The abilities essential to produce purple rice in the Korean way at home can be acquired by reading this article, which will allow you to acquire the necessary knowledge. During the demonstration, I will show you how to prepare it in such a way that you can use a rice cooker, an instant pot, or even the stovetop by following the instructions that I provide. I will teach you how to do this. It is not only aesthetically stunning, but it also offers a wide range of additional health benefits, which makes it a tempting alternative for a meal choice. Purple rice, which is popular in Korea, is a good example of this.
Purple rice from Korea is one of the dinners that is frequently requested, and I would like to share it with you at this time because it is one of the meals that is so well-liked.
WHAT IS Korean Purple Rice?
Korean purple rice is cooked Korean rice with a purple hue. In Korean, it’s known as heukmi bap (흑미밥), which translates to black rice. But why do some people refer to it as purple rice rather than black rice?
Essentially, they mean the same thing. The only actual difference is the color of the rice, which depends on how much black rice you add to your base rice (i.e. white rice) while cooking. Purple colors range from mild to dark.
However, it is unusual to see Koreans cooking only using black rice. Rather, we combine black rice with short or medium grain white rice.
You are welcome to modify the ratio to your desire. Simply conduct several experiments till you reach your sweet spot. Remember that adjusting the ratio will affect the overall texture, flavor, and cooking time of the purple rice.
PURPLE RICE
I also tried creating purple rice with (long grain) Jasmin rice, but I don’t believe it turned out as well as when I used short grain white rice.
In Korean cookery, there are often two types of black rice. There are two types of rice: black glutinous rice (찰흑미) and non-glutinous black rice. The former is more usually used in cooking.
Black glutinous rice, also known as black sweet rice, has a stickier consistency when cooked and a somewhat sweeter taste than conventional black rice.
So far, I’ve tried Korean black glutinous rice (from a Korean grocer) and conventional black rice (from my local supermarket, Woolworth), and I must say that the Korean black glutinous rice produces a far better result.
I’m not sure what variety this standard black rice is, but it had a slightly unpleasant odor to begin with. Furthermore, the rice color was lighter (e.g., burgundy) than Korean black glutinous rice, which is close to black.
So, my argument is that the type of black rice you use will influence the outcome of your purple rice. In case you’re wondering, I used Korean black glutinous rice in this recipe. (Around AU $20 for 2 kg/4.4 pounds)
Is Korean Purple Rice healthy?
Black rice is most recognized for its high levels of anthocyanin. Purple eggplant and blueberries also contain this potent antioxidant.
Also, black rice contains iron, fiber, and vitamin E. If you want to learn more about the health advantages of black rice, read this article.
However, as you can see from my recipe, true black rice is used sparingly. So I believe the health advantages will be greatly reduced.
If you want to make it healthy, you can add more black rice. And, yes, this will change the color, flavor, and texture of the rice. Also, the cooking time may vary.
Ingredients
2 cups short grain white rice
1 Tbsp black glutinous rice
375 ml water (2 cups & 1 Tbsp water) – 1:1 ratio for IH rice cooker or instant pot
Instructions
USING IH KOREAN RICE COOKER (CUCKOO)
-
Put the rice into the rice cooker inner pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
-
Cover the rice with the water (1:1 ratio) and close the lid. Set the rice cooker to “baekmi” setting. If your Cuckoo has an English mode, it may say “glutinous rice”.
-
Wait until the rice cooks and switch to the keep warm setting. It takes 23-26 mins to complete. Fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)
HOW TO MAKE KOREAN PURPLE RICE
Perfect rice, whether it’s white, brown, black or other rice, can be different person to person as each individual has a different preference towards texture and consistency.
The cooking method below is based on my rice preference, which is fluffy while slightly firm.
If you like a different texture and consistency to mine, I suggest you experiment with the cooking method, water amount or cooking time while referring to my method. After 1-2 attempts you might find your favorite way!
Using my Cuckoo rice cooker is by far my favorite way of making purple rice. It’s so easy and simple (Pretty much hands off!). And the good result is consistent.
- Put the rice into the rice cooker inner pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- Cover the rice with the water (1:1 ratio) and close the lid. Set the rice cooker to “백미 (baekmi)” setting. If your Cuckoo has an English mode, it may say “glutinous rice”.
- Wait until the rice cooks and switch to the keep warm setting. It takes 23-26 mins to complete. Fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)
Cooking my rice in an instant pot is my second favorite options. I do like the result I get, but I do not like when my rice gets stuck to the bottom of the pot. Yes, it does come off fairly easily but still it is an inconvenience.
Also, you need to manually release the steam after natural release. Which is another inconvenience when comparing the work involved with my Cuckoo rice cooker.
