Jamaican Pumpkin Rice
Add this Jamaican Pumpkin Rice recipe to your fall favorites this year. This rice dish is a surefire way to start the fall season right. A melange of rice, pumpkin, carrots, and a few spices, it’s an excellent side for any main dish.
The fall season is upon us once again.
I wasn’t always one to celebrate seasons, but for some reason, this year, I did.
Because I live in the Caribbean celebrating, the fall or autumn season isn’t a big deal for us.
However, during this time of the year, it’s also pumpkin season, and I would love to explore ways to use pumpkin in a recipe.
So, I’ve been doing lots of research on ways to spice up my rice dish.
Don’t get me wrong, plain rice is good.
It’s simple and easy to make and can be ready in 10-15 minutes.
But that’s all it is, PLAIN.
I want more flavor when I’m cooking rice these days.
And for that reason, I’m sharing this easy, vegan, and dairy-free rice dish recipe.
Pumpkin Season – What’s It About?
For some of us, the fall season is overflowing with pumpkin and fall vibes.
As it’s a popular time of the year in North America with the carving and baking of pumpkins, it’s the opposite in the Caribbean.
It’s pretty much summer all year round so that fall vibes don’t affect us here.
But the pumpkin energy did make its way around us.
In some cultures, such as Rastafarism, this pumpkin rice, and other vegan dishes are considered “ital”.
It goes well with their views and beliefs on eating clean and healthy.
Pumpkin fruit is an excellent source of vitamin A and is 92% water.
The pumpkin has many parts to it that are edible, including the flesh, seeds, flowers, and leaves.
Ingredients To Use
For this quick and easy rice dish, the pumpkin’s flesh is the ideal section, as it gives color and flavor to every bite.
- Vegetables – pumpkin and carrots are my go-to choices. You can also add or replace the pumpkin with squash.
- Rice – long-grain rice or basmati rice is perfect.
- Milk – coconut milk is the ideal choice for this recipe. It even works great for a dairy-free dish.
- Seasoning – onion, garlic, thyme, salt, and escallion are what I used. You can also use onion and garlic powder instead of fresh spices.
- Vegetable Oil
- Water
How To Make Jamaican Pumpkin Rice
I just love how simple and easy this recipe is.
This dish is bursting with flavor, color, and aroma – it’s too good to resist.
- Heat oil on a medium flame. In a large pot, saute garlic and onion for 1 minute.
- Add pumpkin and carrot to the pot. Stir for 1-2 minutes.
- Add coconut milk, escallion, and salt to the pan. Allow to simmer for 3 minutes. Add washed rice and water to cover the rice. Allow water to boil down to just above the rice.
- Turn flames down to low heat. Cover rice and allow to steam for 10 minutes or until rice is soft and splits open.
- Serve with the desired side.
Serving Suggestions
This dish goes well with any main dish, such as –
- Jamaican Curry Chicken
- Ital Stew
- Baked Chicken
- Jamaican Turkey Neck (Ghetto Oxtail)
- Brown Stew Chicken
- Stir-fry Chicken and Cabbage
Tips for Making Jamaican Pumpkin Rice
- Adding ½ teaspoon of turmeric or curry powder can help give more color to your pumpkin rice.
- I always recommend using fresh coconut milk for a richer flavor and aroma to your dish.
- You can keep it simple and use only pumpkin for this recipe. However, you can also add butternut squash as an alternative to pumpkin.
- Do not use frozen pumpkin, as it may lead to soggy rice. You can use pumpkin chunks if you can’t get a fresh pumpkin to purchase.
- Vegetable broth is an excellent substitute for water in this recipe.
Storing and Reheating Pumpkin Rice
- Store your pumpkin rice in an airtight container in your refrigerator for up to 3 days.
- You can freeze the rice after storing it in an airtight container. Keep in the freezer for up to 30 days.
- Reheat on low flames and gently pick up the rice until it has softened.
Why You Should Make This Recipe?
- This recipe is an excellent source of vitamin A from using the pumpkin and carrots.
- It’s dairy-free and an excellent vegan dish, too.
- It’s low-calorie and high in fiber.
- Quick and easy to make.
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~ TheShyFoodBlogger
Jamaican Pumpkin Rice
Ingredients
- 2 ½ cups long-grain rice
- ⅓ cup onion (diced)
- 1 stalk escallion (crushed)
- 1 clove garlic (finely chopped)
- 2 sprigs thyme (optional)
- 1 tsp. Salt
- 1 cup pumpkin (cut into ½ inch cubes)
- ½ cup carrots (cut into ½ inch cubes)
- ¾ cup coconut milk (I used Grace coconut milk powder)
- 1 tbsp. Vegetable oil (or unsalted butter)
- 1 ½ cups water
Instructions
- Heat oil on a medium flame. In a large pot, saute garlic and onion for 1 minute.
- Add pumpkin and carrot to the pot. Stir for 1-2 minutes.
- Add coconut milk, escallion, and salt to the pan. Allow to simmer for 3-5 minutes. Add washed rice and water to cover the rice. Allow water to boil down to just above the rice.
- Turn flames down to low heat. Cover rice and allow to steam for 10-15 minutes or until rice is soft and splits open.
- Serve with the desired side.
Notes
Notes for Making Pumpkin Rice
- Adding ½ teaspoon of turmeric or curry powder can help give more color to your pumpkin rice.
- I always recommend using fresh coconut milk for a richer flavor and aroma to your dish.
- You can keep it simple and use only pumpkin for this recipe. However, you can also add butternut squash as an alternative to pumpkin.
- Do not use frozen pumpkin, as it may lead to soggy rice. You can use pumpkin chunks if you can’t get a fresh pumpkin to purchase.
- Vegetable broth is an excellent substitute for water in this recipe.
