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
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
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
