Pumpkin Rice Recipe
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Unrated
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Prep Time
10 mins
-
Cook Time
25 mins
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Additional Time
10 mins
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Total Time
45 mins
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Servings
4 serves
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Calories
284 kcal
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Course
Main Course
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Cuisine
American
Pumpkin Rice Recipe
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This pumpkin rice recipe is a delicious and easy comfort food that is perfect to enjoy all year round. This tasty dish combines the earthy sweetness of pumpkin with aromatic spices, to make a dish that is sure to impress.
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Ingredients
- 1 cup basmati rice 200 grams
- 1 ¼ cup pumpkin 190 grams, 6.70 ounces
- 2 tablespoons vegetable oil
- 90 grams brown onion finely chopped, small, 3.17 ounces
- ¾ cup bell pepper finely chopped, capsicum, 100 grams, 3.53 ounces
- 1 teaspoon garlic minced
- ½ cup green onions 40 grams, 1.41 ounces
- Pinch ground cinnamon or to taste
- Pinch nutmeg or to taste, ground
- Pinch ground ginger or to taste (optional
- 1 ¼ cup stock vegetable or chicken stock
- ¼ cup coconut milk
- ¾ teaspoon salt or to taste
Instructions
- In a small bowl, rinse and then soak the basmati rice in water for at least 20 minutes. Completely drain the rice after soaking. Set aside.
- Wash and dry the pumpkin. Peel the skin off the pumpkin and remove the seeds. Weigh the amount of pumpkin required, and cut pumpkin into small cubes. Set aside. See note 1.
- In a medium sized saucepan, heat the vegetable oil and then add the finely chopped brown onion, bell peppers (capsicum), and cubed pumpkin over medium to high heat. Cook for 2 to 3 minutes or until the onion is translucent and the pumpkin is slightly tender. See note 2.
- Add the minced garlic and green onions. Saute for 1 to 2 minutes, stirring often.
- Add the soaked and drained basmati rice, ground cinnamon, ground nutmeg, and ground ginger (if using) and saute until the rice is lightly browned. This may take about 3 to 4 minutes.
- Next, add the stock and coconut milk, and stir through. Add the salt to taste, stir through and taste for seasoning. If you’d like to add more seasoning, do it now.
- Bring the liquid to the boil. Once at a boil, gently stir the rice and reduce the heat to low to bring the liquid to a simmer and cover with a lid. Cook, covered for 25 minutes (or until the rice is soft and tender). See note 3.
- Turn off heat and allow rice to rest, covered, for a further 10 minutes before fluffing (gently stirring) the rice and serving.
Notes
- Skip this step if using canned pumpkins.
- If you are using canned pumpkins, just cook until the onions are soft and translucent.
- Make sure you don’t have any ingredients stuck on the bottom of the pan or it may burn when the rice cooks.
Nutrition Information
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Serving
1 serve
Calories
284kcal
(14%)
Carbohydrates
48g
(16%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Sodium
597mg
(25%)
Potassium
226mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 4serves
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Serving | 1 serve | |
| Calories | 284kcal | 14% |
| Carbohydrates | 48g | 16% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 597mg | 25% |
| Potassium | 226mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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