Description
Savor the delightful taste of pumpkin rice, featuring creamy coconut and sweet pumpkin. It’s an easy, comforting meal ideal for any occasion, from breakfast to dessert!
Ingredients
Scale
- 2 lb pie pumpkin
- 1 ½ cups long grain white rice
- 4 cups water
- 13 oz can coconut cream
- 6 tbsp granulated sugar
Instructions
- Boil the cubed pumpkin in 4 cups of water until fork-tender (10-15 minutes).
- Drain and puree the cooked pumpkin until smooth.
- In a new pot, cook rinsed rice in 4 cups of fresh water, bringing to a boil then simmering (5-6 minutes).
- Mix in 2 ½ cups pumpkin puree and coconut cream, ensure it's well combined.
- Cook for an additional 2-3 minutes, then stir in sugar and cook for another 5-10 minutes until creamy.
Notes
Avoid larger pumpkins meant for carving to prevent a watery texture.
If you notice dryness, stir in extra coconut cream or water when reheating.
Pumpkin rice can be stored in an airtight container in the fridge for 3-5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 345
- Sugar: 8g
- Sodium: 5mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg