This Curried Pumpkin Rice is rich, aromatic and makes a super delicious side dish or one pot meal.

Rice is one of our favorite side dishes. Sometimes (often) it makes it to center stage as a main course.

This curried pumpkin rice is an incredibly tasty, fragrant dish grabbing flavor notes from the Caribbean and Asian cuisine.

Savor the flavor

Curry is a strong very dominant flavor. Its rich and versatile which is why I love it so much.

The on secret ingredient to making this dish super fragrant is green cardamom pods. They have a super strong spice flavor very similar to cinnamon and ginger but unique in its own way.

Only 2 or 3 pods is needed in the riceto bring the Indian flavor notes into play. It really compliments the curry well.

Choosing the Right Rice

This dish requires a low and slow cooking time so a stronger firmer rice is best:

• Short grain, long grain or par boiled are the best types of white rice to use because they absorb liquid and steam really well.
• Basmati rice is not be the best choice as the thinner grain cooks faster leaving you with a soupy mess (don’t do it to yourself).
• Brown or Wild rice could possibly work because they also withstand longer cooking times and a healthier alternative overall.

The Rice Ratio

The breakdown should be 1.5 part rice to 2 part liquid however most people who cook rice on a regular eyeball the entire process.

The finger method is the most popular to measure by ensuring the water is at least 1 inch above the rice.

Tips and Tricks with Rice Cooking

Here are a few things to remember when dealing with rice:

• Sometimes, depending on the rice dish, the liquid can evaporate before the rice is finished cooking. Always add a tablespoon or 2 of water and keep the fire on low to finish.
• Rice is better when steamed. Once the rice comes to a boil and swells turn the fire down to a low setting and let it steam the rest of the way.
• Leave it be. Resist the urge to stir all the time. Give it one or 2 turns with a fork or spoon and leave it until its finished.
• Got soggy rice? Keep the fire on a super low setting and leave it. Occasionally give it a turn with the spoon to keep it from sticking st the bottom. Once most of the moisture seems to have gone. Turn the fire off and leave it covered on the stove for at least 20 min or more.

Drop a comment blow and let me know what you think. If you decide to make any of my recipes leave me a comment or tag me on Instagram @myeagereats or hashtag #myeatereats .

I’d Love to hear from you!

Recommendations

Here are a few other recipes to try:

• Bermuda peas n’ rice: The most Traditional Bermudian Side dish
• Insanely Delicious Chickpea Curry made with Spinach
• Curry Chicken wings for a Quick Caribbean Meal

AuthorsefordCategoryAwesome sides, dinner ideas, Quick meals, Rice, Vegetarian

Curried Pumpkin Rice makes a great one pot rice dish. This dish is full of flavor with fresh pumpkin cooked in a fragrant coconut sauce.

 

Yields8 ServingsServingsQuarter (2 Servings)Half (4 Servings)Default (8 Servings)Double (16 Servings)Triple (24 Servings)

 2 cups Pumpkin Cubed

 1 Medium Onion diced

 2 Spring Onion whole

 3 Sprigs Fresh Thyme

 3 Green Cardimom pods

 2 Bay Leaves

 3 tsp Curry Powder

 2 tsp All Purpose seasoning

 2 tsp Salt

 ½ tsp Cumin

 2 ½ cups Rice

 2 tbsp Butter

 1 tsp Green Seasoning

 1 Can of coconut (or a whole can)

 2 cups Water (or more if needed)

 1 tbsp oil

1

First, Heat 1 tbsp of oil in a large pot. Add the curry powder to the pot stirring until brown. Toss in the Fresh thyme, cardamom pods, onion, spring onion and pumpkin stirring until combined.

2

Next, Add the seasonings, bay leaf and green seasoning. Once mixed, pour in the water, coconut milk and butter then cover and bring to a boil. Cook on Medium until pumpkin has cooked through then add in the rice then cover and cook on medium low.

Occasionally check to see if the rice has absorbed the liquid and give a gentle toss with a large fork. Here is the time to add any liquid if needed. Continue to cook covered on low.

3

To finish, give the rice a final stir to check if the moisture has cooked away. Remove from the heat and let rest for 15 minutes before serving.

Ingredients

 2 cups Pumpkin Cubed

 1 Medium Onion diced

 2 Spring Onion whole

 3 Sprigs Fresh Thyme

 3 Green Cardimom pods

 2 Bay Leaves

 3 tsp Curry Powder

 2 tsp All Purpose seasoning

 2 tsp Salt

 ½ tsp Cumin

 2 ½ cups Rice

 2 tbsp Butter

 1 tsp Green Seasoning

 1 Can of coconut (or a whole can)

 2 cups Water (or more if needed)

 1 tbsp oil

Directions

1

First, Heat 1 tbsp of oil in a large pot. Add the curry powder to the pot stirring until brown. Toss in the Fresh thyme, cardamom pods, onion, spring onion and pumpkin stirring until combined.

2

Next, Add the seasonings, bay leaf and green seasoning. Once mixed, pour in the water, coconut milk and butter then cover and bring to a boil. Cook on Medium until pumpkin has cooked through then add in the rice then cover and cook on medium low.

Occasionally check to see if the rice has absorbed the liquid and give a gentle toss with a large fork. Here is the time to add any liquid if needed. Continue to cook covered on low.

3

To finish, give the rice a final stir to check if the moisture has cooked away. Remove from the heat and let rest for 15 minutes before serving.

Notes

Curried Pumpkin Rice

IngredientsDirections