There's more to pumpkins than just pies, and I have a new way for you to enjoy pumpkin this year with this vegan version of pumpkin rice.
This recipe is enriched with spices, coconut milk, and basmati rice to complement the naturally sweet taste of the pumpkins.
The recipe dates back 6 years when I had lots of extra pumpkins, and I had decided to try rice dishes with them as a nice little change.
After a few reader suggestions and updated ingredients, the dish is now more flavorful than ever.
After my Indian pumpkin curry, this pumpkin rice is my next favorite with my kids and friends.
I strongly suggest you try this too...It's a great way to add variety to your Thanksgiving or Christmas menu. Give it a try!
Jump to:
Why this recipe works for the holidays
Pumpkin rice is a delicious and healthy dish perfect for the holiday season.
The health benefits of pumpkin are well known, and this recipe is a good way to tap into all of that.
There is no added sugar in this dish. So it will not add to the holiday calories. You can easily double or triple this recipe and feed a bigger crowd.
Use the leftover pumpkins to make this rice. It is a great way to use up those pumpkins.
This one-pot meal can be prepared ahead of time and reheated when you are ready to serve.
Pumpkin rice is best served warm or at room temperature.
It's a great new way to enjoy pumpkins. You may just find that you have a new holiday favorite.
Ingredients note
- Pumpkin: I used fresh ripe pumpkins. Be sure to peel the skin and cube them into small pieces when you cook them.
- Red onion: I love red onions for this recipe because of their sweetness. If you do not have red onions, you can always substitute them with white or yellow onions.
- Garlic: I used garlic powder from my pantry, but you can also use fresh garlic cloves.
- Coconut milk: I used full-fat coconut milk. The flavor from coconut milk works great for this recipe. You can substitute it with light coconut milk if you do not prefer the full-fat version.
- Basmati rice: You can use white or brown basmati rice. They both work equally well but be sure to adjust the cooking time based on your choice of rice.
- Spices: I used dried thyme, turmeric powder, garam masala powder, and cumin seeds. A little black pepper would be good too, but that's optional.
See the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Begin by cooking the rice separately.
Instant Pot method:
Rinse the basmati rice three times in a large bowl and drain it well.
Place the uncooked rice grains and water into the inner pot and close the lid.
Set the valve to sealing position and select manual/pressure cook for 4 minutes.
Once the timer expires, let the pressure release naturally before opening the lid.
Open the lid and fluff the rice with a fork. Set it aside until needed.
Stovetop method
Rinse the basmati rice and soak it in water for 30 minutes.
Drain the excess water from the rice and add it to a saucepan with 1 ½ cups of water. Bring it to a boil over medium heat.
Cover the pan and let the rice cook in a low heat setting for 10- 15 minutes or until the rice is tender and all the water has been absorbed.
Remove from the heat and fluff the rice with a fork. Set it aside until needed.
Prepare Pumpkin Rice
Place a large pan over medium heat and heat 1 tbsps of olive oil.
Add cumin seeds, and let them sizzle for a few seconds.
Add chopped red onion and garlic powder. Cook for a few minutes until the onion is softened.
Stir in the pumpkin cubes.
Cover it with a lid and cook for about 12 minutes or until the pumpkin is cooked.
Add all the spices, salt, and coconut milk.
Stir well and continue to cook for a couple more minutes.
Mash 5- 6 pumpkin cubes and mix them into the dish. This provides an even flavor to the dish.
Add the cooked basmati rice and mix well.
Continue to cook for a few more minutes until heated through.
Remove from the heat and let it sit for a few minutes to absorb all the flavors.
Serve warm or at room temperature.
Garnish with cilantro leaves, and enjoy flavorful pumpkin rice.
Substitutions
Pumpkin: You can use sweet potato, butternut squash, or any other choice of winter vegetable.
Coconut milk: Any nondairy milk of your choice. Oat milk or cashew milk can be great substitutes.
Spices: Adjust the spice levels to suit your taste preference.
Kitchen Gadgets
I used 6 quart instant pot duo to cook the basmati rice.
A premium quality nonstick pan also comes in handy when you cook naturally sweet vegetables.
Storage suggestion
Pumpkin rice can be made ahead of time and stored in an airtight container for up to four days.
