Jamaican Pumpkin Rice

Jamaican pumpkin rice is rice cooked with diced pumpkin, garlic, thyme and coconut milk. The pumpkin softens as it simmers and tints the rice golden, and the coconut milk makes it rich and fragrant.

It’s a side dish built from low-cost staples. Rice and a can of coconut milk come from the pantry, and a small piece of pumpkin or butternut squash is all the fresh produce you need.

Everything cooks in one pot in about 35 minutes. It’s a welcome change from plain rice next to chicken, fish or beans.

Ingredients and Swaps

• Pumpkin: In Jamaica this is made with calabaza, a firm, sweet squash. Butternut squash is the easiest substitute, and sweet potato works too. Don’t use canned pumpkin purée.
• Rice: Long-grain white rice, rinsed. Jasmine and basmati work. Parboiled rice is common in Caribbean kitchens and stays very separate.
• Coconut milk: Canned, full-fat for the richest rice. Shake the can before opening.
• Thyme: Fresh sprigs go in whole and are pulled out at the end. Use ½ teaspoon dried if that’s what you have.
• Scallion: Adds freshness at the end. Optional.

Tips for Fluffy Pumpkin Rice

• Dice the pumpkin small. Half-inch cubes cook through in the same time as the rice.
• Rinse the rice. Rinsing off the surface starch keeps the grains from clumping.
• Simmer on low and keep the lid on. The rice cooks in steam, so don’t lift the lid before 15 minutes.
• Rest, then fluff. Five minutes off the heat lets the grains firm up. Fluff with a fork so the pumpkin doesn’t get mashed.

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Jamaican Pumpkin Rice

Rice simmered in one pot with diced pumpkin, garlic, thyme and coconut milk. A colorful, lightly sweet Jamaican-style side.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Jamaican

Ingredients Method Notes

Ingredients

  

• 1 tablespoon butter or oil
• 1 cup diced pumpkin or butternut squash
• 1 small onion finely chopped
• 2 cloves garlic minced
• 2 sprigs fresh thyme
• 1 cup long-grain rice rinsed
• 1 cup coconut milk
• 1 cup water or chicken broth
• ½ teaspoon salt adjust to taste
• ¼ teaspoon black pepper
• 1 scallion sliced, optional

Method

 

1. Heat butter in a medium pot over medium heat. Add onion and garlic; sauté until fragrant.
2. Add pumpkin and thyme; cook for 3–4 minutes to soften.
3. Stir in rice, salt, and pepper.
4. Pour in coconut milk and water/broth. Stir once and bring to a simmer.
5. Reduce heat, cover, and cook for 15–18 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let rest 5 minutes. Fluff with a fork and top with scallions.

Notes

• Substitute pumpkin for sweet potato.
• Add ¼ teaspoon allspice for warmth.
• Stir in peas for added color and sweetness.

What to Serve with Pumpkin Rice

It goes well with Pan-Seared Chicken Thighs, BBQ Chicken Drumsticks, baked fish or stewed beans. For another rice cooked in coconut milk, try One-Pot Curry Chicken and Rice.

Storage and Reheating

• Cool quickly and refrigerate in an airtight container for up to 4 days.
• Reheat in the microwave, covered, with a splash of water or broth, until steaming hot.
• Freeze in flat freezer bags for up to 2 months.

Pumpkin Rice Questions

Is this dish spicy?

No. For traditional heat, add a whole Scotch bonnet pepper to the pot while the rice cooks and remove it before serving. Don’t cut or burst it unless you want it very hot.

Can I use canned pumpkin?

Not for this recipe. Purée makes the rice mushy. Use fresh or frozen cubed squash.

Can I add beans?

Yes. Stir in a drained can of kidney beans or gungo peas with the rice for a heartier dish.