for 10 minutes so the black rice finishes softening.
- 6
Fluff from bottom to top with a rice paddle to spread the purple color evenly.
If any black rice grains still feel hard, cover again and let the rice steam for 5 more minutes.
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