Description
This easy pumpkin rice recipe combines the creamy richness of coconut milk with fresh pumpkin and aromatic spices, creating a comforting and flavorful fall side dish. Cooked all in one pot, it features tender long-grain rice infused with allspice, Italian seasoning, and a blend of sautéed vegetables for a satisfying, creamy texture that’s perfect for cozy meals.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons neutral oil
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 5 garlic cloves, minced
- 2 pounds pumpkin, peeled, seeded, and cubed
Spices and Seasonings
- 1 teaspoon allspice
- 1 teaspoon Italian seasoning
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- 2 bouillon cubes
Liquids and Grains
- 1 (13.5-ounce) can full-fat coconut milk
- 2 ½ cups water
- 2 cups long-grain rice
Instructions
- Sauté the Vegetables: In a large pot with a lid, heat the oil over medium-high heat. Add the diced onion, green bell pepper, and minced garlic. Cook for 5 to 10 minutes until the vegetables begin to slightly char, developing deeper flavor.
- Rinse the Rice: While the vegetables cook, place the raw rice in a large bowl of water. Use your hands to move the rice around, then drain the cloudy water. Repeat until the water runs mostly clear. Drain the rice in a colander and set aside.
- Add Spices and Pumpkin: Once the vegetables have started to char, sprinkle in the allspice, Italian seasoning, salt, and black pepper. Stir continuously for 20 to 30 seconds to release the spices’ aroma. Add the cubed pumpkin and stir until well combined.
- Add Liquids and Bouillon: Pour in the coconut milk, water, and add the bouillon cubes. Stir to combine all ingredients thoroughly.
- Bring to a Boil and Add Rice: Increase heat and bring the mixture to a boil. Once boiling, add the rinsed long-grain rice, stirring to distribute evenly. Cover the pot with a lid and reduce the heat to a simmer.
- Simmer the Rice: Let the rice cook undisturbed for 15 minutes on low heat. After 15 minutes, do not lift the lid; instead let it continue cooking for an additional 10 minutes to steam.
- Final Stir and Adjust Seasoning: Remove the lid and gently mix the rice to combine all the ingredients. Taste the rice and adjust salt and pepper as needed.
- Optional Additional Cooking: If the rice texture is still slightly raw, cover the pot again and let it sit undisturbed for another 10 to 15 minutes. The rice should turn creamy and rich in texture, indicating it’s perfectly cooked.
Notes
- This one-pot pumpkin rice brings together vegetable stock, coconut milk, and plenty of real pumpkin for a creamy, comforting, and tasty fall side dish.
- Using full-fat coconut milk adds a luscious richness that complements the subtle sweetness of pumpkin.
- Washing the rice before cooking helps achieve a fluffier texture and prevents stickiness.
- Do not lift the lid during cooking times to ensure even steam cooking and creamy results.
- This recipe yields 4 hearty servings, suitable as a side or light main course.
Nutrition
- Serving Size: 1 serving
- Calories: 726 kcal
- Sugar: 10 g
- Sodium: 1391 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.04 g
- Carbohydrates: 102 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0.1 mg
