Transport your taste buds to the sun-soaked shores of the Caribbean with this tantalizing Caribbean pumpkin rice recipe. This dish not only captures the essence of the islands but also brings together flavors that will leave you yearning for more.
Imagine the aroma of coconut-infused rice, the richness of pumpkin, and the kick of Caribbean seasonings dancing on your palate.
The ingredients for the pumpkin rice include cubed pumpkin, baby carrot, thyme, scallion, garlic, onion, hot pepper, and coconut milk.
How to make pumpkin rice?
The cooking process involves sautéing the onion, boiling the mixture, adding salt and black pepper, and stirring in butter.
What type of pumpkin should I use in this pumpkin rice?
You can use fresh pumpkin, including calabaza or butternut squash, or frozen cubed varieties if you wish to save time. Both are usually available at the supermarket. If small pieces of pumpkin are not available, buy a whole squash, peel, chop, and reserve extras for soups or stews.
What should I eat with pumpkin rice?
Pumpkin rice is perfect with curries, stews, baked, grilled, or fried proteins—or even stir-fry veggies for a vegan option.
Is pumpkin rice vegan?
Yes, if you eliminate the butter or use vegan butter.
Is pumpkin rice gluten-free?
Yes, it is. However, double-check the ingredients in the coconut milk if using a canned version.
Can I use fresh coconut milk?
Of course, if you are willing to put in the work, it will be extra delicious. You can also buy 14 oz frozen grated coconut and place it in the blender with 2 cups of hot water. Blend until smooth, and strain to make coconut milk.
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CARIBBEAN PUMPKIN RICE
Ingredients
- 3 tbsp extra virgin olive oil
- 1 medium onion chopped
- 3 scallions chopped
- 3 cloves garlic chopped
- Hot pepper to taste
- 1 lb pumpkin cubed
- 1 baby carrot chopped
- 6 thyme sprigs or 1 tbsp thyme leaves
- 1 can coconut milk
- 2 1/2 cups Jasmine rice rinsed
- 1 tsp adobo optional
- Salt to taste (about 2 tsp)
- 2 tbsp butter
- Pimento pepper optional (substitute with 3 tbsp finely chopped red bell pepper)
Instructions
- Begin your culinary journey by heating 3 tablespoons of extra virgin olive oil in a medium non-stick pot over high heat.
- Add the chopped onion and cook until it becomes translucent, about 3 minutes, infusing the kitchen with a delightful aroma.
- Introduce the scallions, garlic, hot pepper, pumpkin, baby carrot, and pimento pepper or bell pepper to the pot. Allow the ingredients to mingle and cook for an additional 3 minutes, letting the flavors intermingle.
- Prepare the coconut infusion by mixing coconut milk with enough water to make 3 cups in total.
- Incorporate the rinsed Jasmine rice, salt, adobo (if using), and butter into the pot. Stir the ingredients well, ensuring they combine harmoniously.
- Pour in the coconut milk mixture, raise the heat, and bring the pot to a rolling boil. Keep a watchful eye, and when the rice grains make a graceful appearance at the surface, cover the pot.
- Transfer the pot to the smallest burner on the lowest flame, allowing the rice to continue cooking for 15-20 minutes. Resist the urge to open the pot during this time.
- After the cooking is complete, let the pot sit undisturbed for an additional 10-15 minutes to allow the flavors to meld.
- Finally, fluff the rice with a fork and serve warm.
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A Trinidadian culinary connoisseur sharing recipes from Trinidad and the Caribbean with a modern twist.