Description
Easy Pumpkin Rice is a creamy, comforting one-pot dish combining real pumpkin, aromatic spices, and coconut milk for a rich and flavorful fall side. This recipe balances seasoned vegetables with tender rice simmered to perfection, delivering a satisfying and hearty meal perfect for cozy evenings.
Ingredients
Scale
Vegetables and Aromatics
- 3 tablespoons of neutral oil
- 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 ½ teaspoons of salt
- 1 teaspoon of black pepper
Liquids and Rice
- 1 (13.5-ounce) can of full-fat coconut milk
- 2 ½ cups of water
- 2 bouillon cubes
- 2 cups of long-grain rice
Instructions
- Heat the oil and sauté aromatics: In a large pot with a lid, heat 3 tablespoons of neutral oil over medium-high heat. Add the diced yellow onion, diced green bell pepper, and minced garlic. Cook for 5 to 10 minutes, stirring occasionally, until the vegetables begin to slightly char, developing rich flavors.
- 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 washing process until the water is mostly clear, then drain the rice in a colander and set aside.
- Add spices and pumpkin: Once the vegetables start to char, add 1 teaspoon allspice, 1 teaspoon Italian seasoning, 1 ½ teaspoons salt, and 1 teaspoon black pepper. Stir continuously for 20 to 30 seconds to bloom the spices. Then add the cubed pumpkin and stir well to combine with the spices and vegetables.
- Add liquids and bouillon: Pour in the full-fat coconut milk, 2 ½ cups water, and add 2 bouillon cubes to the pot. Stir to combine all ingredients evenly.
- Cook the rice: Bring the mixture to a boil, then add the prepared rice. Stir the rice into the liquid, cover the pot with the lid, and reduce the heat to a gentle simmer.
- Simmer and steam the rice: Cook covered for 15 minutes without lifting the lid. After 15 minutes, turn off the heat but leave the pot covered and undisturbed for 10 minutes to allow the rice to steam and absorb all flavors.
- Finish and adjust seasoning: Remove the lid carefully and gently mix the rice and pumpkin to combine everything thoroughly. Taste and adjust salt and pepper as needed. If the rice is still slightly undercooked, cover it again and let it rest for another 10 to 15 minutes until creamy and tender.
Notes
- This one-pot pumpkin rice recipe combines vegetable stock and coconut milk with fresh pumpkin for a rich, creamy, and comforting fall dish perfect as a side or main.
- Do not lift the lid during cooking and steaming to ensure the rice cooks evenly and retains moisture.
- Washing the rice removes excess starch, helping achieve a fluffy texture.
- Adjust the seasoning to taste after cooking as pumpkin and coconut milk can tone down saltiness.
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
