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Easy Pumpkin Rice Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 84 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 to 6 servings
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Easy Pumpkin Rice is a creamy and comforting one-pot dish that combines real pumpkin, aromatic spices, and a blend of coconut milk and vegetable stock. This flavorful fall side dish is perfect for cozy family dinners, providing a rich and satisfying meal with tender rice infused with the sweetness of pumpkin and a hint of warming spices.

Ingredients

Units Scale

Vegetables and Produce

  • 1 yellow onion (diced)
  • 1 green bell pepper (diced)
  • 5 garlic cloves (minced)
  • 2 pounds of pumpkin (peeled, seeded, and cubed)

Spices and Seasonings

  • 1 teaspoon of allspice
  • 1 teaspoon of Italian seasoning
  • 1 1/2 teaspoons of salt
  • 1 teaspoon of black pepper

Liquids and Others

  • 3 tablespoons of neutral oil
  • 1 (13.5-ounce) can of full-fat coconut milk
  • 2 1/2 cups of water
  • 2 bouillon cubes
  • 2 cups of long-grain rice

Instructions

  1. Heat oil and cook aromatics: In a large pot with a lid, heat the neutral oil over medium-high heat. Add the diced onion, diced green bell pepper, and minced garlic. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables begin to slightly char, which enhances their flavor.
  2. Wash the rice: While the vegetables cook, place the raw long-grain rice in a large bowl filled with water. Use your hands to move the rice around, then drain the cloudy water. Repeat this process until the water runs mostly clear to remove excess starch. Drain the rice in a colander and set aside.
  3. Add spices and pumpkin: When the vegetables start to char, add allspice, Italian seasoning, salt, and black pepper to the pot. Stir continuously for 20-30 seconds to toast the spices and combine the flavors. Then add the peeled, seeded, and cubed pumpkin, stirring well to mix everything together.
  4. Add liquids and bring to a boil: Pour in the full-fat coconut milk, water, and add the bouillon cubes to the pot. Stir well and bring the mixture to a boil over medium-high heat.
  5. Add rice and simmer: Once boiling, add the washed rice to the pot and stir to combine evenly. Cover the pot with a lid, reduce the heat to low to maintain a simmer, and cook for 15 minutes without lifting the lid.
  6. Let the rice rest: After 15 minutes, do not open the lid; leave the pot undisturbed off the heat or on very low heat for an additional 10 minutes to allow the rice to steam and absorb the flavors fully.
  7. Fluff and adjust seasoning: Remove the lid and gently mix the rice and pumpkin mixture to fluff it up. Taste and adjust salt and pepper to your preference.
  8. Finish cooking if needed: If the rice still seems slightly undercooked or raw, cover the pot again and leave it undisturbed for another 10 to 15 minutes. The dish should turn creamy, rich, and tender, ready to serve.

Notes

  • One-pot pumpkin rice combines vegetable stock and coconut milk with fresh pumpkin for a creamy, comforting fall side dish.
  • Be careful not to lift the lid while cooking to ensure the rice steams properly and becomes tender.
  • Adjust the seasoning after cooking as the pumpkin and coconut milk can slightly mellow the saltiness.
  • This dish pairs wonderfully with roasted meats or can be enjoyed as a hearty vegetarian main.

Nutrition

  • Serving Size: 1 serving
  • Calories: 726
  • 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

Find it online: https://emilyquickdinners.com/easy-pumpkin-rice-recipe/