Savory Pumpkin Rice with Coconut Milk: A Cozy Vegan Delight

Enjoy the comforting flavors of Pumpkin Rice with Coconut Milk, a vegan-friendly dish packed with fiber and perfect for dinner.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Caribbean, Vegan

Calories: 320

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Rice Base

2 cups Long-Grain White Rice Rinsed
2.5 cups Water Adjust based on pumpkin moisture

For the Pumpkin Mixture

2 cups Diced Pumpkin Calabaza or Butternut Squash, peeled
3 cloves Garlic Crushed
2 pieces Scallions Crushed
1 whole Scotch Bonnet Pepper Whole for mild spice
2 pieces Pimento Seeds Allspice berries
2 sprigs Thyme Fresh thyme preferred

For the Creamy Sauce

1 can Coconut Milk Rich and creamy base
2 tablespoons Butter Or substitute with coconut oil for vegan

For Seasoning

to taste Salt
to taste Pepper

Equipment

Large Pot

Method

Cooking Steps

Combine 2.5 cups of water, 3 crushed garlic cloves, 2 pimento seeds, and fresh thyme in a large pot. Bring to a boil.
Add 2 cups of diced pumpkin. Simmer for 10-12 minutes until tender.
Stir in 1 cup of rinsed rice, 2 crushed scallions, and 1 whole scotch bonnet pepper. Add 1 cup of coconut milk and another cup of water.
Season with salt and pepper, adding 2 tablespoons of butter or coconut oil.
Cover and simmer on low for 20-25 minutes until the liquid is absorbed and rice is tender.
Let it rest for a few minutes, fluff with a fork, and serve warm.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 55gProtein: 5gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gSodium: 250mgPotassium: 400mgFiber: 7gSugar: 3gVitamin A: 3000IUVitamin C: 12mgCalcium: 40mgIron: 2.5mg

Notes

Rinse the rice thoroughly before cooking and remove whole spices like thyme stems and pimento seeds after cooking.

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