Plant peroxidases are oxidoreductases that play important roles in several plant metabolic processes and are also useful in many applications. Peroxidase is involved in enzymatic browning which is one of the limiting factors for post-harvest change and shelf-life of various rice and cereals. Therefore, optimum conditions for extraction and purification of peroxidase from Thai Black Glutinous Rice (Oryza sativa L. cv. Luem Pua) which is a popularly consumed variety in Northern Thailand were investigated for future characterization. The rice seeds were germinated for 7 days, followed by crude enzyme extraction. The extract was further separated using two different processes including ammonium sulfate precipitation at 80% saturation and aqueous two-phase extraction. Toyopearl CM-650 cation exchange chromatography was selected for Luem Pua rice peroxidase purification. Peroxidase activity was assayed using guaiacol as a substrate, while protein content was determined using Bradford assay. Results showed specific activity of purified peroxidase obtained by ammonium sulfate precipitation and aqueous two-phase extraction of 12.97 and 0.65 unit/mg protein, respectively. Elution chromatographic profiles of two purification procedures showed similar pattern revealing two cationic peroxidase isozymes.