Description
This delicious Pumpkin Rice Recipe combines creamy coconut milk and savory vegetable broth with tender white rice and nutritious pumpkin. It's a comforting and flavorful side dish perfect for fall or any time you want a warm, hearty meal. The rice absorbs the rich flavors while staying fluffy and light.
Ingredients
Units
Scale
Main Ingredients
- 1 cup light coconut milk
- 1 cup vegetable broth
- 1/2 cup canned pumpkin
- 1 cup white rice
- pinch of sea salt
Instructions
- Combine Ingredients: In a medium saucepan, mix together the light coconut milk, vegetable broth, canned pumpkin, white rice, and a pinch of sea salt over medium-high heat.
- Bring to Boil and Simmer: Bring the mixture to a gentle boil, then cover with a lid and reduce the heat to medium-low to maintain a gentle simmer.
- Cook Rice: Let the rice simmer until all the liquid is absorbed and the rice becomes tender, which should take about 20 minutes.
- Rest and Serve: Once cooked, stir the rice gently to combine the pumpkin evenly, cover again, and set aside off the heat for a few minutes before serving to allow flavors to meld.
Notes
- Use light coconut milk to keep the dish lower in fat while maintaining creaminess.
- If you prefer, substitute white rice with jasmine or basmati for a fragrant variation.
- For added flavor, consider sautéing some onions or garlic before adding liquid ingredients.
- Leftovers can be refrigerated for up to 3 days and reheated with a splash of broth.
- Adjust salt to taste depending on the saltiness of your broth.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
