Caribbean · Jamaican kitchen
Jamaican Pumpkin Rice
Fragrant Jamaican pumpkin rice made with coconut milk, fresh thyme, pimento, scallion, and tender pumpkin.
4–6servings15 minprep25–30 mincookOne potmethod
From Dianne's kitchen
A comforting island side dish
Jamaican Pumpkin Rice is one of Dianne’s favorite side dishes. Pumpkin, coconut milk, fresh herbs, and pimento create a comforting rice that pairs beautifully with chicken, beef, pork, or fish.
For an extra Jamaican twist, salted codfish adds savory depth and can turn this side dish into something even more special.
What you'll need
Ingredients
- 1½ cups rice, washed and drained
- 1 cup pumpkin, peeled and diced
- ½ cup coconut milk
- ¼ cup chopped tomatoes
- ½ small onion, chopped
- 2 scallions, chopped
- 1 garlic clove, minced
- 2 sprigs fresh thyme
- 2–3 pimento (allspice) berries
- Hot pepper or Scotch bonnet, optional
- Salt and black pepper, to taste
- 1 tablespoon oil
- 1 tablespoon butter
- Approximately 1–1¼ cups warm water, divided, as needed
Step by step
Instructions
- Heat the oil in a non-stick saucepan over medium heat. Add onion, garlic, and tomatoes; sauté until onion is translucent and tomatoes begin to soften.
- Add pumpkin and season lightly with salt. Cook 3–4 minutes, stirring occasionally. Add a small amount of Scotch bonnet if using; cover and cook 5 minutes more.
- Stir in coconut milk, black pepper, ½ cup warm water, thyme, and pimento berries. Cover and simmer about 5 minutes, until pumpkin begins to soften.
- Stir in butter and scallions. Once pumpkin is tender, add washed rice. Gently mash a few pumpkin pieces into the liquid for more color and flavor.
- Add another ½–¾ cup warm water, or just enough to cover the rice. Taste liquid and adjust seasonings.
- Bring to a gentle boil, then immediately reduce heat to low and cover. After about 6 minutes, check moisture and texture; add a small amount of warm water if needed. Cover and cook until rice is tender and liquid absorbed.
- Remove thyme stems and pimento berries. Fluff gently with a fork and serve warm.
Dianne's kitchen tip
Dianne’s tip: add salted codfish
Soak and prepare salted codfish to remove excess salt, then flake it and sauté with the onion, garlic, and tomatoes at the beginning.
Serve alongside curry fish, brown stew fish, curry chicken, or other Caribbean-style dishes.