Purple rice, often called black rice or forbidden rice, is a delightful dish that brings both color and flavor to your table. This vibrant rice is not only visually appealing but also packed with nutrients and a nutty taste. With a few simple ingredients, you can make a delicious and healthy meal that everyone will love.
Why Make This Recipe
Making purple rice is a wonderful way to add a unique touch to your meals. It’s nutritious, rich in antioxidants, and provides a lovely contrast on your plate. This recipe is easy to follow and doesn’t require elaborate preparation. It’s perfect for a weeknight dinner or a special occasion. Plus, it’s a great way to include more vegetables in your diet.
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)
- 1 1/4 cup vegetable stock (low sodium or chicken stock or water + 1 stock cube)
- 1/4 cup green onion, finely chopped
Directions:
- Melt butter in a large saucepan or small pot over medium heat.
- Sauté the onion and garlic for 1 minute until soft.
- Add cabbage, salt, and pepper to the pot. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage starts to soften but is not completely floppy (it will cook more with the rice).
- Add the jasmine rice and stir well to coat it with the flavors.
- Pour in the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
- Bring to a simmer, then cover with a lid, and turn the stove down to medium-low (or low on a strong burner). Cook for 12 minutes. Do not peek or stir!
- After 12 minutes, turn off the heat, remove the saucepan from the stove, and let it rest with the lid on for another 10 minutes.
- Use a rubber spatula or rice paddle to fluff the rice, then transfer it to a serving dish. Sprinkle with chopped green onion and serve!
How to Serve Purple Rice
Purple rice can be served as a side dish or a main course. It pairs well with grilled meats, tofu, or fish. You can also add more fresh vegetables or serve it in bowls with your favorite sauces for a custom meal.
How to Store Purple Rice
Store any leftover purple rice in an airtight container in the refrigerator. It will keep for about 3 to 4 days. To reheat, you can use a microwave or stovetop with a splash of water to bring back moisture.
Tips to Make Purple Rice
- Adjust the amount of garlic and onion to suit your taste.
- Feel free to add other vegetables like carrots or bell peppers for extra color and nutrition.
- You can substitute jasmine rice with other types of rice, but be aware that cooking times may vary.
Variation
You can make this dish vegan by using vegetable stock and omitting any meat products. Additionally, adding nuts or seeds can enhance the texture and taste.
FAQs
1. Can I use brown rice instead of jasmine rice?
Yes, you can use brown rice, but make sure to adjust the cooking time since brown rice usually takes longer to cook.
2. Is purple rice healthy?
Yes, purple rice is packed with antioxidants, fiber, and other nutrients, making it a healthy choice.
3. Can I freeze purple rice?
Yes, you can freeze cooked purple rice. Place it in an airtight container and it can last up to 3 months in the freezer.
Purple Rice
Ingredients
For the rice
- 1 cup jasmine rice No need to rinse or soak
- 3 cups finely shredded red cabbage Tightly packed
- 1.25 cups vegetable stock Low sodium or chicken stock or water + 1 stock cube
For the flavor
- 30 g unsalted butter
- 2 cloves garlic Finely minced
- 0.5 medium onion Finely diced
- 0.5 tsp cooking salt Kosher salt
- 0.25 tsp black pepper
- 0.25 cup green onion Finely chopped, for garnish
Instructions
Cooking
- Melt butter in a large saucepan or small pot over medium heat.
- Sauté the onion and garlic for 1 minute until soft.
- Add cabbage, salt, and pepper to the pot. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage starts to soften.
- Add the jasmine rice and stir well to coat it with the flavors.
- Pour in the vegetable stock, scrape down the sides, and ensure all the rice is submerged.
- Bring to a simmer, cover with a lid, and reduce heat to medium-low. Cook for 12 minutes without stirring.
- After 12 minutes, turn off the heat and let it rest with the lid on for another 10 minutes.
- Fluff the rice with a rubber spatula or rice paddle, transfer to a serving dish, and sprinkle with chopped green onion.
