Purple rice
User Reviews
5
Purple rice
Description
The Purple Rice recipe starts by melting unsalted butter and sautéing finely minced garlic and diced onion until soft. Finely shredded red cabbage is added along with kosher salt and black pepper, cooked just until the cabbage softens slightly but remains firm. Jasmine rice is then stirred in to coat with the mixture and vegetable stock is poured over to submerge the rice and cabbage fully.
The pot is brought to a simmer, covered, and cooked gently for 12 minutes without stirring, allowing the rice to absorb the stock evenly. It then rests off heat for 10 minutes with the lid on, giving the rice a light fluff and even texture. The green onion garnish provides a fresh contrast.
This dish balances the mildly sweet cabbage with the buttery and garlicky notes, offering tender cooked rice with slight cabbage bite. It suits a variety of meals as an aromatic base or side.
For best results, use a large saucepan for even cooking. Jasmine rice requires slightly less liquid than alternatives like basmati or long grain, so if using other rice, increase the stock amount accordingly. Leftover purple rice stores well refrigerated for two days and can be frozen, although the cabbage may release some moisture upon thawing.
Ingredients
- 30g / 2 tbsp butter unsalted
- 2 garlic finely minced, cloves
- 1/2 onion , finely diced
- 3 cups red cabbage tightly packed, finely shredded
- 1/2 tsp salt kosher salt, cooking
- 1/4 tsp black pepper
- 1 cup jasmine rice no need to rinse or soak (Note 1 for other rice
- 1 1/4 cup vegetable stock , low sodium (or chicken stock or water + 1 stock cube- Note 2)
Garnish, optional:
- 1/4 cup green onion , finely chopped
Instructions
- Melt butter in a large saucepan or small pot over medium heat. (Note 3)
- Sauté veg - Cook onion and garlic for 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
- Coat rice - Add rice and stir well to coat in the flavour.
- Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
- Cook 12 minutes - Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for 12 minutes. Do not peek or stir!
- Rest 10 minutes - Turn off the heat, remove the saucepan from the stove and let to rest for another 10 minutes (with the lid on).
- Fluff & serve - Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!
Notes
- Adjust water quantity if using rice varieties other than jasmine; basmati and long grain need slightly more.
- Rinsing rice is unnecessary with proper water-to-rice ratio and clean packaged rice.
- If washing rice to clean, dry it well and reduce stock by two tablespoons to compensate.
- Using vegetable stock instead of water enhances flavor; a stock cube can substitute if needed.
- Use a wide (around 28cm) saucepan to ensure even rice cooking and prevent excess depth of mixture.
- Store leftovers in the fridge up to two days; freezing is possible but cabbage texture may change slightly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206cal | 10% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 486mg | 20% |
| Potassium | 211mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 928IU | 19% |
| Vitamin C | 33mg | 37% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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