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A bowl of pumpkin rice is on the table topped with chopped cilantro.
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5 from 10 votes

Pumpkin Rice 

Flavorful pumpkin rice with turmeric, an easy and delicious side dish or main meal, perfect for the fall or holiday season.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Indian, world
Diet: Vegan
Allergen: Dairy free, Gluten free
Difficulty: Easy
Servings: 4
Calories: 290kcal

Ingredients

  • 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.

Nutrition

Calories: 290kcal | Carbohydrates: 47g | Protein: 5g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 11mg | Potassium: 135mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 4IU | Vitamin C: 0.4mg | Calcium: 27mg | Iron: 2mg