I purchased a bag of black sweet rice and a bag of short grain white rice. I hope these are decent brands (from HMart). What is the best ratio to make the "purple" rice that Korean restaurants serve? I have a Zojirushi rice cooker and dolsot.
by Hot_Finding_549
8 Comments
Not much. That bag should last you a while.
Heukmi bap (흑미밥): https://mykoreankitchen.com/purple-rice/
Also used to make japgokbop (작곱밥), too.
 oppan heukmi style
2 cup short grain rice + 2 tbsp black rice = 2 cup water + 2 tablespoons water. That’s what I would do. Hope it helps
Around 10% Black rice vs 90% White rice.
Mostly white rice and a handful of black rice. How big or little your hand is isn’t really an issue.
if i make about 3 serving worth of rice, i just add about half a fist full of black rice.
When I do four cups of rice I use about 1/2 cup of black or wild rice. The color turns out a beautiful purple and the flavor of the cooked rice has more depth. You can always adjust the ratio of the black rice but start with a smaller portion and work your way up. Also, soak the black/wild rice separately for about an hour as it cooks slower than regular white rice 🙂
You know I’ve never made heukmi bap with glutinous black rice. I’d be more cautious of water levels for your rice. Glutinous rice isn’t as forgiving as regular rice when it comes to extra or not enough water.
Protip, you need wayyyyy less than you think. I wouldn’t be surprised if the first time you made it your rice turns out super dark purple.