Jamaican Pumpkin Rice

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

  • onion

    sliced

    1 small
  • scallion

    chopped

    2
  • garlic cloves

    minced

    4
  • coconut milk)

    (177ml

    ¾ c
  • vegetable stock)

    (355ml

    1 ½ c
  • curry powder)

    (6g

    1 tbsp
  • all purpose seasoning)

    (10g

    2 tsp
  • pimento berries)

    or ⅛ tsp of ground allspice (optional

    8
  • whole scotch bonnet
    1
  • dairy free butter)

    (28g

    2 tbsp
  • fresh thyme

    tied together

    6 sprigs
  • brown rice rinsed)

    (285g

    1 ½ c
  • pumpkin chopped)

    (232g

    2 c
  • black pepper and pink salt to taste
    according to taste

Directions

  1. 1

    On medium heat, in a medium sized non stick saucepan, add the olive oil.

  2. 2

    Saute the scallion, onion and garlic until soft and translucent.

  3. 3

    Stir in the coconut milk and vegetable stock.

  4. 4

    Add the curry powder, all purpose seasoning, pimento berries scotch bonnet, thyme and vegan pumpkin and stir everything together.

  5. 5

    Add the brown rice, dairy free butter and pumpkin.

  6. 6

    Bring saucepan to a rolling boil then reduce the heat to medium/low.

  7. 7

    Put the lid on the saucepan and allow the rice to cook for 25-30 minutes.

  8. 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. 9

    Once the rice is cooked, add the black pepper and pink salt to taste.

  10. 10

    Discard the thyme stems and scotch bonnet pepper before serving.

Jamaican Pumpkin Rice

Jamaican Pumpkin Rice

5.0(5)261 cal

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Ratings & Reviews

0.0/ 5
Exceptional

Based on 5 ratings

thatgirlcookshealthy.com
5.0(5 reviews)
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About this Recipe

Looking to elevate your dinner with a truly memorable side dish? This Jamaican pumpkin rice recipe brings vibrant flavors and comforting textures to your table, making any meal feel special and wonderfully satisfying.

What sets this pumpkin rice apart is the harmonious blend of aromatic spices like curry powder and all purpose seasoning with the creamy richness of coconut milk. A whole scotch bonnet infuses a gentle warmth without overwhelming heat, creating a beautifully balanced flavor profile that's both exotic and comforting, thanks to the addition of pimento berries and fresh thyme.

Prepare for a side dish that’s far from ordinary. You'll enjoy fluffy, tender brown rice infused with deep, savory notes from sliced onion, minced garlic, and fresh thyme, all beautifully complemented by the subtle sweetness and soft texture of chopped pumpkin. Each spoonful delivers a rich, slightly spiced experience, warmed by a hint of coconut, making it wonderfully satisfying and deeply flavorful.

Easily adjust the spice level by using less of the scotch bonnet or omitting it entirely if you prefer a milder dish. While this recipe specifically calls for brown rice, you can experiment with other types of rice, understanding that cooking times and textures will vary. If you don't have whole pimento berries, the recipe helpfully suggests using ground allspice as a convenient substitute.

Perfect as a hearty accompaniment to grilled fish, chicken, or a simple vegetable curry, this pumpkin rice truly shines as the star of your side dish spread, bringing an authentic taste of the Caribbean to your home.

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