Ever wonder why some Korean rice is purple at Korean restaurants and houses?
Here’s why and how!
Quick Summary
- The secret lies in black rice (or “heukmi”), which is mixed with regular white rice to create the iconic purple rice.
- Black rice releases its dark pigments (anthocyanins) into white rice, turning the entire batch purple.
- Purple rice is packed with fiber, vitamins, and minerals, making it healthier than white rice.
- Koreans make purple rice for its health benefits!
What Is Korean Purple Rice Made Of?
The magic of Korean purple rice comes from mixing black rice with white rice.
Then, you get a beautiful, nutritious dish.
Koreans rarely cook black rice on its own because it has a dense, chewy texture and can be overwhelming in flavor.
Instead, a small portion, typically around 10% of black rice is mixed with white rice before cooking.
Some people also add other grains like brown rice, glutinous rice, barley, or even beans for extra texture and nutrients.
This mix not only enhances the rice’s visual appeal but also boosts its fiber, antioxidants, and essential minerals, making it a healthier alternative to plain white rice.
What Makes Rice Turn Purple?
When cooked, black rice releases its dark pigments into white rice, turning the entire batch a lovely shade of purple!
The pigments responsible for this transformation are anthocyanins.
According to National Institutes of Health (NIH), anthocyanins are powerful antioxidants also found in blueberries and other dark-colored fruits.
What Does Purple Rice Taste Like?
Black rice adds a pleasant chewy texture and a subtle nutty flavor to purple rice, making it more enjoyable than plain white rice.
The small black grains have a slightly firm bite and burst gently when chewed, releasing a mild sweet note.
The nutty, earthy taste of black rice balances well with the softness of white rice, creating a satisfying contrast in both flavor and texture.
Because of its richness, purple rice pairs exceptionally well with savory Korean dishes like kimchi stew, grilled meat, and spicy stir-fries.
Many Koreans believe that purple rice is not only healthier but also more flavorful, adding depth to everyday meals without requiring extra seasoning.
In other words, purple rice is more delicious!
Is Korean Purple Rice Healthy?
Yes, purple rice is not just beautiful but full of nutrients.
A Medical News Today article states that “purple rice contains more antioxidant compounds than white rice according to a study in the Journal of Agriculture and Food Chemistry.”
It’s packed with fiber, vitamins, and minerals, making it healthier than white rice.
Many health-conscious people, including Korean moms, make purple rice for health benefits.
However, black rice is minimally polished, making it harder to digest, especially if not chewed thoroughly.
Some people with sensitive digestive systems may find it challenging, so it’s best to consume in moderation if that’s the case.
Also, Korean doctors recommend to stop eating purple rice for 2-3 days before a colonoscopy.
Be Careful Not to Overdo It!
Black rice brings a lot to the table, but using too much can lead to overly dark, almost black rice.
It may not be as visually appealing, especially for certain dishes.
Also, using too much black rice can even stain your bowl and spoon after eating, making cleanup more difficult.
Koreans don’t really use purple rice in dishes like fried rice or sushi due to its distinctive color, flavor, and slightly chewy texture.
When you see purple rice at a Korean restaurant or someone’s house, it means that they care about you and your health.
Enjoy Korean purple rice for the perfect balance of pretty color, nutrition, and flavor!
