I absolutely love this Easy Pumpkin Rice Recipe because it’s like a warm hug in a bowl during the cooler months. The combination of creamy pumpkin and fragrant spices makes every bite comforting and flavorful. You’ll find it perfect as a cozy side dish or even a simple main when you’re craving something hearty but not too heavy.
When I first tried this recipe, I was amazed at how effortlessly the pumpkin melded with the rice, creating a creamy texture without needing any cream or butter. Plus, it’s all made in one pot, which means less cleanup—a win in my book! If you’re looking for an easy, satisfying way to celebrate fall or just want to switch up your rice routine, this Easy Pumpkin Rice Recipe is definitely worth trying.
Why You’ll Love This Recipe
- One-Pot Wonder: Everything cooks together in one pot, meaning less hassle and fewer dishes.
- Rich & Creamy Texture: Coconut milk and pumpkin blend to make it naturally creamy without dairy.
- Seasonal Flavor Boost: Pumpkin lends an earthy sweetness that makes this dish perfect for autumn and beyond.
- Customizable & Simple: You can easily adjust spices to suit your family’s taste or dietary needs.
Ingredients You’ll Need
These ingredients come together to build great flavor and texture in this easy pumpkin rice recipe. Using fresh pumpkin and aromatic spices brings a wonderful homemade touch that you’ll notice in every bite.
- Neutral oil: I prefer a mild oil like sunflower or canola here so the spices and pumpkin really shine.
- Yellow onion: Adds natural sweetness and depth when cooked until slightly charred.
- Green bell pepper: Brings a subtle freshness and a touch of crunch before cooking down.
- Garlic cloves: Minced garlic forms a fragrant base that complements the pumpkin perfectly.
- Allspice: This warming spice enhances the pumpkin’s natural sweetness beautifully.
- Italian seasoning: A simple herb blend that adds savory notes without overwhelming the dish.
- Salt: Essential for bringing out all the flavors—don’t skimp on this!
- Black pepper: Freshly ground gives just the right amount of bite.
- Pumpkin: Peeled, seeded, and cubed fresh pumpkin is best, but canned pumpkin works in a pinch.
- Full-fat coconut milk: Adds richness without dairy and creates a luscious creaminess.
- Water: Helps balance the liquid and cook the rice perfectly.
- Bouillon cubes: These add a savory depth, but feel free to use vegetable or chicken stock instead.
- Long-grain rice: Rinsed thoroughly to avoid stickiness and to help it cook fluffier.
Variations
I love mixing things up depending on what’s in my pantry or what my family prefers. Don’t hesitate to personalize this easy pumpkin rice recipe—it’s forgiving and versatile!
- Spicier kick: I sometimes add a pinch of cayenne or smoked paprika for warmth, which gives it a delicious twist my family really enjoys.
- Vegetarian or vegan: Swap the bouillon cubes for vegetable stock cubes certified vegan to keep it plant-based.
- Nutty flavor: Toasted pumpkin seeds sprinkled on top add a lovely crunch and extra pumpkin goodness.
- Different rice: I’ve tried jasmine rice for a fragrant variation, but keep an eye on cooking time since it varies.
How to Make Easy Pumpkin Rice Recipe
Step 1: Sauté the Aromatics
Heat the oil in a large pot over medium-high heat, then add the diced onion, bell pepper, and minced garlic. Cook them for about 5 to 10 minutes, stirring occasionally, until they start to develop a slight char. This char adds a smoky, caramelized depth that makes the final dish so flavorful.
Step 2: Prep and Rinse the Rice
While your veggies are cooking, rinse the rice thoroughly. Place the rice in a large bowl filled with water, swish it around gently with your hands, then drain. Repeat this until the water runs clear—this step removes excess starch and prevents the rice from turning gummy.
Step 3: Spice It Up and Add Pumpkin
Once your vegetables start to char, sprinkle in allspice, Italian seasoning, salt, and pepper. Stir constantly for about 20-30 seconds to toast the spices and release their fragrances. Then add in the cubed pumpkin, stirring until everything is well combined.
Step 4: Add Liquids and Rice, Then Simmer
Pour in the coconut milk, water, and crumble in the bouillon cubes. Bring this mixture to a boil, then stir in the rinsed rice. Cover the pot with a tight-fitting lid and reduce the heat to low so it simmers gently. This slow cooking allows the rice to soak up all those wonderful flavors.
Step 5: Cook Without Peeking
Cook for 15 minutes, then turn off the heat but keep the lid on for another 10 minutes. Here’s what I learned: resist the urge to lift the lid too early because the steam inside finishes the cooking perfectly and keeps the rice creamy. After 10 minutes, lift the lid gently, stir, and taste—add more salt or pepper if needed. If the rice needs a bit more time, cover again and leave it for 10-15 more minutes.
Pro Tips for Making Easy Pumpkin Rice Recipe
- Rinsing Rice: Always rinse your rice well to avoid clumping and get fluffy grains every time.
- Pumpkin Prep: If fresh pumpkin feels intimidating, prep it ahead or swap with canned for convenience without losing creaminess.
- Lid Discipline: Don’t lift the lid while cooking or resting—the steam does the magic!
- Adjusting Salt: Taste before serving and add salt gradually; bouillon cubes add saltiness, so balance carefully.
