Purple rice is a vibrant and nutritious dish that adds color and flavor to any meal. This delightful rice recipe combines the earthiness of jasmine rice with the crispness of red cabbage, creating a tasty and visually appealing side dish. It’s not just great to look at; it also packs a nutritional punch, making it a wonderful addition to your table.
Why Make This Recipe
Making purple rice is an excellent way to introduce more vegetables into your diet while still enjoying a comforting rice dish. This recipe is easy to follow, quick to prepare, and uses simple ingredients that you likely have on hand. Plus, it’s a beautiful dish that can impress your family and friends, making it perfect for gatherings or everyday meals.
How to Make Purple Rice
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 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)
- 1/4 cup green onion, finely chopped
Directions
- Melt Butter: In a large saucepan or small pot over medium heat, melt the unsalted butter.
- Sauté Veg: Add the finely minced garlic and diced onion to the pot. Cook for about 1 minute until soft. Then, add the shredded red cabbage, kosher salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally. You want the cabbage to soften but not become floppy, as it will continue to cook with the rice.
- Coat Rice: Add the jasmine rice to the pot and stir well to coat it with the flavors from the vegetables.
- Add Stock: Pour in the vegetable stock and scrape down the sides. Press the cabbage-rice mixture down so that all the rice is submerged.
- Cook: Bring the mixture to a simmer. Cover with a lid, turn the stove down to medium-low (or low on a stronger burner), and cook for 12 minutes without peeking or stirring.
- Rest: After 12 minutes, turn off the heat. Remove the saucepan from the stove and let it rest for another 10 minutes with the lid on.
- Fluff & Serve: Finally, use a rubber spatula or rice paddle to fluff the rice. Tumble it into a serving dish, sprinkle with finely chopped green onions, and serve!
How to Serve Purple Rice
You can serve purple rice as a side dish alongside grilled meats, roasted vegetables, or tofu. It’s also delicious on its own or as a base for a grain bowl topped with your favorite proteins and sauces.
How to Store Purple Rice
To store leftover purple rice, allow it to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can reheat it in the microwave or on the stovetop when ready to enjoy.
Tips to Make Purple Rice
- Make sure to finely chop the cabbage for even cooking.
- Feel free to add other vegetables like carrots or bell peppers for added color and nutrients.
- Adjust the seasoning to your preference with herbs or spices for extra flavor.
Variation
You can use different types of rice like brown rice or wild rice instead of jasmine rice, but keep in mind that the cooking time may vary slightly.
FAQs
1. Can I use other types of cabbage?
Yes, you can use green cabbage or napa cabbage if red cabbage is not available.
2. Is purple rice nutritious?
Purple rice is high in antioxidants and has more fiber compared to white rice, making it a healthier choice.
3. Can I make this recipe ahead of time?
Yes, you can prepare purple rice ahead of time. Just store it in an airtight container and reheat it when ready to serve.
With its vibrant color and delicious flavors, purple rice is a must-try for any home cook. Enjoy this simple yet impressive dish at your next meal!
Purple Rice
Ingredients
Main Ingredients
- 30 g unsalted butter
- 2 cloves garlic, finely minced
- ½ unit onion, finely diced
- 3 cups red cabbage, finely shredded (tightly packed)
- ½ tsp kosher salt
- ¼ tsp black pepper
- 1 cup jasmine rice no need to rinse or soak
- 1 ¼ cups vegetable stock can substitute with chicken stock or water + 1 stock cube
- ¼ cup green onion, finely chopped
Instructions
Preparation
- In a large saucepan or small pot over medium heat, melt the unsalted butter.
- Add the finely minced garlic and diced onion to the pot. Cook for about 1 minute until soft.
- Add the shredded red cabbage, kosher salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally.
- Add the jasmine rice to the pot and stir well to coat it with the flavors from the vegetables.
- Pour in the vegetable stock and scrape down the sides. Press the cabbage-rice mixture down so that all the rice is submerged.
- Bring the mixture to a simmer. Cover with a lid, turn the stove down to medium-low, and cook for 12 minutes without peeking or stirring.
- After 12 minutes, turn off the heat. Remove the saucepan from the stove and let it rest for another 10 minutes with the lid on.
- Use a rubber spatula or rice paddle to fluff the rice. Tumble it into a serving dish, sprinkle with finely chopped green onions, and serve.
