Pumpkin Rice Recipe With Coconut Milk (Wok + Instant Pot)

These Fluffy Flavorful Pumpkin Rice are amazingly delicious and packed with savoy flavors that come from Green pumpkin, bell peppers, and black pepper. Simmered slowly in coconut milk, pumpkin cubes, and aromatic spices, these yellow-tinged Basmati rice sauteed in ghee in the wok are soft and light and are perfect for a quick meal!

Pumpkin is not just a fall fruit for desserts. I have curated so many savory recipes with pumpkin that are a hit in the family. This version of Pumpkin rice is a great way to introduce pumpkin to kids. While one may use pumpkin puree or canned pumpkin, I loved the way small pieces of fresh pumpkin added more depth and flavor to this rice.

Top this fragrant pumpkin rice with fresh cilantro leaves and serve it with curd or a gravy dish on any lazy day! You may also like Pumpkin Recipes from my blog: Pumpkin Paratha, Pumpkin Rolls, Pumpkin Patty Burger. For a brown rice recipe, you may check my Brown Rice Pulao.

Jump to:

• Why Would You Love This Recipe?
• Ingredients
• Variations
• Storage Suggestions
• Expert Tips
• What To Serve With Pumpkin Rice?
• Instant Pot Pumpkin Rice
• Recipe FAQs
• ​How To Make Pumpkin Rice
• Pumpkin Rice Recipe With Coconut Milk (Wok + Instant Pot)

Why Would You Love This Recipe?

• Bursting with rich savory and spicy flavors of coconut milk and fresh pumpkin.
• Quick Comfort One Pot Meal
• No Fuss Recipe of Flavorful rice.
• Delicious Savory Side Dish for the Holiday season.
• Easily available ingredients.
• Can Be made ahead of Time.
• Gluten-free Recipe. Can Be made vegan with one swap.
• Kids Friendly
• The Best Pumpkin Rice Recipe Ever!

Ingredients

• Basmatī Rice- Basmati rice is a long grain rice variety that is primarily grown in the Indian subcontinent, particularly in India and Pakistan. What sets Basmati rice apart is its unique aroma. When cooked, it has an amazing floral aroma. While I prefer using uncooked rice grains of basmati, you may use good quality rice like Jasmine Rice. While white rice works best (as we are cooking in a wok), you may use brown rice too. I recommend using a pressure cooker in that case.
• Raw Pumpkin- Raw pumpkin is the star ingredient in this dish, providing a unique, mildly sweet flavor and a tender texture when cooked. I have used dark green pumpkin as it is less sweet than orange. If you don't have green ones available, you may use orange pumpkin, white pumpkin, butternut squash, or any type of pumpkin that is locally available. The rice would be less spicy in that case.
• Bell pepper- The yellow-colored bell pepper adds bold flavor and color to this recipe. You may use any variety of bell peppers.
• Onion- Red onion works best. You may use spring onions, and white onions as well. Onions add a savory and aromatic quality to the dish when sautéed, complementing the sweetness of the pumpkin.

• Garlic-Garlic adds warmth and depth of flavor and aroma to this rice, enhancing the overall taste. You may grate it or use minced garlic.
• Black pepper-Black pepper adds a touch of heat and spiciness, balancing the sweetness of the pumpkin.
• Coconut Milk-Coconut milk imparts a creamy, tropical richness to the dish, creating a luscious texture and flavor. If you don't have coconut milk, you may use coconut milk powder, coconut cream, or freshly grated white coconut.
• Ghee-Ghee, a clarified butter, is used for sautéing and brings a rich, buttery taste to the rice. If you wish to make vegan pumpkin rice, you may subs ghee with any vegetable oil, olive oil, or butter. I personally prefer Ghee/oil over butter when making rice.
• Green Chili- I love the spicy kick green chili adds. My version of spicy need not match yours. Start with small quantities and adjust the heat as per your preference.
• Tomato- Freshly chopped tomatoes add vibrant color and tangy flavor. While one may use tomato puree, I recommend using freshly chopped tomato for the best flavor.
• Veg Biryani Masala- A Must-have Indian spice that adds amazing depth to the rice dishes. If you can't procure Veg Biryani masala from an Indian store, you may add Chaat Masala or Garam Masala too.
• Cumin- Cumin seeds add an earthy flavor. If you don't have cumin seeds, you may use cumin powder as well.
• Salt- Normal table salt works well.
• Turmeric Powder- The yellow tinge that comes from Turmeric powder makes this rice more colorful. You may skip it too.
• Red Chili Powder- The spicy red chili powder adds heat and you may adjust the heat as per your preference. One may also use dried red chili.
• Lemon Juice- Freshly squeezed lemon juice works well. You may add dry mango powder too.
• Cilantro (Coriander Leaves)- Top the rice with freshly chopped cilantro leaves. You may add thyme sprigs or parsley too.
• Water- I have made the rice in a wok in water. One may use vegetable broth or vegetable stock as well.

