📝 About This Recipe
This vibrant Pumpkin Rice is a beloved staple across the Caribbean, particularly in Jamaica, where it transforms simple grains into a golden, aromatic masterpiece. The natural sweetness of the pumpkin melts into the long-grain rice, bolstered by the richness of coconut milk and the earthy fragrance of fresh thyme and scallions. It is a comforting, soul-warming side dish that captures the sunny essence of island cooking in every fluffy bite.
🥗 Ingredients
The Rice and Aromatics
- 2 cups Long-grain White Rice (thoroughly rinsed until water runs clear)
- 2 cups Calabaza Pumpkin (peeled and cut into 1/2-inch cubes; butternut squash is a great substitute)
- 1/2 cup Yellow Onion (finely diced)
- 3 stalks Scallions (trimmed and bruised with the back of a knife)
- 3 cloves Garlic (minced)
- 4 sprigs Fresh Thyme
- 1 whole Scotch Bonnet Pepper (kept whole to avoid excessive heat)
The Cooking Liquid
- 1 cup Full-fat Coconut Milk (canned is preferred for richness)
- 2 cups Vegetable or Chicken Stock (low sodium)
- 2 tablespoons Unsalted Butter (adds a silky finish)
- 1/4 teaspoon Ground Allspice (pimento)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Vegetable Oil
👨🍳 Instructions
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1
Begin by rinsing the rice in a fine-mesh sieve under cold running water. Massage the grains gently until the water transitions from cloudy to clear; this removes excess starch and ensures fluffy, non-sticky rice.
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2
In a large, heavy-bottomed pot or a Dutch oven, heat the vegetable oil and butter over medium heat until the butter is melted and foaming slightly.
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3
Add the diced onions and sauté for 3-4 minutes until they become translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant.
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4
Add the cubed pumpkin to the pot. Sauté the pumpkin with the aromatics for about 5 minutes. You want the edges of the pumpkin to soften slightly and pick up some of the buttery flavor.
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5
Stir in the rinsed rice, coating every grain with the oil and butter. Toast the rice for 2 minutes, stirring constantly to prevent sticking.
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6
Pour in the coconut milk, vegetable stock, ground allspice, salt, and black pepper. Stir well to combine all ingredients.
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7
Place the bruised scallions, fresh thyme sprigs, and the whole Scotch Bonnet pepper on top of the liquid. Do not cut the pepper; keeping it whole provides the incredible aroma without the intense spice.
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8
Bring the mixture to a rolling boil over medium-high heat. Allow it to boil for about 2 minutes until the liquid level reduces slightly and small 'steam holes' begin to form on the surface of the rice.
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9
Reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid. If your lid isn't perfectly tight, place a piece of foil or a clean kitchen towel under the lid to seal in the steam.
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10
Simmer undisturbed for 18-20 minutes. Resist the urge to peek! Opening the lid lets out the essential steam needed to cook the pumpkin and rice perfectly.
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11
After 20 minutes, turn off the heat. Let the pot sit, covered, for another 5-10 minutes. This allows the moisture to redistribute for the fluffiest texture.
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12
Open the lid and carefully remove the thyme stems, scallions, and the Scotch Bonnet pepper. Using a fork, gently fluff the rice, folding in the softened pumpkin pieces which should partially break down to color the rice golden.
💡 Chef's Tips
For the most authentic flavor, use Jamaican Calabaza pumpkin; if unavailable, Butternut squash is the best substitute due to its similar sweetness and texture. Always rinse your rice until the water is clear to prevent the dish from becoming gummy. When using the Scotch Bonnet, check it for any cracks before adding; a cracked pepper will release all its heat into the rice. If you want a deeper color, you can mash a few pieces of the cooked pumpkin against the side of the pot and fold it back into the rice. To make this vegan, simply replace the butter with an additional tablespoon of coconut oil or vegan butter.
🍽️ Serving Suggestions
Serve alongside Jamaican Brown Stew Chicken for a classic, hearty meal. Pairs beautifully with Escovitch Fish, where the sweet rice balances the vinegary peppers. Add a side of fried sweet plantains and a simple cabbage slaw for a complete Caribbean platter. For a refreshing drink pairing, serve with a cold glass of Sorrel or a ginger-infused limeade. This rice also makes a fantastic base for a vegetarian bowl with jerk-spiced chickpeas.