Purple Rice
Purple rice is a vibrant and nutritious dish that combines the earthiness of jasmine rice with the crispness of red cabbage, creating a delightful and appealing side dish.
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.
Notes
To store leftover purple rice, allow it to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop when ready to enjoy. You can also add other vegetables like carrots or bell peppers for added color and nutrients.