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If you`ve ever been to a Korean restaurant, you`ll notice that some restaurants actually serve Purple rice rather than brown or white rice.
Essentially, the purple rice is technically considered "brown rice" because it still has the rice bran surrounding the rice. The only difference is the color and texture. It still has the same amount of nutrients.
Personally I prefer using Korean brown rice over the Chinese or Western brown rice because the texture is more suitable for me. The Korean brown rice has a texture similar to the Chinese gluttonous rice or sticky rice. You have to cook it with more water and more time though.
I find that with these types of rice, you have to use a water to rice ratio of 1.5: 1 rather than 1.3: 1 like most Japanese rice. This rice was also very expensive, at $10.99/kg!
However, due to the health benefits, such as additional vitamins and fibre in the bran shell and the texture that I prefer, it is worth the premium in my opinion.
What do you guys think?
*photo is mine*