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Overhead view of purple rice in a bowl with chopsticks inserted into it.

Korean Purple Rice

This Korean Purple Rice requires just two ingredients and includes instructions on how to make it on the stovetop and in the Instant Pot!
Course Side Dish
Cuisine Korean
Prep Time 10 minutes
Cook Time 19 minutes
Resting Time 15 minutes
Total Time 44 minutes
Servings 6 servings
Calories 237kcal



  • Rinse the rice in a colander 3 times until the water is completely clear.
  • Bring the rice and water to boiling in a saucepan on the stove. Cover and boil for 5 minutes.
  • Reduce heat and simmer for 14 minutes.
  • Remove from heat and let sit 15 minutes (lid on). Fluff and serve.

Instant Pot:

  • Rinse the same way as above.
  • Pressure cook on high for 3 minutes, then use a natural release of 10 minutes. Release the remaining pressure, fluff and serve.


  1. Be sure to rinse the rice until the water runs clear. This will take about 3 rinses.
  2. I like to use glutinous rice as it produces the best texture for purple rice. If you decide to use another type of white rice, it will change the texture and you may need to adjust the rice to water ratio.
  3. If you want a deeper purple color, you can change up the ratio of white and black rice. Keep in mind that this will also change the texture of the purple rice.
  4. When using the Instant Pot, I recommend using a non-stick insert as the rice may stick to the bottom of the Instant Pot. 
  5. Be sure to naturally release the pressure for 10 minutes when the timer goes off. The rice will need this extra time to keep cooking.
  6. While the rice pressure cooks on high in just 3 minutes, you’ll also need to factor in time for pressure to build and release in the Instant Pot.


Serving: 0.5cups | Calories: 237kcal | Carbohydrates: 52g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 9mg | Potassium: 49mg | Fiber: 2g | Calcium: 10mg | Iron: 1mg