Korean Purple Multigrain Rice

Korean multigrain rice is a healthier and tastier alternative to plain white rice. It’s made with a multigrain rice mix of brown rice, barley, red bean, black bean, and black rice.

What is Korean Multigrain rice (japgokbap)?

Korean multigrain rice is a mixture of different grains and white rice. This mixture can include oats, millet, beans, barley, brown rice, and black rice — making it a healthier rice with added nutritional value.

What you’ll need to make Korean Purple Multigrain Rice:

• Multigrain rice mix: this can be found in the dry rice/grain aisle at your local H mart or Asian grocery store. I wasn’t able to find the exact one I have, but this is a similar one I found online.
• White rice: short grain white rice works best for that sticky texture. Long grain can be used, but you won’t get the same texture.

How to make Korean Purple Multigrain Rice:

To cook in a rice cooker:

1. Rinse the rice until the water runs clear.
2. Typically, you want a 1:1 ratio of rice to water (1 cup rice : 1 cup water) when using a rice pressure cooker. Or you can use the hand method by placing your hand on top of the leveled rice. The water should come up to your first knuckle.
3. Cook the rice on the “mixed grains” setting on your rice cooker. Cooking times may vary depending on your rice cooker.
4. Fluff the rice with a spatula and serve warm!

To cook on the stovetop:

1. Rinse the rice until the water runs clear.
2. Place rice in a heavy-bottomed pot or stone pot with a cover.
3. Add enough water depending on how many cups of rice you are making (1:1 ratio of rice to water) or you can use the hand method as mentioned above.
4. Bring the rice to a boil on medium-high heat. Once it’s boiling, lower the heat to low and continue to cook covered for another 10-15 minutes. Turn the heat off and allow it to rest for another 10 minutes, making sure not to remove the cover. The rice will absorb the trapped steam, allowing the rice to cook from the residual heat.
5. Fluff the rice with a plastic spatula and serve warm with side dishes.

Watch how to make Korean Purple Multigrain Rice:

Side dish suggestions to serve with your rice!

• Cold Tofu with Peanut Sauce
• Perilla Kimchi (Kkaennip Kimchi)
• Easy Garlic Yu Choy
• Mayak Eggs (Korean Marinated Eggs)
• Korean Scallion Salad 파무침 (Pa Muchim)
• Accordion Cucumber Salad
• Crispy Seaweed-Wrapped Tofu

Korean Purple Multigrain Rice

Serves: 6 Prep Time: 5 Cooking Time: 20 20

Rating: 5.0/5

( 1 voted )

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Ingredients

• 1 cup short-grain white rice
• ¼ cup multigrain rice mix
• 1½ cups water

Instructions

To cook in a rice cooker:

1. Rinse the rice until the water runs clear.
2. Typically, you want a 1:1 ratio of rice to water (1 cup rice : 1 cup water) when using a rice pressure cooker. Or you can use the hand method by placing your hand on top of the leveled rice. The water should come up to your first knuckle.
3. Cook the rice on the "mixed grains" setting on your rice cooker. Cooking times may vary depending on your rice cooker.
4. Fluff the rice with a spatula and serve warm!

To cook on the stovetop:

1. Rinse the rice until the water runs clear.
2. Place rice in a heavy-bottomed pot or stone pot with a cover.
3. Add enough water depending on how many cups of rice you are making (1:1 ratio of rice to water) or you can use the hand method as mentioned above.
4. Bring the rice to a boil on medium-high heat. Once it's boiling, lower the heat to low and continue to cook covered for another 10-15 minutes. Turn the heat off and allow it to rest for another 10 minutes, making sure not to remove the cover. The rice will absorb the trapped steam, allowing the rice to cook from the residual heat.
5. Fluff the rice with a plastic spatula and serve warm with side dishes.