This purple jasmine rice cooks fragrant jasmine rice with finely shredded red cabbage, onion, garlic, and butter in a single pot, and the cabbage turns the whole dish a deep purple.
The cabbage softens as the rice steams, so it blends into the grains instead of staying crunchy, and the color becomes the first thing everyone notices on the plate. It is a simple pilaf style side dish that feels special without any extra effort, and it needs only 5 minutes of prep.
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Why This Purple Jasmine Rice Recipe Works
The color comes from red cabbage, which contains natural pigments called anthocyanins. These pigments turn blue and purple as the rice cooks, giving the dish a striking color without any dye. Adding a squeeze of lemon at the table shifts the color toward pink, which is fun to show kids.
Toasting the aromatics in butter builds flavor. The onion and garlic soften first, the cabbage follows, and the rice gets coated in the buttery mixture before the broth goes in. Each grain ends up seasoned and fluffy.
It is a true one pot dish with a simple method. There is no rinsing or soaking, and the rice finishes by steaming off the heat, which means you can focus on the rest of the meal.
Ingredients for Purple Jasmine Rice
- 1 cup jasmine rice
- 3 cups finely shredded red cabbage, tightly packed
- 1 1/4 cups low sodium vegetable broth
- 2 tbsp unsalted butter
- 2 cloves garlic, finely minced
- 1/2 medium onion, finely diced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup green onion, finely chopped
Jasmine rice. Jasmine rice is soft, fragrant, and slightly sticky, which suits the cabbage well. There is no need to rinse or soak it for this method.
Red cabbage. Shred it as thin as you can, using a sharp knife or the slicing blade of a food processor. Fine shreds soften in minutes and melt into the rice.
Broth. Low sodium vegetable broth adds flavor without too much salt. Chicken broth works as well, and water plus a pinch of extra salt is a simple backup.
Butter, onion, and garlic. These aromatics flavor the whole pot. Dice the onion small so it blends into the rice, and mince the garlic finely so it does not burn.
Green onion. Sliced green onion adds a fresh, sharp finish and a bright green contrast against the purple rice.
How to Make Purple Jasmine Rice
1. Melt the butter Melt the butter in a 3 quart saucepan over medium heat.
2. Soften the onion Add the diced onion and cook for 1 to 2 minutes until soft, then stir in the garlic for 30 seconds.
3. Cook the cabbage Add the cabbage, salt, and pepper and cook for 2 to 3 minutes, stirring now and then, until the cabbage begins to wilt.
4. Coat the rice Stir in the jasmine rice and cook for 1 minute until every grain is coated.
5. Add the broth Pour in the broth and scrape the bottom of the pot. Make sure all the rice is submerged.
6. Simmer Bring to a simmer, cover with a tight lid, and lower the heat to medium low. Cook for 12 minutes without lifting the lid.
7. Rest Turn off the heat and let the rice stand, still covered, for 10 minutes.
8. Whip and serve Loosen the rice with a fork, move it to a serving dish, and sprinkle with the green onion.
How to Serve Purple Jasmine Rice
Serve the rice as a colorful side with oven baked barbecue chicken or satay chicken skewers. It also pairs well with chicken shawarma, where the purple grains look striking next to golden meat. For a lighter dinner, spoon it next to air fryer honey garlic salmon.
How to Store and Reheat Purple Jasmine Rice
Cool the rice quickly and refrigerate it within 2 hours in a shallow, airtight container. It keeps for up to 3 days in the refrigerator and up to 1 month in the freezer. Reheat it with a splash of water in a covered pan or in the microwave until it reaches 165 degrees F. Never leave cooked rice at room temperature for long, because rice can grow bacteria that survive reheating.
Tips and Variations for Purple Jasmine Rice
Shred the cabbage thin. Thin shreds disappear into the rice. Thick pieces stay crunchy and ruin the texture.
Measure the rice. Use a dry measuring cup for the rice and a liquid measuring cup for the broth, since the ratio matters.
Keep the lid on. Lifting the lid lets steam escape and can leave the top layer undercooked. Resist the urge to check.
Use a tight lid. If your lid fits loosely, place a sheet of foil under it to trap steam.
Play with color. A squeeze of lemon or lime juice at the table turns the rice a pinkish purple. Add it right before serving.
Add protein. Stir in a can of drained chickpeas or top the rice with a fried egg for a simple meatless main.
Make it plant based. Use olive oil in place of the butter and keep the vegetable broth.
Cool rice quickly. Spread leftovers in a shallow container so they chill fast. For more on rice safety, see the University of Maine Extension rice guide.
Frequently Asked Questions About Purple Jasmine Rice
Why does purple jasmine rice turn purple?
The red cabbage contains natural pigments that change color as the rice cooks. They give the rice a purple or blue tint without any added dye.
Can I make purple jasmine rice ahead of time?
Yes. Cook it a day ahead, cool it quickly, and refrigerate it. Reheat with a splash of water until it is steaming hot at 165 degrees F.
What does purple jasmine rice taste like?
It tastes like buttery, fragrant rice with a very mild sweetness from the cabbage and onion. The cabbage flavor is subtle, since it softens and blends in.
Can I use basmati or long grain rice?
You can, but the liquid amounts and timing may change. Jasmine rice gives the softest texture, so use it for the ideal result.
Does the color fade?
The color stays deep when the rice is hot and fades slightly after a day. Leftovers still taste great.
Purple Jasmine Rice with Red Cabbage
Equipment
- 3 quart saucepan with lid
- Wooden spoon
- Fork or rice paddle
Ingredients
Main Ingredients
- 1 cup jasmine rice no need to rinse or soak
- 3 cup red cabbage finely shredded and tightly packed
- 1 ¼ cup low sodium vegetable broth or low sodium chicken broth
- 2 tbsp unsalted butter
- 2 cloves garlic finely minced
- ½ medium onion finely diced
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup green onion finely chopped, for garnish
Instructions
Cooking
- Heat the butter. Melt the butter in a 3 quart saucepan over medium heat. Soften the aromatics. Cook the onion for 1 to 2 minutes until soft, then add the garlic for 30 seconds.
- Wilt the cabbage. Add the cabbage, salt, and pepper, and cook for 2 to 3 minutes, stirring occasionally, until it starts to soften.
- Toast the rice. Stir in the rice and cook for 1 minute to coat each grain.
- Pour in the broth. Add the broth, scrape the pot bottom, and press the rice under the liquid.
- Steam. Bring to a simmer, cover tightly, reduce to medium low, and cook for 12 minutes without opening the lid. Turn off the heat and rest covered for 10 minutes.
- Whip. Loosen with a fork, transfer to a dish, and top with the green onion.
