Purple Cabbage and Garlic Butter Jasmine Rice Recipe

Introduction

Purple rice is a vibrant and flavorful dish that combines fragrant jasmine rice with finely shredded red cabbage for a colorful twist. It’s simple to make and perfect as a side or light meal, offering a mild sweetness and subtle texture with every bite.

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 kosher cooking 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

1. Step 1: Melt butter in a large saucepan or small pot over medium heat.
2. Step 2: Sauté the onion and garlic for 1 minute until soft. Add the shredded red cabbage, salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage begins to soften but is not completely floppy.
3. Step 3: Add the jasmine rice and stir well to coat the grains with the buttery cabbage mixture.
4. Step 4: Pour in the vegetable stock. Scrape down the sides of the pot and press the cabbage-rice mixture down, making sure all the rice is submerged.
5. Step 5: Bring to a simmer, then cover with a lid. Reduce the heat to medium-low (or low on a strong burner) and cook without lifting the lid or stirring for 12 minutes.
6. Step 6: Turn off the heat and remove the pot from the stove. Let it rest, covered, for 10 minutes to finish steaming.
7. Step 7: Fluff the rice gently with a rubber spatula or rice paddle, then transfer to a serving dish. Sprinkle with chopped green onion and serve immediately.

Tips & Variations

• For a nuttier flavor and chewier texture, substitute jasmine rice with brown rice but increase cooking time and liquid accordingly.
• Add a splash of soy sauce or a squeeze of lemon juice before serving to brighten the flavors.
• Try mixing in toasted sesame seeds or chopped fresh herbs like cilantro or parsley for extra aroma.

Storage

Store leftover purple rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a sprinkle of water to prevent drying out. This rice also freezes well; thaw completely before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice for this recipe?

Yes, you can use other rice varieties such as basmati or long-grain white rice. Just note that cooking times and liquid amounts may vary, so adjust accordingly.

What if I don’t have vegetable stock on hand?

You can substitute with chicken stock, or simply use water with a vegetable or chicken stock cube dissolved in it. This will still add good flavor to the rice.

Purple Cabbage and Garlic Butter Jasmine Rice Recipe

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★★★★★

4.8 from 114 reviews

• Author: Ethan
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful purple rice dish made with jasmin rice, red cabbage, and aromatic garlic and onion, sautéed in butter and cooked in vegetable stock for a tender and colorful side or main accompaniment.

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Ingredients

Scale 1x2x3x

Butter & Aromatics

• 30g / 2 tbsp unsalted butter
• 2 garlic cloves, finely minced
• 1/2 onion, finely diced

Vegetables & Seasoning

• 3 cups finely shredded red cabbage, tightly packed
• 1/2 tsp cooking salt (kosher salt)
• 1/4 tsp black pepper
• 1/4 cup green onion, finely chopped

Rice & Stock

• 1 cup jasmin rice, no need to rinse or soak
• 1 1/4 cup vegetable stock, low sodium (or chicken stock or water + 1 stock cube)

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Instructions

1. Melt Butter: Melt the butter in a large saucepan or small pot over medium heat to prepare the base for sautéing.
2. Sauté Vegetables: Add the finely diced onion and minced garlic to the melted butter and cook for about one minute until soft. Then add the shredded red cabbage, salt, and black pepper. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage softens slightly but remains firm, as it will cook more with the rice.
3. Coat Rice: Stir in the jasmin rice thoroughly to coat it with the butter and vegetable mixture, allowing it to absorb the flavors.
4. Add Stock: Pour in the vegetable stock, scrape down the sides of the pot, and press the cabbage-rice mixture down to ensure all the rice is fully submerged in the liquid.
5. Simmer and Cook: Bring the mixture to a simmer, then cover with a lid and reduce the heat to medium low (or low on a stronger burner). Cook undisturbed for 12 minutes to allow the rice to absorb the stock and flavors.
6. Rest: Remove the saucepan from the heat, keeping the lid on, and let the rice rest for 10 minutes to finish cooking and allow the steam to evenly complete the process.
7. Fluff and Serve: Use a rubber spatula or rice paddle to gently fluff the rice, then transfer it to a serving dish. Sprinkle with finely chopped green onion before serving.

Notes

• Note 1: Jasmin rice is recommended for its fragrance and natural stickiness; other rice types may require rinsing or soaking.
• Note 2: Vegetable stock enhances the flavor, but chicken stock or water with a stock cube can be used as alternatives.
• Note 3: Make sure the butter does not burn when melting; medium heat ensures even cooking.
• Do not lift the lid or stir the rice during the cooking process to prevent uneven cooking.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Asian

Keywords: purple rice, red cabbage rice, jasmine rice recipe, vegetarian side dish, easy rice recipe, stovetop rice, flavorful rice