Pumpkin Rice
Pumpkin Rice
Ingredients
For the Rice Base
- 2 tablespoons vegetable oil
- 1/2 red onion, sliced
- 2 cloves garlic, chopped
- 1/2 green bell pepper, sliced
- 3 sprigs fresh thyme
- 2 cups pumpkin, peeled and diced into 1/2-inch cubes
For the Liquid and Seasoning
- 1/2 cup Grace coconut milk powder
- 1 1/2 cups water, for coconut milk
- 1 cup hot water, additional
- 1 packet Grace Pumpkin Flavored Soup Mix
- 1 teaspoon whole pimento seeds, (allspice berries)
For the Rice
- 2 cups Jasmine rice, rinsed until water runs clear
- 1 tablespoon unsalted butter
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced red onion, chopped garlic, sliced green bell pepper, and fresh thyme sprigs. Sauté for 3 to 5 minutes until the aromatics are fragrant and the onion is softened.
⏱️ 5 min
- 2
Add the diced pumpkin to the pot and stir well to combine with the sautéed aromatics. Cook for 2 minutes, stirring occasionally.
⏱️ 2 min
- 3
In a separate bowl, whisk together the Grace coconut milk powder with 1 1/2 cups of water until smooth. Pour the prepared coconut milk into the pot with the pumpkin and aromatics. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 8 to 10 minutes, or until the pumpkin is tender.
⏱️ 10 min
- 4
Add the additional 1 cup of hot water to the pot. Carefully sift the Grace Pumpkin Flavored Soup Mix directly into the pot to prevent lumps, stirring constantly until fully dissolved. Add the whole pimento seeds and bring the mixture back to a gentle boil.
⏱️ 5 min
- 5
Add the rinsed Jasmine rice to the pot and stir gently to combine everything. Ensure the rice is submerged in the liquid. Add the unsalted butter to the center of the pot.
⏱️ 2 min
- 6
Reduce the heat to low, cover the pot tightly, and cook for 18 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this cooking time.
⏱️ 20 min
- 7
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, remove the lid and fluff the pumpkin rice with a fork before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Pumpkin Rice
Ingredients
For the Rice Base
- 2 tablespoons vegetable oil
- 1/2 red onion, sliced
- 2 cloves garlic, chopped
- 1/2 green bell pepper, sliced
- 3 sprigs fresh thyme
- 2 cups pumpkin, peeled and diced into 1/2-inch cubes
For the Liquid and Seasoning
- 1/2 cup Grace coconut milk powder
- 1 1/2 cups water, for coconut milk
- 1 cup hot water, additional
- 1 packet Grace Pumpkin Flavored Soup Mix
- 1 teaspoon whole pimento seeds, (allspice berries)
For the Rice
- 2 cups Jasmine rice, rinsed until water runs clear
- 1 tablespoon unsalted butter
Instructions
- 1
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the sliced red onion, chopped garlic, sliced green bell pepper, and fresh thyme sprigs. Sauté for 3 to 5 minutes until the aromatics are fragrant and the onion is softened.
⏱️ 5 min - 2
Add the diced pumpkin to the pot and stir well to combine with the sautéed aromatics. Cook for 2 minutes, stirring occasionally.
⏱️ 2 min - 3
In a separate bowl, whisk together the Grace coconut milk powder with 1 1/2 cups of water until smooth. Pour the prepared coconut milk into the pot with the pumpkin and aromatics. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 8 to 10 minutes, or until the pumpkin is tender.
⏱️ 10 min - 4
Add the additional 1 cup of hot water to the pot. Carefully sift the Grace Pumpkin Flavored Soup Mix directly into the pot to prevent lumps, stirring constantly until fully dissolved. Add the whole pimento seeds and bring the mixture back to a gentle boil.
⏱️ 5 min - 5
Add the rinsed Jasmine rice to the pot and stir gently to combine everything. Ensure the rice is submerged in the liquid. Add the unsalted butter to the center of the pot.
⏱️ 2 min - 6
Reduce the heat to low, cover the pot tightly, and cook for 18 to 20 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this cooking time.
⏱️ 20 min - 7
Once cooked, remove the pot from the heat and let it rest, covered, for 5 minutes. Then, remove the lid and fluff the pumpkin rice with a fork before serving.
⏱️ 5 min