How to Make Korean Purple Multi-grain Rice Recipe & Video - Seonkyoung Longest (2024)

How to Make Korean Purple Multigrain Rice

Hi guys!

I can’t believe how many times I was asked how I make my rice. Especially my Korean purple multi-grain rice.

I honestly didn’t see anything special about it and didn’t have a “recipe” (I always just eye-ball it so there is really never a measurement and the color of my multigrain rice is always different.), but I realized that this could be really helpful for some of you.

It is definitely a healthier option than white rice and very pretty to look at!

The main ingredient that makes the rice color purple is black rice. Yes, black rice wouldn’t turn your rice black but purple! Depending on how much you add, it will change how light or how deep the purple color is.

I personally like a 1 cup white rice to 1 tbsp black rice ratio. It’s a bit darker side so if you want a more lavender-like purple color, add 2 cups white rice to 1 tbsp black rice.

What I actually do for my everyday rice though, I add this beta-glucan mixed grain rice from Korea and brown rice to my white rice. I found this is the best mixture for my taste, it goes fantastic with all the banchan (Korean side dishes) without over powdering the texture or flavor.

Honestly, adding extra brown rice is completely optional to your taste because most the mixed grain package has brown rice. Mine just happened to have no brown rice, that’s why I’m adding in.

I couldn’t find exact beta-glucan mixed grain rice from online, but you might be able to find it at your local Korean/Asian grocery, so check out the image down below!

I found similarly mixed grain that includes black rice, so please check down below!

Alrighty, let’s get started!

Combine short or medium-grain white rice, mixed grain rice of your choice, and short to medium grain brown rice (optional), in a rice cooker you are using.

Long grain rice could be used, but it won’t have the same texture (sticky) as short to medium grain rice.

Below is the short-grain white rice I’m currently using and very happy with it!

Wet rice with enough cold water and rubbing rice with your hand. You will see the water turns cloudy. Rinse off cloudy water and drain, Repeat this process 4 to 5 times or until the water is clear.

At last, rinse and drain water as much as possible.

Level rice out and gently place your hand flat on top of the rice. Add enough water, so it comes up to the crease of your knuckle.

For the best result of multi-grain rice, I highly recommend using an electronic pressure rice cooker like Cuckoo. You can also use Instapot or any other pressure cooker you have. If you’re not using Cuckoo (even if it’s a pressure cooker, I highly recommend soaking the rice for 2 to 8 hours.) I highly recommend soaking the rice for 6 to 8 hours.

BTW, just in case you are curious, this is NOT sponsored post. My mom uses it, my sister uses it, and I use it. Instapot can’t cook multigrain as Cuckoo does, and I don’t have a recipe to use Instapot to have the same result as using my rice cooker other than soaking the rice minimum of 6 hours.

I’m not pushing you to buy anything, just giving you the information on how I make my multigrain rice. In my opinion, the investment is definitely worth it (especially if you cook rice daily bases like me- it has a turbo option that cooks rice 1/2 of the time and the same result, it saved my life multiple times!)

Cook the rice with a multi-grain rice option.

Mixed grain rice would not be easy to cook perfectly on a stove. But if you are interested in learning how to make white rice on a stove, check out down below!

Enjoy!

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