We’ve been hearing that black rice is the new superfood, packing a bigger antioxidant punch than blueberries. But all of us in the office are still wondering: Is this the Korean black rice, the purple rice with beans that complements our kimchi jjigae so wonderfully? They say that black rice turns a purple-ish color when cooked.
It’s the beans that make Korean rice turn purple, right? Does anyone know?