Pumpkin Rice
Recipe by:
Soulful Kitchen
History of this recipe
3
Servings
45
Minutes
540
Calories
Ingredients
- ½ pumpkin (alternative: butternut squash)
- 1 ¾ cups of rice
- Salt
- Black pepper
- All-purpose
- Spring onion
- Fresh thyme
- Coconut milk
- Coconut oil
Method
- Chop into cubes:
- ½ pumpkin (or butternut squash as an alternative)
- In a pot heat up 1 tbsp. of coconut oil in a pot for ca. 2-3 minutes
- Add your chopped pumpkin and sauté for 2 minutes
- Season with:
- ½ tsp. salt
- ½ tsp. black pepper
- ½ tbsp. all-purpose
- To the pot add:
- 300ml of coconut milk
- 1-2 spring onion stalks
- Handful of fresh thyme
- Allow the mix to boil, after about 7-10 minutes the pumpkin will be soft enough to start to “mash” (use whatever you can find in the kitchen – fork, masher…)
- Wash ca. 1 ¾ cups of rice and add to the mix
- Add boiled water with ca. ½ inch buffer to the rice, and add a scotch bonnet on top
- Cook on a medium temperature and when the water starts to reduce, reduce to a low temperature and steam the rice until soft (if the water completely disappears and the rice is still very hard, you can add a little bit of water to help the steaming process)