Thaibonnet rice with red cabbage

What do you think of a fast and delicious risotto that is also a scene for friends? Even the eye wants its part!
Rice is a versatile cereal with many varieties suitable for everyone and naturally gluten-free ...

Ingredients

• 100 gr. of wholemeal Thaibonnet rice
• 200 gr. of red cabbage
• turmeric q.b
• ginger q.b
• pink salt from Himalayaq.b
• extra virgin olive oil q.b
• 1 piece red onion or scalogn

Instruments

• Pressure cooker
• basket for steaming
• pasta cup
  Let's cook!!!

Weigh the rice and place it in a container and cover with water, leave it for at least 12 hours.
The next day, rinse and pour into a pressure cooker adding the aromas
(I add salt and oil after cooking), add the water so that it covers the rice as in the picture.
Insert the steaming basket with a little more than half of the washed cabbage cut into small pieces (see photo) the rest of the cabbage you will use raw.

Close and cook on medium heat.

From the whistle after 10 minutes check, open the lid and see if it is cooked, if your rice is not completely cooked, continue for a further 3/5 minutes.

Remove the basket.
Season the rice adding a pinch of salt and extra virgin olive oil and mix everything.

We form the dish
Take a plate and place the pasta cup in the center;
fill it with rice;
arrange the cooked cap first and then the raw one;

Unmold and enjoy your meal !!!