Jamaican Seasoned Pumpkin Rice With Coconut Milk

Jamaican Seasoned pumpkin rice is one of the nation’s favourite flavourful midweek dishes. Seasoned pumpkin rice is so versatile you can have it as a one-pot meal or a spicy rice side dish. The flavour of the homemade coconut milk, traditional aromatic herbs and spices, and the sweet taste of the Jamaican pumpkin will have you going back for seconds and thirds. Try this easy pumpkin rice recipe and thank me later.

What is seasoned pumpkin rice

What is Jamaican seasoned pumpkin rice you may asked. It is the seasoned, modern version of the simple traditional pumpkin rice recipe. While the traditional pumpkin rice is rice cooked with pumpkin cubes, modern Jamaicans takes it a bit further and add aromatics, herbs and spices like thyme, scallion, pimento, scotch bonnet pepper, garlic and onion, cooked in coconut milk for that sweet tropical flavour.

Sometimes saltfish and ackee is added to seasoned pumpkin rice for a simple one-pot meal that is the perfect midweek dinner. The answer is Jamaican seasoned pumpkin rice is a savoury rice dish with a hit of sweet taste from the pumpkin, cooked in coconut milk with aromatics, herb and spices. Served as a side or a whole meal if you add protein just as saltfish.

What is the type of pumpkin to use

Not just any pumpkin will do for this savoury Jamaican seasoned pumpkin rice if you want an authentic taste of the Caribbean. Jamaican pumpkin is naturally sweet, with vibrant orange flesh and a creamy texture when cooked. Its rich colour and flavour transform the rice into a delicious dish.

If you live outside the Caribbean and cannot find Jamaican pumpkin, there are many other varieties of pumpkin that make great alternatives. The delica pumpkin resembles Jamaican pumpkin with its dark green skin and dense, sweet, nutty, chestnut-like orange flesh. Calabaza pumpkin, which is often mistaken for Jamaican pumpkin, is also a good alternative. Jarrahdale pumpkin and green kabocha are also excellent substitutes. Supermarkets that stock international produce will often carry one or more of these varieties

If none of these is available, butternut squash is the next best alternative. It provides the vibrant colour and creamy texture needed for the dish, although it is generally less sweet than Jamaican pumpkin.

Ingredients for seasoned pumpkin rice

Pumpkin

We use Jamaican pumpkin, a variety cultivated in the West Indies. It has thin skin and thick, bright orange flesh, and is similar to green kabocha, Jarrahdale, and calabaza squash. If Jamaican pumpkin isn’t available, any of these three varieties can be used as a substitute. Peel the pumpkin and cut the flesh into small cubes so that it breaks down and mashes into the rice as it cooks.

Rice

Parboiled rice is traditionally the most commonly used rice in Jamaican cooking. Its firm, separate grains make it particularly well suited to cooking in coconut milk, as it is less likely to become sticky or clump together. However, parboiled rice generally takes longer to cook than basmati, which is the rice used in the recipe below. You can use another variety of rice if you prefer, but keep in mind that the cooking time and amount of liquid may need to be adjusted depending on the type of rice you use.

Coconut milk

For the most natural and authentic flavour, use homemade coconut milk for the Jamaican seasoned pumpkin rice recipe. With homemade coconut milk, you can adjust the intensity of the coconut flavour to suit your liking. Making your own coconut milk takes more time, but the taste is worth it. If you’re short on time, you can use store-bought coconut milk instead.

Aromatics

Aromatics are essential to giving this rice dish its distinctive flavour. The garlic, onion, scallions, carrot, bell pepper, and Scotch bonnet pepper work together to build the deep, savoury flavour of the seasoned pumpkin rice. Although Scotch bonnet is commonly associated with heat, here it serves primarily as an aromatic. It has a naturally fruity flavour and fragrance that is an important part of Jamaican cooking. Adding a whole Scotch bonnet to the rice allows its fruity character to infuse the dish without adding too much heat.

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Herbs, spices and heat

Thyme and pimento (allspice) are also two essential ingredients in authentic Jamaican cooking, and feature in nearly all savoury dishes. In this recipe, they provide that signature Jamaican flavour. The Scotch bonnet pepper is added whole to infuse the dish with its fruity aroma without adding too much heat. For a spicier kick, burst the pepper before adding it.

How to make Jamaican pumpkin rice

1. Prep aromatics: Chop the garlic, onion, bell pepper, and carrot. Heat coconut oil or extra-virgin olive oil in a saucepan over medium heat. Add the chopped vegetables and sauté for about 3 minutes, until softened and fragrant.
2. Prep pumpkin: Remove the seeds from the pumpkin. Wash, peel, and cut the flesh into small, even chunks. Add the pumpkin to the sautéed aromatics and stir well to combine.
3. Use coconut milk: If using homemade coconut milk, prepare it before you begin cooking. Pour the coconut milk into the pot, then add the thyme, pimento (allspice), Scotch bonnet pepper, and vegetable seasoning. Stir to combine, cover, and bring to a boil.

4. Add rice: Rinse the rice thoroughly, changing the water several times, until the water runs clear. This removes excess starch and helps prevent the rice from becoming sticky. Add the rinsed rice to the pot and stir gently. Check that the liquid level sits about 1 inch above the rice. If necessary, add a little more water or coconut milk.
5. Cover the pot and reduce the heat to low. Let the rice steam gently until it absorbs all the liquid and becomes tender. Avoid lifting the lid, as this causes steam to escape, which can affect the cooking process.

Variation of Jamaican pumpkin rice

Seasoned pumpkin rice is the most common variation of pumpkin rice cooked in Jamaica. It includes a few standard ingredients, along with others that are optional. Coconut milk, which adds richness and subtle sweetness, and aromatics are classic in Jamaican seasoned pumpkin rice. Saltfish, chicken, and/or ackee can also be added, especially when the rice is served as a complete meal.

Jamaican pumpkin rice can also be made simple. I grew up seeing my grandmother cook this simple pumpkin rice dish whenever she wanted to give plain rice a little twist and make a quick side dish. It’s essentially plain rice cooked with chunks of pumpkin. Since it’s made without aromatics, herbs, or spices, it’s served as a side dish rather than a complete meal.

Tips for getting the best seasoned pumpkin rice

1. Use fresh herbs and whole spices. Fresh thyme and pimento berries (allspice) add the best flavour. Ground allspice does not have quite the same flavour as pimento berries, so use the whole berries whenever possible.
2. Use light coconut milk if you tend to make sticky rice. Rich coconut milk can cause the rice to become sticky, especially if you are unsure how well your rice absorbs liquid. However, if you use the type of rice stated in the recipe and follow the instructions, the result should be good.
3. Use homemade coconut milk for the best flavour. f you can, use homemade coconut milk because it adds a rich, authentic Caribbean taste.
4. Don’t use too much pumpkin. Too much pumpkin can make the rice mushy.
5. Don’t mash the pumpkin if you want fluffy rice. Leave the pumpkin in chunks and allow them to soften naturally as the rice cooks.

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