A colourful mixture of three different kinds of rice, steamed up for a nutty chewy base for so many meals… or delicious on its own with butter and salt!
When we were in Korea, my wonderful sister-in-law made this rice all the time. My sister-in-law is an amazing cook and the best food we had when were in Korea was served in her little kitchen sitting on the floor. The kids adore her and her cooking and when we came home, they begged me to make purple rice just like “kun-ama”(pictured below with her lovely daughter).
I have been working on having the kids help me cook on a regular basis. The girls make all the rice that is eaten is this house these days. They alternate making it and have this purple rice down to an art. It is very cute because my yobo will often ask who made the rice and compliment them on it.
So today we have a guest post by my lovely daughter, Jaina on how to make purple rice:
Hi, my name is Jaina. I am almost 8 years old and I am in grade 3. I like to craft, write, draw and climb trees. Today I am going tell you how to make purple rice.
- white sticky rice
- brown sticky rice
- black rice (which is really grass seed)
- You put 2 cups of white rice, 1 cup of brown rice and 2 handfuls of black rice in a rice cooker bowl.
- Then you wash it and you drain it. You can drain it really good or you can leave a tiny bit of water.
- Then you put 4 cups of water into the rice cooker bowl.
- Then you dry the rice cooker bowl and make sure that there is no rice on the sides inside the bowl.
- Then you put it in the rice cooker and press "white rice".
Here is a reminder: to close the rice cooker lid!!!!!
Enjoy… I hope you like it! 🙂
Oh, by the way, look upside down to see if you can see my mom in the spoon!
Here is the 3 kinds of rice we use:
I am so excited; we planted our vegetable garden! The compost has been spread, the top soil has been raked, the mounds have been built and the seeds and seedlings have been sown!
So what have we planted?
green onions for seafood pancakes
potatoes for a yummy side dish
Korean garlic onions for cucumber kimchi
green peppers for dipping
zucchini for veggie pancakes
yellow zucchini for fun!
radish for radish kimchi
lettuce for eating with dwaeji bulgogi
kale for good dutch cooking 🙂
leek for beef and broccoli and stir frys
spinach for chapjae and smoothies
peas for pickin’ and eatin’
perilla (Korean sesame leaves) for bulgogi
garlic for everything
rhubarb for a delicious crisp
and since we use all our compost on the garden, each year we have mystery plants that grow. Any guesses?
My garden gnomes!
So, what is growing in your garden?
A soothing tea made with lemon marmalade and honey is a delicious remedy for a sore throat, a cold or the flu. Add some ginseng tea powder for extra cold fighting powers.
I have been feeling sick all week and everyone knows that moms aren’t suppose to get sick! I have been drinking this Korean tea combination in attempts to feel better and get better. The citron tea is delicious! It is a yummy marmalade made with sliced up lemons and honey. I could eat it off the spoon! To increase the cold fighting ability of this drink, I add some ginseng powder tea. The bitter taste of the ginseng is well camouflaged by the lemons and honey. All and all, I hope it is working its magic and I am feeling better soon!
So if you find yourself on the wrong side of a cold, here is the how to: (since when you are sick sometimes you need help with even the basics of making tea!)
- spoon 1 tbsp citron honey tea and 1 packet of ginseng tea into a mug
- add 1 cup of hot water
- mix and enjoy!
These are the teas: Korean Royal Red Ginseng tea and Honey Citron tea
I will spare you a picture of a sick me!
If making sticky rice scares you, this easy tutorial will ease your fears. It is a step-by-step instruction that even a child can do.
The kids have been taking turns helping me cook. I find tasks for them like washing the vegetables, mixing things and fetching ingredients from the fridge. When I cook rice, they help me measure out the rice and the water. Kyah has been by rice sous chef for a while and today was her first time to make rice all by herself.
So here is Kyah, my almost 9 year old, with a guest post on how to make sticky Korean rice:
The things you need:
- 3 cups medium grain rice
- 3 cups of water
The how to:
- O.K. Take a normal plastic kids cup and take three cups of rice into the rice cooker bowl.
- Next you go to the sink and rinse the rice. Here is how you do it: you fill it with some water, you mix it with the rice and then you put your hand on the rice and let the water drain. It is fine if there is still a little bit water in the cooker.
- Then you add three cups of water to the rice.
- Dry the edges and the bottom of the cooker with a tea towel.
- Put the rice bowl into the rice cooker.
- Close the lid and press ‘white rice’ button.
- Now you can just sit back and relax!
It is as easy as that!
There was much debate on what should make the list, let alone what order they should come in. So if you are wanting to do some Korean cooking, these are the ten things you should have in your pantry or fridge (in no particular order since we couldn’t agree):
1. Short grain or medium grain rice
We buy 40 lb bags in our house.
Lots and lots of garlic. Apparently Koreans are called the Italians of Asia and it is reflected in their consumption of this bulb.
3. Soy sauce
Many people have commented on how often soy sauce is featured in Korean recipes.
4. Green onions
5. Gojujang (spicy red pepper paste) / Goju garu (spicy red pepper flakes)
They like it spicy!
6. Sesame oil
7. Sesame seeds
They garnish almost everything in these little guys.
9. Soy bean paste
10. Kimchi (spicy fermented cabbage)
Technically not an ingredient on its own, but as it is used as one in so many dishes, it deserves a place on this list.
There you have it. Now you are all set!