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Purple rice

Recipe video above. Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage! Love this 2-in-1 that combines starch plus plenty of vegetables in one dish, rather than making a salad plus a starch separately. Goes with everything - Western, Asian, Mediterranean, Indian, Mexican!

Prep Time
10 mins
Cook Time
10 mins
Rice resting
10 mins
Servings: 5
Calories: 206 kcal
Course: Side Dish
Cuisine: American

Ingredients

  • 30g / 2 tbsp unsalted butter
  • 2 garlic cloves , finely minced
  • 1/2 onion , finely diced
  • 3 cups finely shredded red cabbage (tightly packed)
  • 1/2 tsp cooking salt (kosher salt)
  • 1/4 tsp black pepper
  • 1 cup jasmin 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

    Cup of Yum
  1. Melt butter in a large saucepan or small pot over medium heat. (Note 3)
  2. 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).
  3. Coat rice - Add rice and stir well to coat in the flavour.
  4. Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
  5. 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!
  6. 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).
  7. 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

  • Rice types - Recipe will also work with long grain, basmati and medium grain rice BUT you need to increase the stock by 1/4 cup (60ml), because jasmine rice needs slightly less liquid to cook through. (See plain jasmine rice recipe for more info.)
  • Rinsing - Not required to prevent rice from being mushy because this recipe uses the right water-to-rice-ratio for jasmine rice (which is 1 cup rice to 1 1/4 cups water). Most recipes get it wrong = mushy rice. Also no need to rinse to clean the rice if it was purchased in a packet at the supermarket as it will be clean. If you do need to wash the rice to clean it then shake excess water off very well and reduce stock by 2 tablespoons (to account for waterlogged rice).
  • Liquid - stock will make this rice tastier. If using using water, add 1 chicken or vegetable stock cube (dissolved) or 1 tsp stock powder.
  • Cooking vessel size matters! Use a large saucepan, mine is 28cm/11" wide, use one around this size. Don't make this in a small one (~20cm/8" wide) because the rice-cabbage mixture will be too deep for the rice cook evenly.
  • Leftover rice will keep for 2 days. Freezing will work but the cabbage will go a tad watery though if you toss through well this shouldn't be a problem.
  • Nutrition per serving, assuming 5 servings.

Nutrition Information

Calories 206cal (10%) Carbohydrates 36g (12%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.3g Monounsaturated Fat 1g Trans Fat 0.2g Cholesterol 13mg (4%) Sodium 486mg (20%) Potassium 211mg (6%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 928IU (19%) Vitamin C 33mg (37%) Calcium 45mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 206

% 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.