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This easy Korean Purple Rice recipe requires just two ingredients and includes instructions on how to make it on the stovetop and using the Instant Pot!
Purple rice (or heukmi bap in Korean) is simply white rice cooked with black rice to create a light purple colored rice. The exact hue of purple depends on how much black rice is used.
It has a hearty, sticky and chewy texture and a slight sweet and nutty flavor from the black rice.
While I’ve included a stove top version for this purple rice recipe, I’ve also included instructions for the Instant Pot. Like many rice recipes, the Instant Pot is a little more hands off, so I love having this option.
Other favorite Instant pot rice recipes include this Instant Pot jasmine rice, Instant Pot basmati rice and Instant Pot cilantro lime rice.
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Why this recipe works
- You only need two ingredients (white and black rice) and water! Purple rice is flavorful on its own so you don’t need any seasonings.
- It’s simple to make and can be made in a saucepan on the stovetop or in the Instant Pot.
- Purple rice is great for meal prep! It stores well in the fridge or freezer and heats up quickly too.
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Ingredients
You’ll need 2 cups of glutinous rice for this recipe. This is also known as sticky rice or sweet rice. The low amount of starch amylose in the rice is what makes it sticky and clumpy.
One tablespoon of black glutinous rice is required to create the purple hue. This is a black sticky rice. Be sure to look for black glutinous rice as some varieties of black rice are not sticky.
You can find both types of rice in the rice aisle or international aisle at some grocery stores or at specialty Asian markets.
To cook the rice, you’ll need 2 ½ cups water (or 2 cups + 1 tablespoon if using the Instant Pot method).
Step by step instructions
Rinse the rice in a colander 3 times until the water is completely clear.
Bring the rice and water to boiling in a saucepan on the stove. Cover and boil for 5 minutes.
Reduce the heat and simmer for 14 minutes.
Remove from heat and let sit for 15 minutes (with the lid on). Fluff and serve.
How to make purple rice in the Instant Pot
Rinse the same way as above.
Pressure cook on high for 3 minutes, then use a natural release of 10 minutes. Release the remaining pressure, fluff and serve.
Expert tips
- Be sure to rinse the rice until the water runs clear. This will take about 3 rinses.
- I like to use glutinous rice as it produces the best texture for purple rice. If you decide to use another type of white rice, it will change the texture and you may need to adjust the rice to water ratio.
- If you want a deeper purple color, you can change up the ratio of white and black rice. Keep in mind that this will also change the texture of the purple rice.
- When using the Instant Pot, I recommend using a non-stick insert as the rice may stick to the bottom of the Instant Pot.
- Be sure to naturally release the pressure for 10 minutes when the timer goes off. The rice will need this extra time to keep cooking.
- While the rice pressure cooks on high in just 3 minutes, you’ll also need to factor in time for pressure to build and release in the Instant Pot.
Common questions
You can do this in a few ways. You can add the rice to a bowl and fill with water. Use your fingers to swoosh the rice around to release the starches. Drain the water and repeat until the water runs clear (about 3 times). You can also rinse rice by using a mesh sieve or colander with fine holes. Just run cold water over the rice until the water runs clear.
No, you don’t need to soak the rice. Some recipes call for soaking when cooking purple rice on the stovetop, but I’ve never done this and the rice turns out tender and fluffy. Not soaking it also saves time.
I don’t recommend using other types of rice to make this purple rice recipe. While you can likely make it using non-glutinous rice, you may need to change the ratio of water to rice. This recipe has been specifically tested with glutinous rice to produce a sticky texture.
This purple rice recipe is perfect to serve as a side with almost any meal! We love it with this sous vide bulgogi, gochujang marinated Korean beef or these Instant Pot Korean pork ribs.
Storage instructions
Purple rice can be stored in an airtight container in the fridge for 3-4 days or frozen for 1-2 months. Just let it cool completely, then store it in freezer safe containers or bags.
To reheat, you can warm the rice in the microwave or in a saucepan on the stovetop. You'll need to add 1-2 tablespoons of water to the rice as it reheats so it doesn’t dry out. If it is frozen, let it thaw in the fridge before reheating.
More Korean recipes
More rice recipes
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Recipe
Korean Purple Rice
Ingredients
- 2 cups glutinous rice
- 1 tablespoon black glutinous rice
- 2 ½ cups water 2 cups + 1 tablespoon is using Instant Pot
Instructions
- Rinse the rice in a colander 3 times until the water is completely clear.
- Bring the rice and water to boiling in a saucepan on the stove. Cover and boil for 5 minutes.
- Reduce heat and simmer for 14 minutes.
- Remove from heat and let sit 15 minutes (lid on). Fluff and serve.
Instant Pot:
- Rinse the same way as above.
- Pressure cook on high for 3 minutes, then use a natural release of 10 minutes. Release the remaining pressure, fluff and serve.
Expert Tips:
- Be sure to rinse the rice until the water runs clear. This will take about 3 rinses.
- I like to use glutinous rice as it produces the best texture for purple rice. If you decide to use another type of white rice, it will change the texture and you may need to adjust the rice to water ratio.
- If you want a deeper purple color, you can change up the ratio of white and black rice. Keep in mind that this will also change the texture of the purple rice.
- When using the Instant Pot, I recommend using a non-stick insert as the rice may stick to the bottom of the Instant Pot.
- Be sure to naturally release the pressure for 10 minutes when the timer goes off. The rice will need this extra time to keep cooking.
- While the rice pressure cooks on high in just 3 minutes, you’ll also need to factor in time for pressure to build and release in the Instant Pot.
Nutrition
Mary
Came out great! Was just a touch mushy, but we really enjoyed it with our chicken!
Danielle
Try cooking it one minute less and see if that help - glad you liked it!