Black Rice
Tiffany Yang•
May 5, 2025
When I was little, my mom would take us to a Korean restaurant called "Tofu House" in our hometown and I still (to this day) think it's the best Korean restaurant in the Bay Area– IYKYK. They made this incredible seafood soondubu-jjigae (spicy soft tofu stew) that was loaded with clams and beef. It always came with purple rice, which I've loved ever since. Beyond its beautiful, vibrant purple hue, it also adds a lovely nutty undertone to the white rice. What's more, it's packed with antioxidants, vitamins, and fiber – a real boost for your digestion and heart health.
Ingredients (3)
Ingredients (3)
Instructions
Combine the white rice (2 cups) and black rice (1 Tbsp) and rinse until the water runs mostly clear (4-5 rinses).
Pour out as much water as you can (use a strainer if necessary), then add water (2 cups).
Cook in rice cooker—I use the mixed grain setting but you can use the regular setting as well.
Fluff when it's done and enjoy! I always batch make this and freeze in portions as well.
Notes
Notes
White vs. Brown Rice
If you want to make this even healthier, you can sub 1 cup of white rice with brown rice
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