Korean Purple Rice or Black Rice:
The term “Korean Purple Rice” typically refers to Korean rice that has been cooked with black rice to get its lovely purple hue. In addition to giving the rice a stunning purple tint, black rice also adds extra nutty flavor and has many health advantages.
Korean purple rice is made when black rice (also known as forbidden rice) is cooked with white rice, creating an overall purple color and earning the name “purple rice” from many. In actuality, it is not a direct translation; instead, it is a phrase that has recently gained popularity.
NOTE: It’s possible for people to mistake multi-grain rice, known as Japgokbap in Korean, for purple rice. While the color of this rice is similar to that of black rice, it also contains various grains and beans, including red and black beans, sorghum, garbanzo beans, and millet.
Are black or purple rice actually beneficial for you?
YES. Purple rice is nutritious and unquestionably preferable to plain white rice. Although the black rice you see appears to be black, it is actually a very dark purple. The extremely potent antioxidant anthocyanin, which is also responsible for the colors of blueberries, acai berries, egg plants, purple potatoes, Concord grapes, and other foods, is the source of this purple tint.
Black or purple rice is rich in 8 vital vitamins and elements, including zinc and riboflavin, and has a low GI (Glycemic Index) of 42.3. It also includes three times as much fiber as white rice.
However, how much of the black rice you add will also affect how much of a health advantage you receive. The benefit might not be as big compared to rice you cook at home since many restaurants and commercially prepared instant rice (Haetban) only contain a very little amount.
Ingredients:
▢2 cup short grain white rice
▢1 Tbsp black sweet rice
▢2 cup water
Instructions:
Measure out and add both white and black rice to the pot.
Rinse the rice by covering it completely with water and leaving some on top. As though you were making dough, thoroughly hand-wash the rice. Drain the water from the rice gradually to avoid spilling the grain. Repeat a minimum of 1-2 more times.
Add fresh water to the pot once all the extra water has been drained and discarded.
If using a rice cooker:
Fill water to the standard rice water line if using a rice cooker. Rice and water should be added in a ratio of one to one for cooking.
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Set the rice cooker to the standard cooking time. My Cuchen rice cooker indicated 45 minutes.
If utilizing a pressure cooker or Instant Pot:
Equally as much water as rice should be added. e.g. Add 2 cups of water if the combined amount of the two types of rice is 2 cups.
Specify 9 minutes on manual HIGH on IP. Allow it to naturally release for at least five minutes before releasing manually. The cooking time must be increased if you add more black rice.
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When rice is finished cooking, fluff it using a rice spatula (judgeok) to avoid it caking.
Cooking Tips & Notes:
Use wild sweet black rice or glutinous black rice for a mildly sweet flavor and chewy texture.
However, soak black rice for 30 minutes before cooking if using a standard rice cooker rather than a pressure cooker.
Black rice can be adjusted to taste. Add less black rice for softer, kinder rice that is also a lighter shade of purple. Add additional black rice for more chewy rice and greater health benefits.
It tastes better than Haetaan when leftovers are frozen and reheated in the microwave for 2 minutes.
Rice water can be reused.
Source: kimchimari