Things to watch out for when you cook rice in an instant pot
I only have a stainless steel inner pot. And, I learnt from my experience that if you cook the rice for too long (even if it’s only 1 or 2 mins extra) or if you leave the rice in the pot for too long after the cooking cycle is finished, you precious rice will end up sticking to the bottom of the pot. So watch out for that.
Also, my quick google research shows that you can actually buy a non-stick coated inner pot
- Put the rice into the inner pot of the instant pot and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- Cover the rice with the water (rice to water ratio is 1 :1) and set the instant pot to “pressure cook” at high pressure. Turn off the “keep warm” function. Make sure the steam release handle points at “sealing”. Set the timer to 3 mins and wait until the rice cooks.
- Natural release the steam for 10 minutes then quick release the residual pressure. (There shouldn’t be much pressure left by then.) FYI, the whole cooking cycle takes about 24 mins to complete.
- Open the lid and fluff the rice quickly with the rice paddle. Serve or store it for later. (Refer below for storage guide) If you leave the rice in the pot for too long, it will start stick to the bottom of the pot.
Cooking the rice over the stovetop is my least favorite option, because it’s more hands on. Nonetheless, you can successfully cook the purple rice in here too.
For the best result, use a heavy bottomed pot with tightly fitted lid, like a dutch oven.
- Put the rice into the mixing bowl and rinse the rice until the water is clear. (You will need to do 3 to 4 rounds of rinsing.) Drain the water well.
- Transfer the rice into a pot and add the water. (Add 1.21 times more water compared to the rice weight (approx 1 : 1.125 volume ratio) as more steam evaporates in the pot.)
- Bring the pot to boil over medium high heat until the water is boiling. (It will takes 8-9 mins). Reduce the heat to medium then boil for a further 6-7 mins. Then gradually reduce the heat to low and simmer for another 5 mins. While you may be very tempted, do not open the lid during boiling at any stage as it will throw off the water evaporation rate.
- Remove the pot from the stove and rest it for 15 mins (with lid still on). The rice is still cooking!
- Open the lid and fluff the rice with the rice paddle. Serve or store it for later. (Refer below for storage guide)
HOW TO STORE COOKED RICE
If you cooked too much rice for your needs, the best way to store it is in the freezer.
Portion / Divide the rice into smaller serving portions (to suit your future needs) then put it in airtight, freezer and microwave safe containers. Do this as soon as the rice is cooked while minimising the steam escaping.
This is so that when you reheat this rice, the steam will help with keeping the rice moist while microwaving. And, this rice is as good as freshly cooked rice!
You can keep the rice stored in the freezer for up to one month. (While some research shows that you can keep it indefinitely as long as it is kept below -18 C / 0 F.)
If you want to use the rice for stir frying, I would recommend storing it in the fridge (for up to 3 to 4 days) as it naturally dries out a bit in there. This will make stir frying easier.
FAQ:
What is omurice?
A: Omurice, short for “omelette rice,” is a popular Japanese dish that consists of fried rice wrapped in a thin omelette. It’s often served with ketchup drizzled on top and sometimes garnished with parsley or other herbs.
What ingredients do I need to make omurice?
A: The basic ingredients for omurice include cooked rice, chicken or pork (optional), onions, carrots, peas, ketchup, eggs, salt, pepper, and oil for frying. You can also customize the filling with other ingredients such as mushrooms, bell peppers, ham, or sausage.
Can I use leftover rice for omurice?
A: Yes, leftover rice works perfectly fine for making omurice. In fact, day-old rice is often preferred as it tends to be drier, resulting in a better texture when fried.
How do I make the omelette for omurice?
A: To make the omelette for omurice, beat the eggs in a bowl and season with salt and pepper. Heat a non-stick skillet over medium heat and add a small amount of oil. Pour the beaten eggs into the skillet and swirl to coat the bottom evenly. Cook until the bottom is set but the top is still slightly runny. Then, place the cooked fried rice on one half of the omelette and fold the other half over the top to cover the filling.
Can I use other sauces instead of ketchup?
A: While ketchup is the traditional sauce used for omurice, you can experiment with other sauces or condiments to suit your taste preferences. Some options include tonkatsu sauce, Worcestershire sauce, soy sauce, or even a homemade gravy.
Can I make omurice without meat?
A: Yes, you can omit the meat and make a vegetarian version of omurice by using only vegetables or adding tofu or tempeh as a protein alternative.
How do I prevent the omelette from tearing when folding?
A: To prevent the omelette from tearing when folding, make sure to cook it just until the bottom is set but the top is still slightly runny. Use a spatula to gently lift one side of the omelette and fold it over the filling, then slide the omelette onto a plate with the folded side underneath.
Can I make omurice ahead of time?
A: While omurice is best served fresh, you can prepare the fried rice filling in advance and store it in the refrigerator for up to 2 days. When ready to serve, reheat the filling and make the omelette fresh for the best taste and texture.
ALSO READ: OMURICE (OMELETTE RICE)