Korean Purple Rice

by MJ

Korean purple rice (Heukmi bap) is when black rice is added to white rice giving it the purple hue The shade of purple will depend on the amount of black rice added.  There are 2 types of black rice available.  One is black glutinous rice ( sweet black rice) which will give a slight sweeter taste and results in a stickier rice and non glutinous black rice. 

I usually add about 1 Tablespoon of black rice to 2 cups of short grain rice but you can adjust the amount based on the shade of purple desired.  Not only does the black rice provide the beautiful color, it also has many health benefits as it’s packed with nutrients.

I use short grain rice, which is cooked with 1:1 ratio of rice to water. The ratio will depend on the type of rice used so read the directions on the package for the amount of water needed.

Korean Purple Rice

Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 2 cups white rice ( short or medium grain) 
  • 1 Tablespoon black rice 
  • 2 cups water 


Rinse and drain the rice a few times to remove starch. Add water to the pot and soak for about 30 minutes.  Cook the rice as you normally do in a rice cooker or stove top. 

For stove top: 

Bring water and rice to boil, covered. Reduce heat to medium / low and cook for 15 minutes without opening the lid. Turn off the heat and let rest for at least 10-15 minutes.  Fluff the rice before serving. 

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