Pumpkin Rice with Coconut Milk

Pumpkin Rice with Coconut Milk is a creamy, fragrant and flavourful dish that combines the earthy sweetness of pumpkin with the rich creaminess of coconut milk. This rice side dish features tender grains of rice stewed with pumpkin and a blend of Caribbean fresh herbs and spices. Without doubt, this pumpkin rice recipe is going to become your new favourite rice dish!

Pumpkin is a loved ingredient in many Jamaican and Caribbean dishes. Check out this vegan Jamaican Pumpkin Soup or my Traditional Jamaican Pumpkin Beef Soup next! Or these flavourful rice dishes, Jamaican Rice and Peas and Jamaican Gungo Peas and Rice as well!

Jamaican Pumpkin Rice

In Jamaica, pumpkin is used for more than just lattes and muffins! Kick your white rice up a notch with some sweet pumpkin! It adds colour, flavour, and nutrients too. Pumpkin rice is creamy, spiced, and absolutely delicious. I love it as a seasonal dish during the fall and winter months.

The preparation involves cooking rice with chunks of fresh pumpkin, allowing the pumpkin’s natural sugars to enhance the overall sweetness of the dish. The addition of coconut milk adds a luscious and velvety consistency, providing a tropical and indulgent touch to the rice.

What is Pumpkin Rice?

Pumpkin rice is rice cooked with chunks of pumpkin. The popular pumpkin choice in Jamaica is calabaza pumpkin. It is large, round or elongated shape, and dark green skin. Calabaza is sweet with a similar flavour profile to butternut squash.

Here’s Why You’ll Love this Pumpkin Rice Recipe

• Simple: Although this dish is unique with a beautiful presentation, it’s incredibly easy to make. Make this rice using pantry staples. Mix your ingredients together, bring them to a boil, and then let it simmer.
• Healthy: If you want something filling that’s also good for you, this is it! Pumpkin is a superfood packed with vitamins and minerals.
• Customizable: This dish is so versatile! Swap the pumpkin for your favourite squash. Season it however you like and serve it as a side dish or meal.

Pumpkin Rice Benefits

• Pumpkin is an excellent source of vitamin A, which is essential for eye health, immune function, and skin health.
• The high fibre content in pumpkin promotes digestive health, which regulates blood sugar levels.
• Pumpkin is relatively low in calories, making it a healthy option for those looking to manage their calorie intake or weight.
• It contains antioxidants like beta-carotene, which may help protect the body from oxidative stress, reducing the risk of chronic diseases.
• Pumpkin provides a range of nutrients, including vitamins C and E, potassium, and folate, contributing to overall health and well-being.

Ingredients and Ingredient Notes

• Long-Grain White Rice: This is a versatile option with a fluffy texture when cooked. It tends to stay separate, allowing the flavours of the pumpkin, coconut milk, and other ingredients to shine. Basmati rice and jasmine rice are both good options as well. Remember to rinse.
• Pumpkin (Kabocha Squash): There are different varieties of pumpkin and they each have their own subtle differences. Some are sweeter than others. Whichever you choose, peel and dice them before adding them to the pot.
• Garlic (crushed): Infuses a savoury depth to the recipe.
• Pimento Seeds (allspice berries): Offers warm and aromatic notes, enhancing the overall flavour profile.
• Scallions (crushed): Adds a mild onion flavour, enhancing the savoury elements of the dish.
• Thyme: gives earthy and herbal undertones, complementing the pumpkin and coconut.
• Scotch Bonnet Pepper: Add it whole so you get the flavour without the heat.
• Coconut Milk: This enriches the rice, giving it a creamy consistency and a hint of sweetness.
• Water: This is the liquid base that the rice cooks in.
• Salt and Pepper (to taste): Seasoning elements that bring out the flavours and balance the dish.
• Butter: Adds a hint of richness and enhances the overall mouthfeel.

