Pumpkin Rice Recipe With Coconut Milk

These Fluffy Flavorful Pumpkin Rice are amazingly delicious and packed with savoy flavors that come from Green pumpkin, bell peppers, and black pepper.

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.

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!

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 and Cilantro Lime Brown Rice.

Jump to:

• Ingredients
• ​How To Make Pumpkin Rice (Stove-Top)
• Expert Tips
• What To Serve With Pumpkin Rice?
• Recipe FAQs
• Pumpkin Rice Recipe With Coconut Milk

Ingredients

• Basmatī Rice- Basmati rice is a long-grain rice variety that is primarily grown in the Indian subcontinent, particularly in India and Pakistan. 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.
• Coconut Milk-Coconut milk imparts a creamy texture to the rice. If you don't have coconut milk, you may use coconut milk powder, coconut cream, or freshly grated white coconut.
• Garlic
• Black pepper
• 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 swap ghee with any vegetable oil, olive oil, or butter. I 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.
• Indian Spices- Cumin, Turmeric Powder, Red Chili Powder, Veg Biryani Masala, or garam masala.
• Salt
• Lemon Juice- Freshly squeezed lemon juice works well. You may add dry mango powder too.
• Cilantro (Coriander Leaves)

​How To Make Pumpkin Rice (Stove-Top)

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.

​

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.
• For any leftovers, allow them to cool to room temperature before storing them in the refrigerator 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.

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:

• 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, Shahi Paneer, Methi Malai Paneer, Paneer Tikka Masala, and Saag Paneer.
• 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 Roti, Ragi Roti or Bathua Paratha.

Recipe FAQs

Don't forget to subscribe to my Weekly Newsletter for a free Recipe!