Korean rice is purple because it contains antioxidant called anthocyanin. Anthocyanin is a pigment found in plants and fruits that gives them a purple or blue color. It is known for its powerful antioxidant properties and has been shown to have a variety of health benefits.

In fact, purple rice is purple thanks to a pigment called anthocyanin, which also happens to be a powerful antioxidant. These beneficial plant compounds help to prevent cell damage caused by harmful substances called oxidants, which can lead to various chronic illnesses, including heart disease and cancer.

The enchanting purple hue of purple rice originates from the harmonious blend of black glutinous rice and short grain white rice as they are cooked together. As these two rice varieties simmer on the stovetop, a magical transformation occurs.

The black rice is what gives Korean rice that beautiful purple color. Sometimes you'll even find other grains and beans like brown rice, black beans, adzuki added. Koreans often add these various grains like black rice because medium grain rice contains higher amount of starch. So adding other fillers makes the rice healthier and more nutritious.