Description
A vibrant and flavorful Purple Rice dish featuring jasmine rice cooked with red cabbage, garlic, and onions, enhanced with butter and vegetable stock for a savory and colorful side. This easy stovetop recipe delivers tender, aromatic rice with a beautiful purple tint and a subtle sweetness from the cabbage.
Ingredients
Scale
Main 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
Instructions
- Melting Butter: Melt the unsalted butter in a large saucepan or small pot over medium heat to create a flavorful base for sautéing the vegetables.
- Sautéing Vegetables: Add the finely diced onion and minced garlic to the melted butter and cook for about 1 minute until softened. Then, incorporate the shredded red cabbage, cooking salt, and black pepper. Stir occasionally and cook for 2 to 3 minutes until the cabbage begins to soften but remains slightly firm, ensuring it doesn’t become too floppy as it will finish cooking with the rice.
- Coating the Rice: Add the jasmine rice to the cabbage mixture and stir thoroughly to coat every grain in the flavorful buttery vegetable mix.
- Adding Stock: Pour in the vegetable stock, scraping down the sides of the pot as needed. Press the cabbage-rice mixture down so that all the rice is submerged under the liquid for even cooking.
- Cooking Rice: Bring the mixture to a simmer, then cover with a lid. Reduce the heat to medium-low or low (depending on your stove’s strength) and cook undisturbed for 12 minutes to allow the rice to absorb the stock and flavors.
- Resting: Turn off the heat and remove the saucepan from the stove, keeping the lid on. Let the rice rest for 10 minutes to finish cooking gently and to allow steam to distribute evenly.
- Fluffing & Serving: Use a rubber spatula or rice paddle to fluff the rice gently, then transfer it to a serving dish. Sprinkle the finely chopped green onions on top and serve immediately for a delicious and colorful side dish.
Notes
- Jasmine rice is preferred for this recipe due to its fragrance and texture; if using other types of rice, adjust cooking time and liquid as needed.
- Low sodium vegetable stock provides control over saltiness, but chicken stock or water with a stock cube are good alternatives.
- Melt the butter carefully over medium heat to avoid browning it, which could alter the flavor.
- Do not stir the rice during cooking to prevent it from becoming gummy or unevenly cooked.
- Resting the rice with the lid on is crucial for perfect texture as it allows the steam to finish the cooking process.
