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Jamaican Pumpkin Rice

Jamaican Pumpkin Rice

Jamaican Pumpkin Rice is another flavorful side dish that is much better than the plain white rice.

It is a well seasoned rice that has a slight sweetness from the Pumpkin and coconut milk.

Pumpkin Rice was made when you are on a budget, using what you have to prepare a meal that is creative, tasty and healthier.

My mother would cook this rice for us growing up as a one pot meal, when she didn’t have much to feed us.

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Whenever my Father would get a Pumpkin from what he has grown in the yard, my mother would cook some rice with it.

Sometimes she would switch it up and make some Seasoned Pumpkin Rice.

But to me it was still the same, Pumpkin Rice.

Jamaican Pumpkin Rice

What are the health benefits of Pumpkin?

Pumpkin is packed with nutrients and has a lot of health benefits.

Below are some of the health benefits of Pumpkin:

  • High in Vitamin A
  • Boost your Immune System
  • Contains Antioxidants
  • Low in calories
  • Promotes healthy skin

What is Pumpkin Rice

Pumpkin Rice is made with white or brown rice steamed with chunks of pumpkins, herbs, spices and coconut milk.

The pumpkins change the color of the rice and adds some sweetness to it also.

It is another way of not eating plain white rice.

Jamaican Pumpkin Rice Recipe

Ingredients in Jamaican Pumpkin Rice

  • Pumpkin: If you aren’t able to find the Calabaza in any West Indian or Hispanic Supermarket. Do not choose the watery type but the dense fleshed types such as Butternut Squash.
  • Rice: Instead of Long Grain White Rice, you can use Brown or Basmati Rice.
  • Unsalted Butter: Instead of using butter, use Coconut oil or Olive oil.
  • Coconut Milk: If you only have the Coconut Milk Powder, then increase the water to 3 cups. Also, you can choose to not use coconut milk.
  • Water: You can use Vegetable Stock instead of water, but keep in mind to add less all purpose seasoning as listed in the ingredients section.
  • Herbs & Spices: Scallion (Green Onion), Onion, Garlic, Ginger, Thyme and Allspice.
  • Scotch Bonnet Pepper: This add lots of flavor, but can be substitute with Habanero Pepper or Red Crushed Pepper.

Pumpkin or Winter Squash

As a Jamaican, I am only use to one type of Pumpkin growing up and that is the one that has a dark green skin.

However, since migrating here and I am cooking my Jamaican Pumpkin Chicken Soup, I have been using the Calabaza (West Indian Pumpkin) like squash.

So whether you say Pumpkin or Winter Squash, they are from the same family, the same genus, genus Cucurbita, from the family Cucurbitaceae.

In other words, a Pumpkin is a type of Squash, but not all Squash are considered Pumpkins.

Calabaza (West Indian) Pumpkin used to make Pumpkin Rice.

Types of Pumpkin

  • Queensland Blue
  • Jarrahdale
  • Golden Nugget
  • Jap or Kent
  • Pepitas
  • Hijinks
  • Super Moon or White Pumpkin
  • Jack O Lantern
  • Autumn Gold
  • Atlantic Giant
  • Sugar

Types of Squash

  • Acorn
  • Banana
  • Buttercup
  • Butternut
  • Carnival
  • Kabocha
  • Honeynut
  • Spaghetti
  • Sweet Dumpling
  • Hubbard

What to serve Pumpkin Rice with?

Pumpkin Rice Jamaican Style can be served with your favorite meat or fish dish such as:

How to make Pumpkin Rice

Firstly, heat the butter and sauté the garlic, onion, pumpkin cubes and grated ginger. Stir together.

Secondly, add the ground allspice, all purpose seasoning, coconut milk, water, thyme, scallion (green onion) and stir. Bring to a boil.

Thirdly, add the scotch bonnet pepper or crushed red pepper and the washed rice. Taste and add salt if needed. Cover and let it boil until water evaporates.

Adding the crushed red pepper to the mixture to make Pumpkin Rice.
Adding the washed rice to the pot to make the Jamaican Pumpkin Rice.

Finally, let it steam on low heat for about 30 minutes. Serve with your favorite meat or fish dish.

