Easy Pumpkin Rice Recipe with Coconut Milk

This easy pumpkin rice recipe is made with pumpkin purée, coconut milk, butter, broth, and a little nutmeg. Everything cooks in one pot, and the rice absorbs all that creamy pumpkin-coconut flavor as it simmers.

This is such a good fall side dish, but honestly, I would eat it year-round. It’s savory, subtly sweet, and really easy to make. You can use canned pumpkin, so there’s no need to roast and purée an entire pumpkin unless you genuinely want to.

Serve this pumpkin rice with chicken, pork, salmon, or roasted vegetables. You can also add Parmesan at the end. Totally optional, but very good.

Jump to:

• Why You’ll Love This Pumpkin Rice Recipe
• Is This Jamaican Pumpkin Rice?
• Pumpkin Rice Recipe Ingredients
• How to Make Pumpkin Rice with Coconut Milk
• Top Tip
• Substitutions
• Pumpkin Rice Recipe Variations
• What to Serve with Pumpkin Rice
• Make Ahead
• How to Store Pumpkin Rice
• Frequently Asked Questions
• Save This Recipe
• Easy Pumpkin Rice Recipe with Coconut Milk

Why You’ll Love This Pumpkin Rice Recipe

• It’s made in one pot. Less cleanup. Always a win.
• Canned pumpkin works perfectly. This recipe uses only ½ cup, so it’s also a good way to finish an open can of pumpkin purée.
• It’s creamy without being risotto. The pumpkin and coconut milk coat the rice, but you don’t have to stand over the stove stirring it for half an hour.
• It works with several types of broth. Use vegetable, chicken, or beef broth depending on what you’re serving with it.
• It’s easy to customize. Add Parmesan, vegetables, protein, or a Scotch bonnet if you want some heat.

Is This Jamaican Pumpkin Rice?

This recipe is inspired by Jamaican pumpkin rice, which is traditionally made by cooking rice with pumpkin, coconut milk, herbs, spices, and aromatics.

My version is simplified. I use pumpkin purée instead of pieces of fresh pumpkin, and the ingredient list is intentionally short. It has that really good pumpkin-and-coconut combination, but I would not call it a traditional Jamaican recipe.

Basically, you get an easy stovetop pumpkin rice without having to hunt down a specific type of pumpkin or spend all afternoon cooking. I support that.

Pumpkin Rice Recipe Ingredients

You’ll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Butter: Butter gives the rice a richer, more savory flavor. I usually use salted butter, but unsalted works too. Just adjust the salt at the end.

Pumpkin purée: Canned pumpkin is the easiest option and works really well here. Make sure you buy plain pumpkin purée, not pumpkin pie filling. They are very different things, and sweetened pumpkin pie filling will take this dinner in a strange direction.

Coconut milk: Coconut milk makes the rice creamy and complements the pumpkin. Canned coconut milk will give you the richest texture.

Nutmeg: You only need a little. Nutmeg brings out the warm flavor of the pumpkin without making the rice taste like pumpkin pie.

Broth: Vegetable, chicken, or beef broth will all work. Choose your broth based on what you plan to serve with the rice. I like chicken broth for an all-purpose version and vegetable broth when I want to keep it vegetarian.

Long-grain white rice: Jasmine or basmati rice both work well. Don’t substitute brown rice without adjusting the liquid and cooking time because it takes much longer to cook.

Parmesan: This is optional, but freshly grated Parmesan gives the finished rice a salty, savory finish. I highly recommend it if you aren’t making the dish vegan.

See recipe card for quantities.

How to Make Pumpkin Rice with Coconut Milk

Top Tip

Use the lowest heat setting once you cover the rice. Coconut milk and pumpkin are thicker than water, so the bottom can scorch if the heat is too high.

If your stove runs hot, move the covered saucepan to a smaller burner for the cooking and resting time.

Substitutions

Butter: You can use olive oil or vegan butter. Olive oil will make the rice slightly less rich, but it still works.

