Description
This Easy Pumpkin Rice recipe combines the natural sweetness of pumpkin with aromatic spices, creamy coconut milk, and long-grain rice for a comforting and hearty one-pot dish. Perfect as a cozy fall side or a satisfying vegetarian main, it features a creamy texture and flavorful seasoning that will delight your taste buds.
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 Seasoning
- 1 teaspoon of allspice
- 1 teaspoon of Italian seasoning
- 1 ½ teaspoons of salt
- 1 teaspoon of black pepper
Liquids and Staples
- 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
- Sauté the 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 these vegetables for 5 to 10 minutes, stirring occasionally, until they develop a slight char and become fragrant.
- Wash the Rice: While the vegetables cook, place the raw long-grain rice in a large bowl filled with water. Using your hands, gently stir the rice, then drain the cloudy water. Repeat this rinsing process several times until the water runs mostly clear, then drain the rice thoroughly in a colander and set aside.
- Add Spices and Pumpkin: Once the veggies have begun to char, add the allspice, Italian seasoning, salt, and black pepper to the pot. Stir continuously for 20 to 30 seconds to toast the spices. Then, add the cubed pumpkin and stir until well combined with the aromatics and spices.
- Add Liquids and Bouillon: Pour in the full-fat coconut milk, water, and crumble in the bouillon cubes. Stir well to combine all ingredients evenly.
- Cook the Rice: Bring the mixture to a boil, then add the rinsed rice. Stir well to distribute the rice throughout the liquid. Cover the pot with the lid, reduce the heat to low to create a gentle simmer, and cook for 15 minutes without lifting the lid.
- Steam the Rice: After 15 minutes, do not lift the lid but turn off the heat and let the rice sit undisturbed for an additional 10 minutes to steam and absorb flavors.
- Finish and Adjust Seasoning: Lift the lid carefully and gently stir the rice to combine. Taste the dish and adjust salt and pepper levels as needed. If the rice is still slightly raw, cover again and let it sit for another 10 to 15 minutes undisturbed for a creamy, tender texture.
Notes
- This one-pot pumpkin rice uses a blend of vegetable stock and creamy coconut milk, enriched with fresh pumpkin for a comforting and satisfying fall side dish.
- Do not lift the lid during cooking or steaming stages to ensure even cooking and creamy texture.
- For a vegan version, ensure bouillon cubes are vegetable-based and do not contain animal products.
- Serve as a hearty side dish or enjoy as a vegetarian main course with a green salad or protein of choice.
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