How to Serve Easy Pumpkin Rice Recipe
Garnishes
I like topping this dish with chopped fresh parsley or cilantro to brighten the flavors. Toasted pumpkin seeds sprinkled on top add a nutty crunch and make it look extra special—plus my kids love the added texture!
Side Dishes
This easy pumpkin rice recipe pairs wonderfully with roasted chicken, grilled sausages, or sautéed greens. It’s also a great side for your favorite autumn stews or chili to soak up all the flavors.
Creative Ways to Present
For special occasions, I’ve served this pumpkin rice in hollowed-out mini pumpkins as edible bowls—it’s a beautiful and festive presentation that always impresses guests. You can also mold the rice into shapes using small bowls or ramekins for a neat, restaurant-style look.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. I find the rice thickens after chilling, so just add a splash of water or broth when reheating to restore creaminess.
Freezing
This pumpkin rice freezes well in portions. Let it cool completely, then freeze in freezer-safe containers. When ready, thaw overnight in the fridge before reheating for best texture.
Reheating
I usually reheat gently on the stovetop over low heat with a bit of water or stock added to prevent drying out. Microwaving works too—just cover the dish and stir occasionally to heat evenly and keep it creamy.
FAQs
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Can I use canned pumpkin instead of fresh for this Easy Pumpkin Rice Recipe?
Yes! If fresh pumpkin isn’t available or you’re short on time, canned pumpkin puree is a great substitute. Just be sure to use plain pumpkin puree without additional spices or sweeteners, and adjust the liquid amounts slightly since puree is more moist than cubed pumpkin.
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What type of rice works best in this recipe?
Long-grain rice such as basmati or regular long-grain white rice works best because it stays fluffy and separates well after cooking. Avoid using sticky rice varieties, as they can make the dish gummy and less textured.
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Can I make this recipe vegan?
Absolutely! The recipe is naturally dairy-free thanks to the coconut milk. Just swap the bouillon cubes with vegetable-based ones or use homemade vegetable broth to keep it fully vegan.
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What should I do if my rice isn’t fully cooked after the first simmer?
If the rice is still slightly raw after the initial cooking and resting period, cover without stirring and let it sit undisturbed for another 10 to 15 minutes. The residual steam will finish cooking the rice without drying it out.
Final Thoughts
Honestly, this Easy Pumpkin Rice Recipe has become one of my favorites for effortless, comforting meals. It balances cozy fall flavors with simple ingredients you probably have on hand. I hope you give it a try—you’ll enjoy how easily it fills your kitchen with delicious aromas and your table with satisfying, creamy rice that everyone asks for again and again.
Print
Easy Pumpkin Rice Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Vegetarian
- Diet: Vegetarian
Description
This easy pumpkin rice recipe combines aromatic spices, fresh pumpkin, and creamy coconut milk to create a comforting and flavorful one-pot dish. Perfect as a fall side or a satisfying vegetarian main, it features tender long-grain rice cooked to perfection with a gentle char on the veggies, resulting in a rich, creamy texture infused with warm allspice and Italian seasoning.
Ingredients
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
Liquids and Others
- 1 (13.5-ounce) can full-fat coconut milk
- 2 ½ cups water
- 2 bouillon cubes
- 2 cups long-grain rice
Instructions
- Heat the oil and cook aromatics. In a large pot with a lid, heat the neutral 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, enhancing their flavor.
- Wash the rice. While the veggies are cooking, rinse the rice thoroughly. Place the raw rice in a large bowl and fill it with water. Using your hands, stir the rice to release excess starch, then drain the cloudy water. Repeat this process until the water runs mostly clear. Drain and set aside in a colander.
- Add spices and pumpkin. Once the veggies have a slight char, add the allspice, Italian seasoning, salt, and black pepper. Stir continuously for 20 to 30 seconds to toast the spices and blend the flavors. Then, add the cubed pumpkin and stir until everything is well combined.
- Add liquids and bring to boil. Pour in the full-fat coconut milk, water, and drop in the two bouillon cubes. Stir well to mix all ingredients. Increase the heat to bring the mixture to a boil.
- Add rice and simmer. Once boiling, add the washed rice to the pot and stir it in evenly. Cover the pot with its lid and reduce the heat to low, allowing the mixture to simmer gently.
- Cook rice covered. Let the rice cook undisturbed for 15 minutes. After 15 minutes, do not lift the lid. Keep the pot covered and allow it to rest undisturbed for an additional 10 minutes to finish steaming.
- Mix and adjust seasoning. Remove the lid gently, and thoroughly mix the pumpkin rice to combine all ingredients well. Taste the dish and adjust salt and pepper as desired.
- Finish cooking if needed. If the rice is still slightly undercooked, cover the pot again and let it sit undisturbed for another 10 to 15 minutes. The final dish should be creamy and rich in texture.
Notes
- This one-pot pumpkin rice recipe uses a combination of vegetable stock (via bouillon cubes) and coconut milk to infuse richness and depth of flavor.
- Charred vegetables add a subtle smoky complexity to the dish.
- Do not lift the lid during cooking and resting times to ensure perfect rice texture.
- The recipe is naturally vegetarian, creamy, and comforting—ideal for fall or any time you want a hearty side dish.
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
