Purple rice
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(18)
Ingredients
5 servings
- 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 jasmin rice (, no need to rinse or soak (Note 1 for other rice)
- 1 1/4 cup vegetable stock (, low sodium (or chicken stock or water + 1 stock cube- Note 2)
- 1/4 cup green onion (, finely chopped)
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Preparation
Step 1
Melt butter in a large saucepan or small pot over medium heat. (Note 3)
Step 2
Sauté veg - Cook onion and garlic for 1 minute until soft. Add cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring from time to time, until the cabbage starts to soften but not completely floppy (as it will cook more with the rice).
Step 3
Coat rice - Add rice and stir well to coat in the flavour.
Step 4
Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
Step 5
Cook 12 minutes - Bring to a simmer, then cover with a lid, turn the stove down to medium low (or low on a stronger burner) and cook for 12 minutes. Do not peek or stir!
Step 6
Rest 10 minutes - Turn off the heat, remove the saucepan from the stove and let to rest for another 10 minutes (with the lid on).
Step 7
Fluff & serve - Use a rubber spatula or rice paddle to fluff the rice then tumble into a serving dish. Sprinkle with green onion and serve!
Step 8
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