Description
Pumpkin Rice with Coconut Milk is a creamy and flavorful dish that combines the sweetness of pumpkin with the richness of coconut milk, creating a delightful meal perfect for any occasion.
Ingredients
Scale
- 1 cup rice
- 2 cups coconut milk
- 1 cup pumpkin, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 1 tablespoon olive oil
- Salt to taste
- Black pepper to taste
- Fresh cilantro for garnish
Instructions
- Rinse the rice under cold water until the water runs clear.
- In a pot, heat olive oil over medium heat and sauté the onion, garlic, and ginger until fragrant.
- Add the diced pumpkin and cook for about 5 minutes until slightly softened.
- Stir in the rice and cook for another 2 minutes.
- Pour in the coconut milk and add salt and pepper to taste.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is cooked and the liquid is absorbed.
- Fluff the rice with a fork and garnish with fresh cilantro before serving.
Notes
- For a spicier version, add a pinch of cayenne pepper.
- This dish can be served as a main course or a side dish.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Pumpkin Rice, Coconut Milk, Vegan Recipe, Creamy Rice Dish