With pumpkin, herbs, spices and coconut milk this pumpkin rice is a popular Jamaican dish that is also perfect for the fall.
When it comes to fall dishes, pumpkin is one of the first ingredients that comes to mind - from pumpkin banana muffins to pumpkin carrot soup to pumpkin pizza to pumpkin lava cake to pumpkin jam.
Pumpkin is such a versatile ingredient and can be used in a variety of ways. And while you might not have every thought of making pumpkin rice, it's a great way too add some fall-inspired flavors into a side dish that tastes so much better than plain rice.
Why This Recipe Works
- Flavorful - you get some slight sweetness/nuttiness from the pumpkin which is complemented by the coconut milk and fall spices.
- Color - with pops of orange from the pumpkin, this is just a good looking side dish!
- Holiday friendly - this pumpkin rice is great as a side for any meal, but they're perfect for the holidays, especially Halloween and Thanksgiving.
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Ingredient Notes
- Onions - use the combination of sweet and green onions for both color and flavor.
- Thyme - adds a slightly earthy/citrus flavor.
- Spices - use your favorite all-purpose seasoning for flavoring. The pumpkin pie spice just complements the pumpkin where the crushed red pepper flakes adds a little heat.
- Long-grain rice - basmati or jasmine rice works best.
- Pumpkin - use whatever pumpkin you can find. Every type has a slightly different flavor.
- Coconut milk - adds some creaminess and a slight nutty flavor.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients if you'd like. Some variations include:
- I'm partial to butter, but coconut oil or vegetable oil can be used too.
- If you can't find both sweet/green onions, use all of one or the other.
- White rice works best for this recipe, but brown rice is a good substitute.
- While it's called pumpkin rice for a reason, butternut squash or sweet potatoes can be used as well.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Cook the onions, garlic, thyme and spices in a saucepan over medium heat with butter for 3 minutes. Add the rice and cook for another 2 minutes.
Add in the pumpkin, coconut milk and water. Bring to a simmer, cover and simmer for 25-30 minutes or until the pumpkin is cooked and liquid is absorbed.
FAQs
Yes there are more pumpkins than what you see on the front porch that are carved out. All have slightly different flavors but all will work for this dish. Some options include:
• Cheese pumpkin - squat/pale pumpkins that are often used as displays but have great flavor.
• Cinderella pumpkin - looks like the pumpkin that transformed into Cinderella's coach.
• Connecticut Field pumpkin - what you think of when you see Halloween pumpkins, but can be used to eat as well.
• Pie pumpkin - smaller and denser than carving pumpkins.
Most grocery stores carry pumpkin pie spice these days, but you can always make your own. Check out Taste of Home’s recipe.
In a small bowl, whisk together 4 teaspoon ground cinnamon, 2 teaspoon ground ginger, 1 teaspoon ground cloves and ½ teaspoon ground nutmeg.
You can keep in the fridge for 3-4 days. I don't find rice best for freezing, but if you want, it can stay in the freezer for up to 3 months.
While you can easily microwave, I like to add to a non-stick pan with a small amount of water. Reheat on low, covered and stir frequently.
This pumpkin rice is pretty versatile. It can go with Indian-inspired dishes like coconut curry chicken or chicken tikka masala, or fall-tasting dishes like a spatchcock smoked turkey.
Pumpkin Health Benefits
Like all winter squash, pumpkin has a ton of benefits including:
- Nutrient dense
- High in antioxidants
- Low in calories
- Promotes eye, skin and heart health
Equipment
The equipment you use is important to how the pumpkin rice turns out. What is needed is the following:
- Vegetable peeler - makes it so much easier to get the skin off the pumpkins.
- Chef's knife - you want a quality knife to dice everything.
- Sauce pan - make sure it is large enough to cook everything.
Pro Tips/Recipe Notes
- If you have trouble finding pumpkin, just use butternut squash.
- You can replace fresh thyme with dried thyme, but just use ⅓rd of the amount as it is more potent.
- Instead of using water, you can substitute with chicken/vegetable stock.
- If you like more heat add crushed red pepper flakes in ¼ teaspoon increments. You can even try habanero peppers.
- You know the dish is done when the pumpkin is fork tender and the liquid is absorbed.
Other Side Dish Recipes
If you’ve tried this pumpkin rice recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Pumpkin Rice
Ingredients
- 2 tablespoon unsalted butter, divided
- ½ cup sweet onion, diced
- 2 green onions, diced
- 2 garlic cloves, minced
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon all-purpose seasoning
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon crushed red pepper flakes
- 1 cup basmati or jasmine rice
- 2 cups pumpkin, cut into ½ inch cubes
- 1 cup coconut milk
- 1 cup water
Instructions
- In a medium, heavy saucepan, melt butter over medium heat. Add the onions, garlic, thyme, seasoning, pumpkin pie spice and crushed red pepper flakes, cooking for 3 minutes. Add the rice and stir to coat. Cook for another 2 minutes.
- Add in the pumpkin, coconut milk and water. Cover and bring to a simmer.
- Simmer for 25-30 minutes or until the liquid is absorbed and pumpkin is cooked. Fluff the rice with a fork and serve.
Notes
- If you have trouble finding pumpkin, just use butternut squash.
- You can replace fresh thyme with dried thyme, but just use ⅓rd of the amount as it is more potent.
- Instead of using water, you can substitute with chicken/vegetable stock.
- If you like more heat add crushed red pepper flakes in ¼ teaspoon increments. You can even try habanero peppers.
- You know the dish is done when the pumpkin is fork tender and the liquid is absorbed.
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