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Jamaican Pumpkin Rice

Learn how to make this flavoursome Jamaican pumpkin rice. It's so easy to make, delicious and such a perfect way to jazz up a savoury side dish.
Course Side Dish
Cuisine Jamaican
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 261kcal
Author Charla

Ingredients

  • 1 small onion sliced
  • 2 scallion chopped
  • 4 garlic cloves minced
  • ¾ cup coconut milk (177ml)
  • 1½ cups vegetable stock (355ml)
  • 1 tablespoon curry powder (6g)
  • 2 teaspoon of all purpose seasoning (10g)
  • 8 pimento berries or ⅛ teaspoon of ground allspice (optional)
  • 1 whole scotch bonnet
  • 2 tablespoon of dairy free butter (28g)
  • 6 sprigs of fresh thyme tied together
  • 1½ cups brown rice (285g) rinsed
  • 2 cups pumpkin (232g) chopped
  • black pepper and pink salt to taste according to taste

Instructions

  • On medium heat, in a medium sized non stick saucepan, add the olive oil.
  • Saute the scallion, onion and garlic until soft and translucent.
  • Stir in the coconut milk and vegetable stock.
  • Add the curry powder, all purpose seasoning, pimento berries scotch bonnet, thyme and vegan pumpkin and stir everything together.
  • Add the brown rice and pumpkin.
  • Bring saucepan to a rolling boil then reduce the heat to medium/low.
  • Put the lid on the saucepan and allow the rice to cook for 25-30 minutes.
  • Leave the rice to cook for the given time, don't stir the rice too much or the pumpkin will turn to mush. The rice should be fluffy, not mushy and the liquid absorbed completely.
  • Once the rice is cooked, add the black pepper and pink salt to taste.
  • Discard the thyme stems and scotch bonnet pepper before serving.

Notes

  • You will need my All Purpose Seasoning and Curry Powder for this recipe.
  • My Homemade Vegetable Stock is also recommended but optional.
  • The amount of additional sodium is subject to the type of stock that you use so be sure to do a taste test, prior to adding.
  • Refrigerate any leftover rice for no more than 24 hours.
  • Freeze the rice for up to 3 months.
  • DON'T use frozen pumpkin, it will make the rice too soft/mushy, you need FRESH pumpkin for this rice dish.
  • If you cannot source pumpkin then use butternut squash as a great alternative.
  • Please follow the liquid ratio to the TEE, this will ensure that the rice won't be too soft/mushy.
  • Please refer to my How to Fix Rice article, for any troubleshoot issues.
  • Remove the thyme stems and scotch bonnet before serving.
  • Don't chop the pumpkin too small or it will breakdown during simmering and make the rice mushy.
  • Make sure you are using BASMATI BROWN RICE for this recipe, don't use any other and especially not white rice as the liquid ratio won't work.

Nutrition

Calories: 261kcal | Carbohydrates: 52g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Sodium: 807mg | Potassium: 614mg | Fiber: 4g | Sugar: 6g | Vitamin A: 10444IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 3mg