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Jamaican Pumpkin Rice Recipe

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A flavorful and comforting Jamaican Pumpkin Rice recipe that combines brown rice, pumpkin, and aromatic spices, all cooked together in coconut milk and vegetable stock. This dish offers a perfect balance of warmth and heartiness, ideal for a vegetarian and dairy-free meal.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Vegetables and Herbs

  • 1 small onion (sliced)
  • 2 scallion (chopped)
  • 4 garlic cloves (minced)
  • 6 sprigs of fresh thyme (tied together)
  • 1 whole scotch bonnet pepper
  • 2 cups pumpkin (232g, chopped)

Liquids

  • ¾ cup coconut milk (177ml)
  • 1½ cups vegetable stock (355ml)

Spices and Seasonings

  • 1 tbsp curry powder (6g)
  • 2 tsp all purpose seasoning (10g)
  • 8 pimento berries or ⅛ tsp ground allspice (optional)
  • Black pepper (to taste)
  • Pink salt (to taste)

Other Ingredients

  • 1½ cups brown rice (285g, rinsed)
  • 2 tbsp dairy free butter (28g)
  • Olive oil (for sautéing)

Instructions

  1. Prepare the pan and aromatics: On medium heat, heat olive oil in a medium sized non-stick saucepan. Add chopped scallion, sliced onion, and minced garlic, sautéing until soft and translucent.
  2. Add liquids: Stir in the coconut milk and vegetable stock to the sautéed aromatics to create a flavorful broth base.
  3. Add spices and herbs: Mix in curry powder, all purpose seasoning, pimento berries (or ground allspice), whole scotch bonnet pepper, and the tied thyme sprigs along with the chopped pumpkin, stirring gently to combine all ingredients.
  4. Add rice and butter: Add the rinsed brown rice and dairy free butter to the saucepan, stirring carefully to distribute ingredients without breaking up the pumpkin.
  5. Bring to boil then simmer: Bring the mixture to a rolling boil over medium heat, then reduce the heat to medium-low for gentle cooking.
  6. Cook covered: Place a lid on the saucepan and allow the rice to cook undisturbed for 25-30 minutes, ensuring the rice becomes fluffy and the liquid is fully absorbed without stirring excessively.
  7. Finalize seasoning: Once cooked, season with black pepper and pink salt according to taste.
  8. Remove inedibles and serve: Discard the thyme stems and the whole scotch bonnet pepper before serving the pumpkin rice hot.

Notes

  • Do not stir the rice too much during cooking to avoid mushy pumpkin and ensure fluffy rice.
  • You can substitute pimento berries with ground allspice if unavailable.
  • The scotch bonnet pepper is used whole for flavor; remove it before serving to avoid excessive heat.
  • Rinse the brown rice thoroughly to improve texture.
  • Use dairy free butter to keep the dish vegan-friendly.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Jamaican
  • Diet: Vegan

Find it online: https://monicarecipes.com/jamaican-pumpkin-rice-recipe/