Pumpkin purée: Homemade pumpkin purée works as long as it isn’t overly watery. Butternut squash purée would also be good here.

Coconut milk: Almond or oat milk can work, although the finished rice will be less creamy and won’t have the same coconut flavor.

Broth: Use vegetable broth for vegetarian pumpkin rice. Chicken broth gives it a classic savory flavor, while beef broth makes it richer and darker.

Long-grain rice: Jasmine and basmati are my first choices. Different rice varieties absorb liquid differently, so avoid swapping in Arborio, wild rice, or brown rice without changing the recipe.

Parmesan: Pecorino Romano works if you want something saltier. You can also omit the cheese completely.

Pumpkin Rice Recipe Variations

Make it spicy: Add a finely chopped Scotch bonnet, jalapeño, or a pinch of red pepper flakes when you add the pumpkin. Scotch bonnet is not shy, so proceed accordingly.

Make it vegan: Use vegan butter or olive oil, vegetable broth, and skip the Parmesan.

Add vegetables: Stir in thawed peas during the resting period, or sauté diced onion and bell pepper in the butter before adding the pumpkin.

Add herbs: Fresh thyme works especially well with pumpkin and coconut milk. Add a few sprigs with the broth and remove the stems before serving.

Make it extra savory: Stir in grated Parmesan after fluffing the rice, then add more on top because obviously.

What to Serve with Pumpkin Rice

This rice works best as a creamy side for something savory, spicy, or crispy.

Try it with my Baked Paprika Chicken Thighs. The paprika and Parmesan work really well with the pumpkin and nutmeg.

It would also be good with Spicy Baked Salmon. The sweet heat from the salmon balances the creamy coconut rice.

For pork, serve it with Shake and Bake Pork Chops or my Sweet and Sour Pork Chops.

If you want something fresh on the side, add an Avocado Tomato Salad. Dinner handled.

Make Ahead

You can make this pumpkin rice one day ahead, although it has the best texture immediately after cooking.

If you’re preparing it early, let the rice cool before transferring it to an airtight container. Wait to add Parmesan until you reheat and serve it.

How to Store Pumpkin Rice

Refrigerator: Store leftover rice in an airtight container in the refrigerator for up to four days. Refrigerate it within two hours of cooking.

Freezer: Let the rice cool completely, then place it in a freezer-safe container or bag. Freeze for up to two months. Thaw it overnight in the refrigerator before reheating.

Reheating: Add a small splash of broth, coconut milk, or water before reheating. Warm it in a covered saucepan over low heat or microwave it in short intervals until hot. The added liquid helps loosen the rice and brings back some of its creamy texture.

Frequently Asked Questions

Can I use canned pumpkin to make pumpkin rice?

Yes. Canned pumpkin purée is the easiest option for this recipe. Make sure the label says 100% pumpkin and not pumpkin pie filling.

Should I rinse the rice first?

You can rinse the rice under cold water until the water runs mostly clear. This removes excess surface starch and can help the grains stay more separate. Drain it thoroughly before adding it to the saucepan.

Can I make pumpkin rice without coconut milk?

Yes. You can substitute oat milk, almond milk, or additional broth. The rice won’t be quite as rich, but it will still work.

Why is my rice still firm?

Your burner may run low, or steam may have escaped during cooking. Add two or three tablespoons of broth or water, cover the saucepan again, and cook over low heat for another 3–5 minutes. Let it rest before checking it.

Why did my rice stick to the bottom?

The heat was probably too high, or the saucepan may have a thin base. Once the rice goes in, keep the heat very low and use a heavy-bottomed saucepan if possible.

Is this pumpkin rice sweet?

No. Pumpkin has some natural sweetness, but this is a savory side dish. Broth, butter, salt, and optional Parmesan keep it firmly in dinner territory.

Save This Recipe

If you like keeping physical copies of the recipes you make again and again, my Cilantro Parsley Recipe Card Box Set gives you a place to write them down and keep them organized in your kitchen.

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