Purple rice is a garlicky, butter rice side that owes its vibrant colour to red cabbage!
Goes with everything Western, Asian, Mediterranean, Indian, Mexican!
Well, todays recipe is just the sort of thing that will save you.
Sautéed red cabbage for purple rice
As opposed to making two sides, likemashed potatoplus agarden salad.
Bonus: its such a fun colour!!!
Ingredients in purple rice
Heres what you should probably make this colourful, veg loaded rice!
Sautéed red cabbage for purple rice
Jasmine rice I like using jasmine rice in this dish because you get that lovely subtle fragrance.
Red cabbage Also called purple cabbage, this is what gives the rice the vibrant purple hue!
you might use plain ole green cabbage if you want, but wheres the fun in that??
Pouring jasmine rice into the cabbage
Garlic and onion Flavour base aromatics.
You will adore the butter garlic flavour in this rice!
Butter As above, for promised buttery flavour!
Pot of freshly cooked purple rice.
Youll be surprised how buttery it tastes even though were only using 30 grams / 2 tablespoons of butter.
Vegetable stock The rice cooking liquid, tastier than water!
Use low sodium stock.
Missing vegetable stock, oops! Sorry! 🙂
If yours is full salt, skip the salt in the recipe.
Salt and pepper Seasoning for the rice.
Green onion For fresh garnish at the end, though I wouldnt say its critical.
No need to rinse your rice!
There is no need to rinse the jasmine rice to wash off excess starch to make the rice fluffy.
This is a myth.
Most recipes get it wrong, using way too much water.
The only reason to wash jasmine riceis if youre worried about the rice being dirty.
Unless, of course, you like your rice unevenly cooked, gluey and mushy.
Use a large saucepanor small pot, around the size of mine which is 28cm/11.
Sautethe garlic and onion in the butter until it smells amazing / onion is translucent.
Dont let it get completely wilted and soft because it will cook more with the rice.
Add riceand stir to coat in the garlic butter.
The main thing is that you want all the rice under the liquid.
A few grains poking above the surface will be fine, they will steam-cook.
Leave to cook undisturbed for 12 minutes.
Do not lift the lid to peek and most definitely do not stir!
That will disrupt the rice cooking and youll end up with unevenly cooked rice thats mushy and gluey.
If it has not, leave it on the stove for another minute or two.
Rest 10 minutes Remove the saucepan from the stove with the lid still on and rest for 10 minutes.
Never skip the rice resting step!
Fluffthen serve, garnished with a sprinkle of green onion!
Which means it will go with pretty much any dish, and any cuisine, both Western and Asian.
Go on, do it.
You know I did!
!
Prevent screen from sleeping
