Description
This Canned Pumpkin Rice Recipe with Coconut Milk is made with butter, pumpkin puree, coconut milk, nutmeg, broth, rice and simmered to perfection.
Ingredients
Scale
- 4 tbsp butter
- 1/2 cup Pumpkin Puree canned or fresh
- 1/2 cup Coconut Milk
- 1/2 tsp Nutmeg
- 1 cup broth, vegetable, chicken or beef
- 1 cup white long grain rice, like Jasmin or basmati
- Optional: Parmesan
Instructions
- 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.
Notes
Make sure the keep the lid covered after shutting off the heat.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Sides
- Method: Cooking
- 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
