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.
Ingredients
- 1 smallonion (sliced)
- 2scallion (chopped)
- 4garlic cloves (minced)
- ¾ cupcoconut milk ((177ml))
- 1 ½ cupsvegetable stock ((355ml))
- 1 tbspcurry powder ((6g))
- 2 tspall purpose seasoning ((10g))
- 8pimento berries (or ⅛ tsp of ground allspice (optional))
- 1whole scotch bonnet
- 2 tbspdairy free butter ((28g))
- 6 sprigsfresh thyme (tied together)
- 1 ½ cupsbrown rice ((285g) rinsed)
- 2 cupspumpkin ((232g) chopped)
- black pepper and pink salt to taste (according to taste)
Directions
- 1
On medium heat, in a medium sized non stick saucepan, add the olive oil.
- 2
Saute the scallion, onion and garlic until soft and translucent.
- 3
Stir in the coconut milk and vegetable stock.
- 4
Add the curry powder, all purpose seasoning, pimento berries scotch bonnet, thyme and vegan pumpkin and stir everything together.
- 5
Add the brown rice, dairy free butter and pumpkin.
- 6
Bring saucepan to a rolling boil then reduce the heat to medium/low.
- 7
Put the lid on the saucepan and allow the rice to cook for 25-30 minutes.
- 8
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.
- 9
Once the rice is cooked, add the black pepper and pink salt to taste.
- 10
Discard the thyme stems and scotch bonnet pepper before serving.