How to Cook Pumpkin Rice with Coconut Milk

1. In a large pot or Dutch oven, add 2 1/2 cups water, garlic, pimento seeds, thyme and bring to a boil over medium-high heat. Once boiling, carefully add the pumpkin chunks. Let simmer until pumpkin tender and can be easily pierced with a fork.
2. Add the rice, scallion, scotch bonnet pepper, coconut milk, an additional cup of water, butter, vegetable bouillon, salt and pepper to the pot. Stir the ingredients well to ensure even distribution. Reduce heat to medium, cover the pot and let the mixture simmer until the liquid has absorbed then lower heat to low.
3. Once the rice is cooked, let rest undisturbed for a few minutes. Then, fluff with a fork to separate the grains and evenly distribute the pumpkin. Serve the dish while hot and enjoy!

Recipe Substitutions and Tips

• Squash: If you don’t have pumpkin, choose another squash such as butternut squash, yellow summer squash, or kabocha (what I used). Although it’s not a squash, sweet potato is another great option.
• Pumpkin puree: Instead of adding cubed pumpkin to the rice, you can puree it in a blender. Do this if you prefer pumpkin-flavoured rice over chunks of pumpkin throughout the rice.
• Vegetable broth: Some recipes use broth instead of water for the depth of flavour.
• Rice: You can make this recipe with brown rice but it will take longer and require more liquid.
• Vegan: Easily make this recipe dairy-free by swapping the butter for coconut oil.

Serving Suggestions and Tips

I love the versatility of rice dishes because they go with practically anything! But here are my top choices for pairing:

• Brown Stew Chicken: What a tasty pairing! Serve it as a perfectly balanced meal.
• Roasted Veggies: Want a hearty meatless dish? Serve the rice with roasted carrots or brussels sprouts.
• Curries: Sop up that rice with something spicy and saucy like the classic Jamaican Curry Chicken, Jamaican Curry Goat, or Jamaican Curry Shrimp.
• Salmon: Pumpkin rice and salmon would make for a healthy dinner. Try it with Brown Stew Salmon, Jamaican Coconut Curried Salmon, or Parmesan Herb Crusted Salmon.

Recipe Notes and Tips for Success

• Purchase or parboil your rice before adding it to the other ingredients. This speeds up the cooking time, improves the texture, and helps retain nutrients. Parboiled rice is also less prone to overcooking and becoming mushy.
• Remember to remove the thyme stems, scallion, pimento seeds and the scotch bonnet pepper before serving.
• Use fresh pumpkin, peeled and diced into uniform pieces. This ensures even cooking and a consistent texture.
• Be mindful of the pumpkin’s water content. If it’s too high, you may need to reduce the amount of liquid in the recipe to prevent the rice from becoming too mushy.
• Once the rice is cooked, let rest undisturbed for a few minutes. This allows the rice grains to firm up slightly and helps to avoid a mushy or overly sticky texture. The grains will also separate more easily when fluffed with a fork, giving you a lighter and fluffier end result.

Can I Make this Ahead of Time?

Pumpkin rice is best served immediately. However, it lasts up to 3 days when properly stored. See below for storage and reheating directions.

Storage Instructions

Once it’s cooled down, store pumpkin rice in an airtight container in the fridge for up to 3 days. For longer storage, freeze for up to 3 months.

Reheating Instructions

Reheat it on the stove over low heat with a splash of water, coconut milk, or broth added to loosen it up. Repeatedly stir until the rice is warmed through.

Frequently Asked Questions (FAQs)

Interested in more Jamaican Recipes? Check These Out!

• Mannish Water
• Jamaican Style Mackerel Recipe in Tomato Sauce
• Alcohol Free Black Cake Recipe
• Jamaican Style Beef Pot Roast
• Jamaican Toto Cake (Coconut Cake)
• Jerk Chicken Mac and Cheese
• Instant Pot Butternut Squash Soup
• Traditional Jamaican Pumpkin Beef Soup
• The Best Jamaican Chicken Soup Recipe

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