Description
A creamy and comforting pumpkin rice recipe made with light coconut milk, vegetable broth, and canned pumpkin. This easy-to-make side dish pairs perfectly with a variety of meals and brings a subtle sweetness and rich texture to the table.
Ingredients
Scale
Main Ingredients
- 1 cup light coconut milk
- 1 cup vegetable broth
- ½ cup canned pumpkin
- 1 cup white rice
- pinch of sea salt
Instructions
- Combine ingredients: In a medium saucepan, mix the light coconut milk, vegetable broth, canned pumpkin, white rice, and a pinch of sea salt together over medium-high heat.
- Bring to a boil: Heat the mixture until it comes to a boil, then cover the saucepan.
- Simmer the rice: Reduce the heat to medium-low and simmer the rice, covered, until all the liquid is absorbed and the rice is tender. This should take about 20 minutes.
- Rest the rice: Once cooked, stir the rice gently, cover the saucepan, and set it aside off the heat until ready to serve.
Notes
- Use light coconut milk to keep the dish creamy but lower in fat.
- You can substitute white rice with brown rice, but increase cooking time accordingly.
- If you want a richer flavor, use full-fat coconut milk instead of light.
- For extra seasoning, add a pinch of cinnamon or nutmeg to complement the pumpkin flavor.
- Make sure to cover the saucepan while simmering to help the rice cook evenly.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0 mg
