Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Purple rice (red cabbage rice) Recipe
Purple rice is a garlicky, butter rice aspect that owes its vibrant color to pink cabbage! Love this 2-in-1 that mixes starch plus loads of greens in a single dish, quite than making a salad plus a starch individually. Goes with all the things – Western, Asian, Mediterranean, Indian, Mexican!
You realize these nights if you really feel all smug since you bought forward on the weekend and marinated some chicken so you would whip up a “fast dinner” in the course of the week, solely to grasp you didn’t plan for sides to fill out the meal?
Properly, at this time’s recipe is simply the kind of factor that can prevent. It’s a kind of aspect dishes I name a two-in-one as a result of it consists of loads of greens in addition to a starch to fill out the meal. Versus making two sides, like mashed potato plus a backyard salad.
What it tastes like: Buttery and garlicky, and really gentle cabbage flavour really which is able to enchantment to individuals who don’t soar up and down on the point out of cabbage for dinner. Bonus: it’s such a enjoyable color!!!
Right here’s what you might want to make this vibrant, veg loaded rice!
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Jasmine rice – I like utilizing jasmine rice on this dish since you get that pretty delicate perfume.
Different rice – the recipe will work with lengthy grain rice, medium grain rice and basmati rice, although you will have an additional 1/4 cup of water or vegetable inventory/broth. It is because jasmine rice requires much less liquid to cook dinner than different sorts of rice (extra on this in my plain jasmine rice recipe!).
The recipe just isn’t suited to brown rice, arborio/risotto rice, paella rice, wild rice or fake rice (cauliflower rice, quinoa and so forth) because the cook dinner instances and strategies differ so I’d want to change the recipe.
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Purple cabbage – Additionally referred to as purple cabbage, that is what offers the rice the colourful purple hue! You should utilize plain ole’ inexperienced cabbage if you need, however the place’s the enjoyable in that?? 😎
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Garlic and onion – Flavour base aromatics. You’ll adore the butter garlic flavour on this rice!
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Butter – As above, for promised buttery flavour! You’ll be stunned how buttery it tastes regardless that we’re solely utilizing 30 grams / 2 tablespoons of butter.
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Vegetable inventory – The rice cooking liquid, tastier than water! Use low sodium inventory. If yours is full salt, skip the salt within the recipe.
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Salt and pepper – Seasoning for the rice.
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Inexperienced onion – For contemporary garnish on the finish, although I wouldn’t say it’s essential.
There isn’t any have to rinse the jasmine rice to scrub off extra starch to make the rice fluffy. This can be a fable. You simply want the proper liquid-to-rice-ratio which is 1.25 : 1 (1.25 cups of water/inventory to 1 cup of rice) and the rice might be fluffy even with out washing it. Most recipes get it incorrect, utilizing approach an excessive amount of water.
The one cause to scrub jasmine rice is in the event you’re frightened in regards to the rice being soiled. For those who purchased yours on the grocery store, you shouldn’t want to scrub it. For those who clear your rice, cut back the inventory by 2 tablespoons to account for the waterlogged rice.
One massive, fats rice-making rule that applies to ANY rice you cook dinner: DO NOT STIR, DO NOT PEEK as soon as your put the lid on the pot! Until, in fact, you want your rice inconsistently cooked, gluey and mushy. 🤷🏻♀️
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Use a big saucepan or small pot, across the measurement of mine which is 28cm/11″. For those who use a saucepan that’s too small (~20cm/8″) then the rice-cabbage combination might be too deep which is able to trigger the rice to cook dinner inconsistently.
Sauté the garlic and onion within the butter till it smells superb / onion is translucent. Then cook dinner the cabbage for a couple of minutes till it begins to melt (quite than being stiff and pokey). Don’t let it get fully wilted and mushy as a result of it’s going to cook dinner extra with the rice.
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Add rice and stir to coat within the garlic butter.
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Add inventory then scrape down the edges and push the cabbage-rice beneath the floor of the liquid, as greatest you’ll be able to. The primary factor is that you really want all of the rice beneath the liquid. A couple of grains poking above the floor might be superb, they may steam-cook.
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Cook dinner 12 minutes – Deliver the liquid to a simmer, then put the lid on and decrease the warmth to medium low, or low in case your burner may be very robust. Depart to cook dinner undisturbed for 12 minutes. Don’t raise the lid to peek and most positively don’t stir! That can disrupt the rice cooking and also you’ll find yourself with inconsistently cooked rice that’s mushy and gluey.
Examine – On the 12 minute mark, working rapidly, take away the lid and tilt the saucepan to make sure all of the liquid has been absorbed. If it has not, go away it on the range for an additional minute or two.
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Relaxation 10 minutes – Take away the saucepan from the range with the lid nonetheless on and relaxation for 10 minutes. By no means skip the rice resting step! The rice will end cooking and the liquid on the floor of every rice grain will get absorbed = fluffy rice.
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Fluff then serve, garnished with a sprinkle of inexperienced onion!
This cabbage rice is pretty impartial flavoured, with a beautiful buttery, garlic flavour. Which implies it’s going to go along with just about any dish, and any delicacies, each Western and Asian.
Whereas the probabilities are infinite, right here’s a place to begin for you – some fast mains that I’d serve alongside purple rice:
And naturally, it goes with out saying that your purple rice will style even higher in the event you serenade it with Prince’s Purple Rain whereas it’s steaming on the range. 🎶 Go on, do it. You realize I did!! – Johnsat x
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 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
Instructions
- Melt butter in a large saucepan or small pot over medium heat. (Note 3)
- 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).
- Coat rice – Add rice and stir well to coat in the flavour.
- Add the vegetable stock. Scrape down the sides and press the cabbage-rice mixture down so all the rice is submerged.
- 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!
- 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).
- 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!
Notes
1. Rice types – Recipe will also work with long grain, basmati and medium grain rice BUT you need to increase the stock by 1/4 cup (60ml), because jasmine rice needs slightly less liquid to cook through. (See plain jasmine rice recipe for more info.)
Rinsing – Not required to prevent rice from being mushy because this recipe uses the right water-to-rice-ratio for jasmine rice (which is 1 cup rice to 1 1/4 cups water). Most recipes get it wrong = mushy rice. Also no need to rinse to clean the rice if it was purchased in a packet at the supermarket as it will be clean. If you do need to wash the rice to clean it then shake excess water off very well and reduce stock by 2 tablespoons (to account for waterlogged rice).
2. Liquid – stock will make this rice tastier. If using using water, add 1 chicken or vegetable stock cube (dissolved) or 1 tsp stock powder.
3. Cooking vessel size matters! Use a large saucepan, mine is 28cm/11″ wide, use one around this size. Don’t make this in a small one (~20cm/8″ wide) because the rice-cabbage mixture will be too deep for the rice cook evenly.
4. Leftover rice will keep for 2 days. Freezing will work but the cabbage will go a tad watery though if you toss through well this shouldn’t be a problem.
Nutrition per serving, assuming 5 servings.
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