Korean Purple Rice

Instructions

1. Step 1

   Combine the white rice and black rice in a fine-mesh sieve. Rinse over a bowl under cool running water, stirring gently, until the draining water is only slightly cloudy.

   Ingredients used: 25.0 gr Black Rice, 300.0 gr Short-Grain White Rice

   Cookware: fine mesh sieve, mixing bowl

2. Step 2

   Drain well, transfer the rice to the saucepan, and add the water. Leave the rice to soak.

   Timer: 30 min (fixed)

   Ingredients used: 420.0 ml Water

   Cookware: saucepan

3. Step 3

   Cover the saucepan and place it over medium heat. Cook until steady steam escapes and the contents audibly begin to boil.

   Timer: 7 min (fixed)

   Cookware: saucepan

4. Step 4

   Reduce to low heat and cook with the lid closed.

   Timer: 15 min (fixed)

   Cookware: saucepan

5. Step 5

   Remove the saucepan from the heat and let the rice rest, still covered.

   Timer: 10 min (fixed)

   Cookware: saucepan

6. Step 6

   Open the lid away from your face and gently fluff the rice from the bottom upward before serving.

   Cookware: rice paddle, saucepan