There’s something comforting about a pot of pumpkin rice bubbling on the stove — the sweet scent of coconut milk, thyme, pimento berries and pumpkin coming together reminds me of Sunday dinners back home. It’s rich, colorful, and goes perfectly with any protein, or even a simple steam cabbage.
If you’ve never tried Jamaican-style pumpkin rice before, this one will definitely become a favorite!
Ingredients
3 cups rice (washed and drained)
1 ½ cups diced pumpkin (Caribbean, kabocha, or butternut squash)
2 cups coconut milk (or 1 cup canned ) water to boil pumpkin (about 2 cups)
1 scallion (crushed)
2 cloves garlic (minced)
1 tsp ginger (crushed)
1 sprig thyme
1 tsp salt (adjust to taste)
½ tsp powder scotch bonnet powder
1 tbsp butter or coconut oil
1 whole Scotch bonnet pepper (for flavor)
½ tsp all-purpose seasoning (optional)
Instructions
Boil the Pumpkin Base
In a medium pot, add diced pumpkin, coconut milk, thyme, scallion, garlic, onion, and salt.
Bring to a gentle boil on medium heat for 10–12 minutes or until the pumpkin is tender.
Mash and Flavor
Use a fork or masher to crush some of the pumpkin pieces into the liquid — this gives the rice that creamy, golden look with a few soft chunks.
Add the Rice
Stir in the washed rice. Make sure the liquid just covers the rice. If not, add a bit more water.
Mix in the black pepper, butter, and all-purpose seasoning. Add the Scotch bonnet pepper whole for flavor.
Steam Until Fluffy
Cover and cook on low heat for about 20–25 minutes, or until the rice is tender.
Avoid stirring too often so the grains stay fluffy.
Serve & Enjoy
Remove the pepper, fluff with a fork, and serve warm.
What to Serve It With
- Oxtail or brown stew chicken
- Fried or steamed fish
- Curry goat or stew beef
- Or enjoy it on its own with a little ripe plantain on the side
How to make creamy jamaican pumpkin rice
