Pumpkin rice with coconut milk
Pumpkin rice is a simple fall side dish that can be paired up with a lot of different food. The gentle flavors of this dish are very pleasing and comforting. You can prepare it in less than 30 minutes with a handful of ingredients. This recipe is vegan and gluten-free.
Servings 5
Calories 380kcal
Equipment
- 1 large cooking pot with lid
- 1 Spatula
- Knife and chopping board
Ingredients
- 1.5 cups uncooked rice
- 550 grams pumpkin, peeled and cubed around 4 cups of chopped pumpkin
- 1 medium onion finely chopped
- 2 garlic cloves minced
- A handful of fresh cilantro chopped, for garnishing
- 1 cup coconut milk
- 2 cups water
- 1 vegetable bouillon cube
- ½ teaspoon red chili flakes
- Ground black pepper to taste
- Salt to taste
- 1 tablespoon olive oil
Instructions
- Heat oil in a pot. Add chopped onion and cook until it turns translucent.
- Add minced garlic and saute for a few seconds.
- Add crumbled bouillon cube and red chili flakes. Saute for another few seconds.
- Add chopped pumpkin, mix, and cook for 4-5 minutes or until the pumpkin gets slightly softer.
- Add rinsed rice, salt, and pepper. Saute for 1-2 minutes.
- Add water, mix, and cover the pot. Cook covered on medium heat for around 15-20 minutes or until all the water gets absorbed.
- Turn off the heat and don't remove the lid for at least 5 minutes.
- After 5 minutes, remove the lid, add chopped cilantro, and fluff with a fork.
Video
Notes
- You can also make this recipe with butternut squash or any winter squash.
- Cut the pumpkin into small pieces, very large chunks of pumpkin won't taste good. Also, small pieces will get cooked faster.
- If you don't like chunks of pumpkin, roast or sautee pumpkin and then puree. Use that pureed pumpkin in the recipe.
- I have used basmati rice with medium-sized grains. You can use any variety of white rice with long or medium grains.
- You may need slightly less or more water depending on the type of rice you are using.
- Rinse the rice well before using it in the recipe.
- Pumpkin rice can be made without coconut milk too but it tastes a lot better with coconut milk. Also, if you are skipping coconut milk, increase the amount of water.
- You may add more seasonings of your choice to flavor pumpkin rice. However, I feel this dish tastes better if mildly seasoned.
- Leafy greens like spinach can also be added to this dish.
- More recipe tips and tricks are shared in the post above, please follow them to make this recipe.
Nutrition
Calories: 380kcal | Carbohydrates: 61g | Protein: 6g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 158mg | Potassium: 591mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11753IU | Vitamin C: 26mg | Calcium: 87mg | Iron: 3mg