Description
This creamy pumpkin rice recipe is made in one pot with pumpkin purée, coconut milk, broth, butter, and nutmeg. It’s an easy savory side dish for chicken, pork, fish, or vegetables.
Ingredients
Scale
- 4 tablespoons butter
- ½ cup pumpkin purée, canned or fresh
- ½ cup coconut milk
- ½ teaspoon ground nutmeg
- Salt, to taste
- 1 cup vegetable, chicken, or beef broth
- 1 cup long-grain white rice, such as jasmine or basmati
- Grated Parmesan cheese, for serving (optional)
Instructions
- Melt the butter in a medium saucepan with a tight-fitting lid over medium heat.
- Add the pumpkin purée and cook for 1–2 minutes, stirring frequently, until smooth and warmed through.
- Stir in the coconut milk, nutmeg, and salt. Mix until thoroughly combined.
- Pour in the broth and bring the mixture to a boil.
- Add the rice and stir well. Reduce the heat to low, cover the saucepan, and cook for 10 minutes.
- Turn off the heat and leave the rice covered for another 10 minutes. Do not lift the lid. The trapped steam will finish cooking the rice.
- Remove the lid and gently fluff the rice with a fork. Taste and adjust the salt. Serve warm with grated Parmesan, if desired.
Notes
- Use plain pumpkin purée, not pumpkin pie filling.
- Keep the heat very low once the saucepan is covered.
- Brown rice, wild rice, and Arborio rice require different amounts of liquid and different cooking times.
- For a vegan version, use olive oil or vegan butter, vegetable broth, and omit the Parmesan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Cooking, Stovetop
- Cuisine: Jamaican
Nutrition
- Serving Size: 1
- Calories: 261.5
- Sugar: 0.4 g
- Sodium: 342.9 mg
- Fat: 5.1 g
- Saturated Fat: 0.8 g
- Carbohydrates: 46.5 g
- Fiber: 5.7 g
- Protein: 11.1 g
- Cholesterol: 0.0 mg