Make the meal extra special with Korean Purple Rice, also known as Heukmi Bap! As easy to cook as plain white rice. With added health benefits. And such a pretty purple color! Make a steaming bowl of perfectly cooked Korean rice in your rice cooker!

this recipe

What is Korean Purple Rice?

Korean Purple Rice is a type of rice served with Korean meals. Different from regular white rice, it is purple with a mild, nutty flavor. The color comes from the simple addition of black rice. A small amount will stain the white rice a gorgeous purple hue. Cook, as per usual, in your rice cooker. That’s it!

At Korean restaurants, Purple Rice is served with Korean BBQ and soups and stews. The nutty flavor, pretty color, and added health benefits make it feel like a special treat!

In Korean homes, it’s common to make a heartier, multi-grain Purple Rice with added grains such as brown rice, barley, or beans. Every Korean home uses their own ratio for rice to grains. The color of Purple Rice can also range from lilac to dark indigo, depending on how much black rice is added. It makes regular white rice, which is a staple at the Korean table, more nutritious.

Black rice contains enormous health benefits and is rich in antioxidants, fiber, and iron. It also contains anthocyanin, a compound with anti-inflammatory and anti-cancer properties. Black rice is sometimes called Forbidden Rice or Palace Rice, as it was once reserved for royalty.

In Korean, Korean Purple Rice is actually called “Heukmi Bap” which translates to “Black Rice.” Sometimes, it’s also called Japgockbap or Boribap, depending on the additional grains added. I’ve included two recipes in the recipe card below: a simple, everyday Heukmi Bap AND a heartier, multigrain version. Enjoy!

Ingredients:

• White rice. Not all white rice is the same. Koreans use short grain rice or medium grain rice for a slightly sticky, chewy texture. The rice grains should stick together. The overall texture should be toothsome with a little bite — not mushy. To achieve the perfect texture, use short grain rice or medium grain rice. I do not recommend long grain rice — it will be too fluffy and dry.

• Black Rice. Also called Forbidden rice or Palace rice. Or sometimes, black sweet rice or black glutinous rice. Filled with antioxidants and nutrients.

For heartier, multi-grain versions, add:

• Short Grain Brown Rice. Adds a nutty flavor and chewy texture.
• Black Rice Mix. Most Korean grocery stores sell black rice mixes — black rice mixed with various other grains (see below for more notes on black rice mix). Adds more nutrition and fiber.

How to make Heukmi Bap:

1. Measure rice. To the inner cooking pot of the rice cooker, measure and add the white rice and black rice. *For the multi-grain version, also add the black rice mix and brown rice.
2. Rinse rice with cold water. Drain and rinse the rice several times until the water runs clear. Rinsing will remove the excess starch to achieve the right texture (sticky, not gluey).
3. Soak rice in water. Let the rice soak in cold water for 30 minutes. A simple step that improves the texture, aids digestion, adds nutrition, and speeds up the cooking time (when cooking on the stovetop). Soaking removes the phytic acid, which prevents the absorption of nutrients.
4. Cook. Press the “START” button on the rice cooker.
5. Serve. When the timer goes off, turn off the rice cooker. Also, turn off the warming function — or the rice will become soft and mushy. *Most rice cookers include a warming function that needs to be manually turned off.* Using a rice spatula, mix around the rice so it’s separated and fluffy. Serve and enjoy!

NOTE: In general, I make two kinds of Korean Purple Rice.

1. Light Purple Rice (left). Made with mostly white rice and a small scoop of black rice, it’s light purple and mildly flavored.
2. Dark Multi-Grain Rice (right). A dark purple, multi-grain version of Korean rice. It contains more grains — and therefore more nutrients and fiber. The taste is hearty and nutty with a chewier texture.

*I’ve included ingredient amounts for both in the recipe card below.

PRO Tips:

• Rinse.  For the best result, make sure to rinse the rice. Removes the excess starch and improves the texture immensely.
• Soak.  Give the rice enough time to soak. I recommend 30 minutes.  But even 10 minutes is good when you’re in a pinch. It can soak up to 2 hours or even overnight.
• Use the rice cooker measuring cup. Many rice cookers come with a clear, plastic measuring cup. Note: they do not match with standard measuring cup amounts. If using a rice cooker, I recommend using the included measuring cup for more precise measurements.

What is Black Rice Mix?

Black Rice Mix is a pre-packaged grain mix that can be added to white rice. They are convenient and easy. Instead of buying several different kinds of grains, all you need to buy is Black Rice Mix. Look in the rice aisle at Korean grocery stores.

There are many different kinds of Black Rice Mix. They include different kinds of grains! For example: quinoa, sprouted grains, 10 grains, 5 grains, beans, etc.! Read the label and choose one with grains you enjoy eating.

Sometimes, Koreans make their own Black Rice Mix. That way, you’re not limited to certain grains or proportions of grains. Store in a big jar for easy, fast scooping.

What other grains can be added?

Adding a variety of grains increases the nutritional density of rice. It can also change the texture and flavor. Some common grains:

• Black Rice. Creates that beautiful purple color! Glutinous black rice is ideal but can be hard to find.
• Brown Rice. Nutty brown rice adds flavor and texture.
• Sweet Brown Rice (Glutinous Brown Rice). Different from regular brown rice, these grains are shorter, plumper, and slightly sweeter. When cooked, the texture is stickier and chewier than regular brown rice.
• Pressed Barley. Flat and oval-shaped, they look like oatmeal.
• Pearl Barley (Job’s Tears). Round and elongated, these add a soft, chewy texture.
• Dried Beans + Peas. So many different kinds! Black beans can also add a purple color to regular white rice.
• Millet. Tiny little millet grains add a nubby texture.
• Quinoa. The health benefits are plentiful.
• Mung Bean. Adds a little sweetness and extra protein.

Serve with:

Serve Korean Purple Rice in place of the usual white rice. Some suggestions:

• KBBQ. Serve with lettuce wraps alongside Beef Bulgogi, Spicy Pork Belly Bulgogi, or Gochujang Chicken.
• Grain bowls. A great base for Hwe Dup Bap or Salmon Poke.
• Soup. So good with Soondubu Jjigae or Doenjang Jjigae.
• Banchan. Or serve alongside other banchan (side dishes), like Dubu Jorim or Soy Sauce Quail Eggs.

FAQ:

More rice recipes:

• Spam Kimchi Fried Rice
• Chamchi DeopBap (Tuna Rice Bowl)
• Thai Basil Fried Rice
• Kimchi Jumeok Bap (Rice Balls)