Jamaican Pumpkin Rice Recipe

Ingredients

  • 2 cups Pumpkin, cut into cubes
  • 2 cups Long Grain White Rice, washed
  • 1 cup Coconut Milk
  • 2 stalks Scallion (Green Onion), crushed
  • 1 medium Onion, finely diced
  • 2 sprigs Thyme
  • 3 cloves Garlic, minced
  • 2 1/2 cups Water
  • 2 Tablespoon Unsalted butter or Coconut Oil
  • 1/2 teaspoon Ground Allspice
  • 2 teaspoon All Purpose Seasoning
  • 1 Scotch Bonnet Pepper or 1/4 Red Crushed Pepper
  • 1/2 teaspoon grated Ginger
  • Salt to taste

Instructions

  1. Heat the butter or coconut oil in a medium pot on medium heat and add the onion, garlic, grated ginger and pumpkin cubes. Sauté for about 3 minutes.
  2. Add the water, coconut milk, scallion, thyme, ground allspice, all purpose seasoning and stir. Cover with a lid and bring to a boil.
  3. Add the rinsed rice and scotch bonnet pepper or crushed red pepper. Stir well. Taste and add some salt if needed. Cover and bring to a boil on medium heat.
  4. After all the liquid is evaporated (not visible at the top of the pot), turn on low heat and cook for about 25 to 30 minutes or until rice is steamed.
  5. Discard the scallions, scotch bonnet pepper and thyme. Fluff the rice with a fork and serve warm. Enjoy!

Notes:

  • If you are unable to find Calabaza Pumpkin, then use the Butternut Squash.
  • Instead of using water, you can use Vegetable Stock or Chicken Stock, but reduce the all purpose seasoning as listed.
  • Substitute the long grain white rice with brown or basmati rice.
  • The Scotch Bonnet Pepper or Red Crushed Pepper can be substituted with Habanero Pepper (use your desire amount that suits your level of spice).
Pumpkin Rice Jamaican Style

Additional Rice Recipes

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Blessings and Love always, as you carry on, on your YouNique Journey!

Jamaican Pumpkin Rice

Jamaican Pumpkin Rice

Yield: 6 to 8 Servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

Jamaican Pumpkin Rice is another flavorful side dish that is much better than the plain white rice.

Ingredients

  • 2 cups Pumpkin, cut into cubes
  • 2 cups Long Grain White Rice, washed
  • 1 cup Coconut Milk
  • 2 stalks Scallion (Green Onion), crushed
  • 1 medium Onion, finely diced
  • 2 sprigs Thyme
  • 3 cloves Garlic, minced
  • 2 1/2 cups Water
  • 2 Tablespoon Unsalted butter or Coconut Oil
  • 1/2 teaspoon Ground Allspice
  • 2 teaspoon All Purpose Seasoning
  • 1 Scotch Bonnet Pepper or 1/4 Red Crushed Pepper
  • 1/2 teaspoon grated Ginger
  • Salt to taste

Instructions

  1. Heat the butter or coconut oil in a medium pot on medium heat and add the onion, garlic, grated ginger and pumpkin cubes. Sauté for about 3 minutes.
  2. Add the water, coconut milk, scallion, thyme, ground allspice, all purpose seasoning and stir. Cover with a lid and bring to a boil.
  3. Add the rinsed rice and scotch bonnet pepper or crushed red pepper. Stir well. Taste and add some salt if needed. Cover and bring to a boil on medium heat.
  4. After all the liquid is evaporated (not visible at the top of the pot), turn on low heat and cook for about 25 to 30 minutes or until rice is steamed.
  5. Discard the scallions, scotch bonnet pepper and thyme. Fluff the rice with a fork and serve warm. Enjoy!

Notes

  • If you are unable to find Calabaza Pumpkin, then use the Butternut Squash.
  • Instead of using water, you can use Vegetable Stock or Chicken Stock, but reduce the all purpose seasoning as listed.
  • Substitute the long grain white rice with brown or basmati rice.
  • The Scotch Bonnet Pepper or Red Crushed Pepper can be substituted with Habanero Pepper (use your desire amount that suits your level of spice).
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 156Total Fat: 9gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 462mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 3g

The nutritional information that is provided, is computer generated and therefore it is an estimate. Please do your own research with the ingredients that are listed here, if you have any concern about any specific diet or your health.

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