Black sweet rice

Heukmi chapssal 흑미 찹쌀

Due to the presence of healthy compounds called flavonoids that are also found in large quantities in blueberries, black sweet rice is actually dark purple.


Adding just a tablespoon or two to white or brown rice will give it a pretty lavender color and a mildly nutty flavor. It’s great for making multigrain rice!

You can find it at Korean grocery stores as well as many supermarkets.



Recipes that use black sweet rice (heukmi chapssal):



  1. AzuremuseIsHungry4 joined 5/15
    Posted May 23rd, 2015 at 4:49 pm | # |

    oh this looks really interesting my belly is ready …

  2. Nicole4ever Las Vegas, Nevada joined 2/11
    Posted May 27th, 2013 at 9:43 am | # |

    Could you make a video on this? Seen you eatting it a lot. Looks supper yummy!

  3. Eden India joined 8/10
    Posted August 17th, 2010 at 4:24 pm | # |

    Hi Gigi, you can soak the rice for few hours, dry it and then powder it. Make a batter (not too thin)and add sugar, fennel seeds(optional), sesame seeds(optional). Now, prepare it like how you will make a pancake. But keep the flame in medium. Turn it once the bottom is brown.

    Now you can enjoy!!

    Or you can mix it with jaggery, make a dough and fold it in banana leaves and steam it… we used to have this for Christmas :-)

  4. hypermom joined 2/09
    Posted July 12th, 2010 at 9:15 am | # |

    Hi Maangchi,

    I’ve recently had black rice with beans at a Korean restaurant instead of white rice. Do you have the recipe for that? How much water and how much rice? Is this the bag that the Korean restaurants use? I went to an HMart and saw that they only had black rice in bags only.

    • Maangchi New York City joined 8/08
      Posted July 12th, 2010 at 11:39 am | # |

      yes, I do. You will have to soak beans overnight before cooking.
      This is the way how I make my multi-grain rice.

      1. Combine 1 cup of short grain rice, 1/2 cup of sweet brown rice, 1/2 cup of barley rice, and 2 tbs of black sweet rice.

      2. Wash and drain a couple of times and put it in a pot with a thick bottom.

      3. Pour 2.5 cups of water into the pot and soak it for an hour with the lid closed. (You can add soaked beans)

      4. Bring the pot to a boil over medium high heat for 10 minutes.
      Tip: it usually boils over after 8-10 minutes boiliing.

      5. Open the lid and turn the rice over with a rice scoop or spoon.

      6. Simmer it over low heat for another 10 minutes!

      • csygo joined 11/10
        Posted November 21st, 2010 at 12:50 am | # |

        annyonghaseyo Maangchi c:
        can the recipe for multi-grain rice be altered to be made in the rice cooker, or is it necessary to cook it in the pot?
        thanks in advance!

        • Maangchi New York City joined 8/08
          Posted May 27th, 2013 at 8:55 pm | # |

          yes, you can use a rice cooker, too.

  5. Maangchi New York City joined 8/08
    Posted March 21st, 2009 at 12:23 am | # |

    Some people use black sweet rice flour for rice cake, too.

  6. Gigi
    Posted March 20th, 2009 at 8:13 pm | # |

    does Korean make any sweet dessert out of Black Sweet Rice? btw, i m Malaysian Chinese.

    • Lily
      Posted October 18th, 2009 at 3:24 pm | # |

      Yes, Definely, but not this mix, you ahve to get the pure black rice, when you see the packet theres only black grains, this bag is mixed with beans.

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