To reheat, add a splash of water and heat it in the microwave or stovetop until warm.
Tips
- If you want more flavorful rice, cook the rice with vegetable stock or vegetable broth.
- If you want a more firm texture, cook the rice for less time. If you like it softer, cook it longer.
- Mashing the pumpkin or using pumpkin puree helps release the flavor and make the pumpkin rice more flavorful.
- If you want a creamier dish, add more coconut milk.
- Add the protein of your choice. Air-fried tofu would be great in this dish.
- You can use frozen pumpkin cubes to save time. Just make sure to thaw it before cooking.
- Add the end; you can add chopped spring onions instead of cilantro.
- If you are using white rice, then cook the rice a little more. You don't want to overcook the rice, just make sure all water is absorbed and the grain is cooked through.
You might also like
Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.
Did you love this recipe? Rate it five stars!
And let me know what you loved about it in the comments.
Follow me on social media Facebook, Instagram, and Pinterest.
📖 Recipe
Pumpkin Rice
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1½ pound pumpkin or 5 cups cubed
- 1 red onion chopped
- 1 ¼ cup basmati rice
- 1 ½ cup water
- ¼ teaspoon cumin seeds
- ¼ teaspoon garlic minced
- ¼ teaspoon thyme dried
- ¼ teaspoon turmeric powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon black pepper powder - optional
- ½ cup coconut milk
- 2 teaspoon oilve oil
- salt to tatse
- 2-3 chopped cilantro for garnish - optional
Instructions
- Begin by cooking the rice separately.
Instant Pot method:
- Rinse the basmati rice three times in a large bowl and drain it well.1 ¼ cup basmati rice
- Place the uncooked rice grains and water into the inner pot and close the lid.1 ½ cup water
- Set the valve to sealing position and select manual/pressure cook for 4 minutes.
- Once the timer expires, let the pressure release naturally before opening the lid.
- Open the lid and fluff the rice with a fork. Set it aside until needed.
Stovetop method
- Rinse the basmati rice and soak it in water for 30 minutes.
- Drain the excess water from the rice and add it to a saucepan with 2 cups of water. Bring it to a boil over medium heat.
- Cover the pan and let the rice cook in a low heat setting for 10- 15 minutes or until the rice is tender and all the water has been absorbed.
- Remove from the heat and fluff the rice with a fork. Set it aside until needed.
Prepare Pumpkin Rice
- Place a large pan over medium heat and heat olive oil.2 teaspoon oilve oil
- Add cumin seeds, and let them sizzle for a few seconds.¼ teaspoon cumin seeds
- Add red onion and garlic powder. Cook for a few minutes until the onion is softened.1 red onion chopped, ¼ teaspoon garlic minced
- Stir in the pumpkin cubes.1½ pound pumpkin or 5 cups cubed
- Cover it with a lid and cook for about 12 minutes or until the pumpkin is cooked.
- Add all the spices, salt, and coconut milk.¼ teaspoon thyme dried, ¼ teaspoon turmeric powder, ¼ teaspoon garam masala powder, ½ cup coconut milk, salt to tatse, ¼ teaspoon black pepper powder
- Stir well and continue to cook for a couple more minutes.
- Mash 5- 6 pumpkin cubes and mix them into the dish. This provides an even flavor to the dish.
- Add the cooked basmati rice and mix well.
- Continue to cook for a few more minutes until heated through.
- Remove from the heat and let it sit for a few minutes to absorb all the flavors.
- Serve warm or at room temperature.
- Garnish with cilantro leaves, and enjoy flavorful pumpkin rice.2-3 chopped cilantro for garnish
Notes
- If you want more flavorful rice, cook the rice with vegetable stock or broth.
- If you want a more firm texture, cook the rice for less time. If you like it softer, cook it longer.
- Mashing the pumpkin or using pumpkin puree helps release the flavor and make the pumpkin rice more flavorful.
- If you want a creamier dish, add more coconut milk.
- Add the protein of your choice. Air-fried tofu would be great in this dish.
- You can use frozen pumpkin cubes to save time. Just make sure to thaw it before cooking.
- Add the end; you can add chopped spring onions instead of cilantro.
- If you are using white rice, then cook the rice a little more. You don't want to overcook the rice, just make sure all water is absorbed and the grain is cooked through.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Comments
No Comments