Purple Rice with Sautéed Cabbage and Green Onion Recipe

Introduction

Purple rice is a vibrant and flavorful dish made by cooking jasmine rice with red cabbage, creating a naturally beautiful purple hue. It’s a simple yet tasty side that brings both color and nutrition to your meal.

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 salt
• 1/4 tsp black pepper
• 1 cup jasmine rice (no need to rinse or soak)
• 1 1/4 cups vegetable stock (low sodium; or chicken stock or water + 1 stock cube)
• 1/4 cup green onion, finely chopped

Instructions

1. Step 1: Melt the butter in a large saucepan or small pot over medium heat.
2. Step 2: Add the onion and garlic, sautéing for about 1 minute until soft. Then add the shredded cabbage, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally, until the cabbage begins to soften but remains slightly firm.
3. Step 3: Stir in the jasmine rice, coating it well with the cabbage and butter mixture.
4. Step 4: Pour in the vegetable stock. Scrape down the sides of the pot, pressing the cabbage and rice mixture so all the rice is submerged in the liquid.
5. Step 5: Bring the mixture to a simmer, cover with a lid, reduce the heat to medium-low (or low on a stronger burner) and cook undisturbed for 12 minutes. Do not lift the lid or stir during this time.
6. Step 6: Remove the pot from heat and let it rest, covered, for 10 minutes.
7. Step 7: Fluff the rice gently with a rubber spatula or rice paddle, transfer to a serving dish, sprinkle with chopped green onion, and serve.

Tips & Variations

• Use chicken stock instead of vegetable stock for a richer flavor.
• Try adding a splash of soy sauce or a pinch of chili flakes for a different twist.
• For a nuttier texture, toast the rice in the butter for a minute before adding the stock.

Storage

Store leftover purple rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to restore moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of rice?

Yes, you can substitute jasmine rice with basmati or long-grain rice, but cooking times and liquid amounts may vary slightly.

Why does the rice turn purple?

The purple color comes naturally from the red cabbage as it cooks and releases pigments that dye the rice.

Purple Rice with Sautéed Cabbage and Green Onion Recipe

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★★★★★

4.8 from 105 reviews

This vibrant Purple Rice recipe combines fragrant jasmine rice with finely shredded red cabbage, sautéed garlic, and onion, cooked gently in vegetable stock and butter to create a flavorful and visually stunning side dish. Ideal for adding color and nutrition to any meal, this easy stovetop recipe brings a delightful twist to traditional rice dishes with its subtle sweetness and tender texture.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

1. Melt Butter: Melt the butter in a large saucepan or small pot over medium heat to prepare a rich base for sautéing the vegetables.
2. Sauté Vegetables: Add the finely diced onion and minced garlic to the melted butter and cook for about 1 minute until they soften. Then stir in the shredded red cabbage along with salt and black pepper. Continue cooking for 2 to 3 minutes, stirring occasionally, until the cabbage softens but still retains some firmness as it will cook further with the rice.
3. Coat Rice: Stir in the jasmine rice, making sure each grain is well coated with the butter and vegetable mixture to infuse flavor evenly.
4. Add Stock: Pour in the vegetable stock. Scrape down the sides of the pot and press the cabbage-rice mixture down so that all the rice is submerged beneath the liquid.
5. Cook Rice: Bring the mixture to a gentle simmer. Cover the pot with a lid, reduce the heat to medium-low or low on a stronger burner, and cook undisturbed for 12 minutes. Avoid lifting the lid or stirring during this time to allow proper steaming and even cooking.
6. Rest: After cooking, turn off the heat and remove the saucepan from the stove. Let the rice rest with the lid on for an additional 10 minutes to absorb any remaining steam and finish cooking.
7. Fluff & Serve: Use a rubber spatula or rice paddle to gently fluff the rice and cabbage mixture, then transfer it to a serving dish. Sprinkle with finely chopped green onions for a fresh, mild onion flavor before serving.

Notes

• For other types of rice, adjustments may be needed in the cooking liquid amount and cooking time.
• Vegetable stock can be substituted with chicken stock or water plus a stock cube for convenience.
• Melting the butter before sautéing the aromatics helps develop a rich, savory flavor.
• Do not lift the lid or stir during cooking to retain steam and ensure fluffy rice texture.

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