This Canned Pumpkin Rice Recipe with Coconut Milk is made with butter, rice, pumpkin puree, coconut milk, broth, spices and simmered to perfection.
This is an easy simplified version of Jamaican Pumpkin Rice using pumpkin puree. I had seen a lot of request on using pumpkin puree for this rice instead of real pumpkin. I played around with different ingredients, and I found that this recipe was fantastic. The combination between the pumpkin puree, nutmeg, and coconut milk was phenomenal. The rice absorbs all the liquid and is so full of delicious goodness.
Why you will love this recipe
Full of flavor: I love using nutmeg and coconut milk together. You can choose to top with parmesan cheese to give the rice a more savory taste, but that is optional.
Great for cold weather: You know when you feel that initial fall breeze you instantly crave pumpkin spice latte. This is for all my pumpkin lovers out there.
Serves a crowd: It is very easy to double up on this recipe, so take advantage for your next dinner party.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Pumpkin puree
- Coconut milk
See recipe card for quantities.
In a lidded pan on medium heat, add the butter and wait for it to melt. Add the pumpkin puree, stirring frequently, until smoother consistency.
Pour in the coconut milk and season with nutmeg and salt. Stir well. Pour in the broth and bring to a boil.
Toss in the rice and stir well. Reduce the heat to low, cover, and cook for 10 minutes. Shut the heat off, and leave covered for another 10 minutes. NO PEEKING!
Top with grated parmesan cheese.
Hint: Do not open the lid after shitting it off for another 10 minutes, to let the rice cook a little longer.
Butter: I love using salted butter although you can use unsalted butter and salt the rice yourself. You could opt to using olive oil instead, although the butter really give it a lot of flavor.
Pumpkin puree: I used canned pumpkin puree but feel free to make your fresh batch of pumpkin puree.
Milk: I love using coconut milk for this because it seriously compliments the pumpkin well. You can use almond or oat milk too.
Spices: I love using a pinch of nutmeg to add a nice kick. You could use cinnamon or cloves too.
Broth: I used chicken broth, but feel free to use vegetable or beef broth.
Rice: I used long grain rice for this recipe. You can use jasmin or basmati rice and make sure it is not a brown rice, since that takes longer to cook.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Deluxe - add okra, or use butternut squash puree instead.
- Spicy - Use a chopped up scotch bonnet for a nice spicy kick. Toss it in when you melt the butter.
Check out my Salmon Rice Bowl.
Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.
I love using my Caraway pots, pans and baking sheets for best quality.
This will be good in the refrigerator for 2-3 days.
This Canned Pumpkin Rice Recipe with Coconut Milk can be frozen for up to three months.
Make sure to simmer for ten minutes and shut off the heat for another ten minutes. It is essential NOT to open the lid and to keep the evaporation inside.Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove