Purple Jasmine Rice with Red Cabbage
Fragrant jasmine rice cooked with finely shredded red cabbage, onion, garlic, and butter until the whole pot turns deep purple.
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.
Notes
Substitutions: Use water plus one low sodium bouillon cube if you have no broth, and olive oil in place of butter for a plant based version.
Tips: Keep the lid closed during cooking and resting so the steam cooks the rice evenly. A squeeze of lemon at the table turns the color pink.
Storage: Refrigerate within 2 hours and keep up to 3 days. Freeze up to 1 month and reheat to 165 degrees F.