This flavorful pumpkin rice with coconut milk is an easy and delicious side dish or light main meal that is perfect for the fall or holiday season.
Pumpkin rice - what could be easier to make than a rice dish? Just one pot, a few ingredients, and a short cooking time. And the results are always delicious! Not only this pumpkin rice, but almost any rice dish can turn into a quick, delicious meal with hardly any effort.
Have a look at the Nigerian Jollof, for instance, the Puerto Rican Chicken and Rice, the Carrot Rice, or the Buttered Rice with Garlic. All are easy to make, spicy, and brightly colored. Perfect as a side dish for pretty much anything or as a main meal with a salad on the side.
Ingredients: 10 | Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 4 | Difficulty: Easy
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Recipe ingredients
Pumpkin: I usually use Hokkaido pumpkin (red Kuri squash), my favorite for its sweet, rich flavor and firm, non-watery texture. Best of all, it doesn't need peeling. Try a Creamy Pumpkin Risotto next!
- Alternatively, you can use another sort; just make sure it is a very flavorful one; this dish relies on that flavor. Any other kind should be peeled before chopping.
Regular long-grain rice. Basmati or Jasmin is great as well; you might want to reduce the cooking time in this case slightly. Always check. You can also make the dish with brown rice - just cook it a bit longer and add a little extra broth.
Vegetables: 1 small onion (or half a medium), garlic, 1 long green pepper, and some parsley. I used a long Turkish green pepper, which adds a mild heat. If you use a regular green bell pepper, add fresh chili or chili flakes for a bit of spice - always to taste.
Liquid: Use good-quality vegetable stock and coconut milk. I usually add only half a can of coconut milk for my pumpkin rice, but you can use the whole can and simply reduce the broth by about ยฝ cup. Try some Pasta with Coconut Milk, too.
See the recipe card for full information on ingredients and quantities.
How to make pumpkin rice?
Step #1: Cook the onions and peppers in oil or melted coconut oil until the onions are slightly translucent, about 2 minutes.
Step #2: Add grated garlic, spices, and pumpkin, and stir for 2 minutes.
Step #3: Add coconut milk and 1 cup broth.
Step #4: Cover and cook gently for about 5 minutes.
Step #5:ย Wash the rice thoroughly. Add it to the pot together with the remaining broth, salt, and pepper to taste.
Step #6: Cover and simmer on low heat until the rice is cooked through. Regular long-graining rice will take about 15-20 minutes, Basmati or Jasmin slightly less, and brown rice about 40 minutes. Just check to be sure.
How long should I cook the rice?
Long-grain rice: Cook it as indicated in the recipe, but always double-check the package instructions and make sure the rice is tender before removing it from the heat. Check out the Spicy BBQ Rice, too.
Brown rice: Add it to the pot together with the coconut milk, pumpkin, and all 3 cups of broth. You may need a little extra broth - just enough to keep the rice from drying out. Cook for 30-40 minutes, or follow the package directions.
Basmati or Jasmine rice: First of all, cook the pumpkin for 10 minutes instead of 5 before you add the rice. These sorts of rice need less time and liquid - about 12-15 minutes, depending on the variety. Use roughly 1ยฝ cups of liquid for 1 cup of rice (broth plus coconut milk). Keep an eye on the pot and remove it from the heat as soon as the rice is soft and the liquid has been absorbed.
Serve and reheat
The pumpkin rice is best served immediately, but it can also be reheated.
Refrigerate for 2-3 days in an airtight container or in the covered pot.
I don't find the dish suitable for freezing.
When reheating, do it in a non-stick saucepan and add a small amount of broth to prevent it from catching and from being too dry. Reheat on low heat, covering and stirring frequently.
How to serve?
Perfect as a side dish for chicken. Try it with Roasted Half Chicken, Cast-Iron Chicken Breast, or Baked BBQ Chicken Breast. Or with a simple green salad with Yogurt Dressing.
Pumpkin Rice
Ingredients
- 1.3 lb pumpkin Note 1
- 1 small onion
- 1 long green pepper Note 2
- 2 tablespoons olive oil or coconut oil
- 2 garlic cloves
- 1 teaspoon allspice
- 2 teaspoons dried thyme
- 1 cup coconut milk
- 3 cups vegetable broth divided
- 2 cups long-grain rice Note 3
- fine sea salt and black pepper
- 2 tablespoons chopped parsley
Instructions
- Prepare pumpkin and vegetables: Wash and dry the pumpkin. Halve, remove the seeds, and weigh the needed amount. Chop into small cubes. Set aside. Finely chop the onion and the green pepper. 1.3 lb pumpkin + 1 small onion + 1 long green pepper
- Saute: Heat the oil in a large Dutch oven or another thick-bottomed pan. Cook the onions and peppers for about 2 minutes until the onions are translucent. Grate the garlic on top, add allspice, thyme, and pumpkin. Stir well and saute for about 2 minutes, stirring often.2 tablespoons olive oil + onions + peppers + 2 garlic cloves + 1 teaspoon allspice + 2 teaspoons dried thyme + pumpkin
- Add coconut milk and 1 cup of vegetable broth. Stir, bring to a boil, cover, and cook on medium heat for 5 minutes.1 cup coconut milk + 1 cup broth
- Simmer: Add the washed rice, the remaining 2 cups of vegetable broth, some salt, and pepper. Taste the broth to make sure it is salty/spicy enough. Stir, bring to a boil, lower the heat, and cook, covered, for about 15-20 minutes or until the rice is cooked to your liking.2 cups long-grain rice + 2 cups broth + fine sea salt and black pepper
- Adjust the taste with salt and pepper. Sprinkle with 2 tablespoons chopped parsley.
Notes
- Pumpkin: I had Hokkaido (red Kuri squash) pumpkin. If you use another sort, make sure it is a sweet, flavorful one. If you have Hokkaido, you don't have to peel it; all other sorts must be peeled.
- Peppers: The Turkish long green peppers I use are often slightly hot. If you use green bell pepper instead, add some chopped fresh chili or dried chili flakes to the dish, to taste.
- Rice:
- Long-grain rice: Cook as directed, but check the package and ensure the rice is tender.
- Brown rice: Add with coconut milk, pumpkin, and all 3 cups of broth; extra broth may be needed. Cook 30-40 min or per package instructions.
- Basmati/Jasmine: Cook the pumpkin for 10 min before adding the rice. Then cook 12-15 min with ~1ยฝ cups liquid per cup of rice.
Menanteau du Plessis says
was delious!
Beks says
Is it possible to use canned pumpkin if fresh is not available?
Adina says
I never made this recipe with canned pumpkin, I am not even sure how canned pumpkin is where you live. I only know puree, which might work as long as it's not sweetened or sweet and sour pumpkin, which would not work.
Geff says
Definitely does not look like the picture when cooked...either added a lot more pumpkin or tumeric
Adina says
It's probably the sort of pumpkin you use. I had Hokkaido and that's the brightest-orange-colored pumpkin there is. When I cook this dish with another sort of pumpkin or with butternut squash, it's paler.