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Jamaican Pumpkin Rice | TheShyFoodBlogger

Jamaican Pumpkin Rice

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. This dish is an authentic Caribbean fall recipe.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Lunch, Side Dish
Cuisine: Caribbean, Jamaican
Ingredients Method Notes

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

Method
 

  1. Heat oil on a medium flame. In a large pot, saute garlic and onion for 1 minute.
  2. Add pumpkin and carrot to the pot. Stir for 1-2 minutes.
  3. 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.
  4. Turn flames down to low heat. Cover rice and allow to steam for 10-15 minutes or until rice is soft and splits open.
  5. 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.