Marshallese-Style Pumpkin Coconut Rice
A comforting island-style rice dish in which pumpkin cooks down into tender pieces while coconut milk gives the grains a creamy, lightly sweet finish. It works well as a simple main or a hearty side for fish.
Prep
15m
Cook
35m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
Quantities update automatically when you change the serving size.
Rice
- 320gWhite Rice (rinsed)
- 500gPumpkin (peeled and cut into small chunks)
- 400mlCoconut Milk
- 500mlWater
- 6gSalt
- 10mlCoconut Oil
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Warm the coconut oil in a pot over medium heat.
- 02
Add the pumpkin and cook briefly so the pieces are lightly coated.
- 03
Stir in the white rice and cook for a moment until the grains look glossy.
- 04
Pour in the coconut milk and water, then add the salt.
- 05
Bring everything to a gentle boil, reduce the heat to low, and cover the pot.
- 06
Cook until the white rice is tender and the pumpkin is soft.
- 07
Let the rice stand, covered, for a few minutes, then fluff gently before serving.
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