Variations

• Chinese Pumpkin Rice- is a savory and sweet dish that combines tender pumpkin cubes with cooked rice, typically seasoned with soy sauce, ginger, and garlic. It's a delightful Chinese comfort food known for its balance of flavors and textures, often enjoyed with or without protein additions like chicken or shrimp. But then this recipe won't be vegetarian.
• Jamaican Rice and Peas- is a traditional Jamaican dish made with rice and kidney beans (the "peas" in the name). It is seasoned with a combination of coconut milk, whole Scotch bonnet peppers, garlic, thyme, and scallions, giving it a distinctive Caribbean flavor.
• Add another vegetable- Feel free to experiment with vegetables of your choice- Add Shiitake mushrooms, cabbage, green beans.
• Add Protein- If you want to add protein to your Pumpkin Rice, consider using diced chicken, shrimp, or tofu.

Storage Suggestions

For any leftovers, allow them to cool to room temperature before storing them in the refrigerator. Place the leftover Pumpkin Rice in an airtight container
Refrigerate the Pumpkin Rice within two hours of cooking, and store it in the refrigerator for about 2-3 days. I don't recommend freezing them as they would lose their texture and aroma.
When reheating, you may use the stovetop method or heat them in an oven at 100°C for about 5 min.

Expert Tips

• Rinse the rice thoroughly before cooking to remove excess starch, which can make the dish too sticky. I prefer soaking the rice for 20 minutes before cooking.
• Achieving the right texture is crucial. The pumpkin should be tender but not overly mushy, and the rice should be fluffy. Monitor the cooking times to get the perfect consistency.
• Make sure to use heavy bottomed wok or else the rice will stick to the bottom of the pot and may burn. You won't like the burnt taste of rice.
• I prefer switching off the flame when rice is almost cooked and keeping it covered for blending the flavors and serving after 10 min.
• Usually the ratio of rice to water is 1:2. Since we are cooking in a wok or pot, I use ratio of 1: 2.5.

What To Serve With Pumpkin Rice?

While plain curd goes best with pumpkin rice, you may try them with following options to have a hearty meal:

• Proteins like chicken breast or thighs. For keeping this recipe vegetarian, serve with Crispy or pan-fried tofu or Air Fryer Paneer, Vegan GF Lentil Meatballs with gravy.
• Curries like Indian Chickpea Curry, Chana Dal Palak, Easy Mushroom Masala, Best Paneer Jalfrezi, and Healthy Palak Paneer goes well with Pumpkin rice.
• Dips/ Curds like Tomato Chutney, Beetroot Raita, Bathua Raita, or pickles like Sweet Lime Pickle.
• Salad like Chickpea Salad, Beetroot Salad with Feta.
• Traditional Indian flatbreads like Ragi Roti or Bathua Paratha.

Instant Pot Pumpkin Rice

Set your Instant Pot to "Sauté" mode and heat ghee, add cumin seeds. Once they sizzle, add chopped onions, minced garlic, and chopped green chilies. After a min of sauteing, add pumpkin and other veggies. Add salt and spices and coconut milk. Mix well. Add rinsed rice and pour in enough water (usually a 1:2 ratio of rice to water), and stir well. Close the Instant Pot lid, set it to "Pressure Cook" for about 5-6 minutes, and let it naturally release for a few minutes. Fluff the rice and garnish with coriander leaves.

Recipe FAQs

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How To Make Pumpkin Rice

Step 1 Wash, Dry Chop Veggies & Rinse Soak Rice

While you wash, dry, and chop vegetables, you may rinse the rice under cold water until the water runs clear. I prefer soaking the rice in water for about 20-30 minutes.

Step 2 Temper the Veggies

In a large, heavy-bottomed pan or a wok, heat ghee over medium-high heat. Add cumin, whole black pepper in ghee. Add chopped onions, garlic, and green chilies. Once onions are transparent, add bell pepper and tomatoes.

Let the vegetables cook on a simmer with a lid for about 10 min or till they become fork-soft. Keep sauteing to avoid vegetables sticking to the bottom of the pot or wok.

Step 3 Spice it and Add Pumpkin

Add spices and mix well. Add pumpkin and cook for another 5 min with lid.

Step 4 Add coconut Milk

Add coconut milk and cook for 2 min. Add the rinsed (and drained) rice to the pan. Stir it well to coat the rice with the spices. Add salt to taste and mix everything together. Pour in enough water (usually a 1:2 ratio of rice to water) to cook the rice. Stir well. Cover the pan with a tight-fitting lid and reduce the heat to low. Let the rice simmer for about 15 minutes or until the rice is almost cooked and the liquid is absorbed.

Step 5 Garnish & Serve

Once the rice is done, fluff it with a fork. Garnish with fresh cilantro or parsley. Your Pumpkin Rice is ready to be served. Enjoy it as a flavorful and aromatic side dish or a complete meal on its own.

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