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:
- 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: