Creamy Pumpkin Rice


• 2 tablespoons olive oil

• 3 cups of pumpkin chopped into small pieces (I used a Kombucha squash- its creamy and has deep flavours)

• 2 cups of Minute Rice Whole Grain Brown Rice

• 1 small onion chopped

• 4 garlic cloves minced

• 3 scallions sliced

• 1/2 teaspoon of crushed red peppers

• 3 jalapenos chopped

• 1/4 teaspoon of ground allspice

• 5 sprigs of fresh thyme

• 1 whole scotch bonnet

• 1 cube vegetable stock 

• 300ml Coconut milk

• Salt and pepper to taste

• Chives chopped



1. Pre-heat the oven to 385° and place the pumpkin on a baking sheet.

2. Drizzle with the olive oil and season with salt and place in the oven. Allow to roast for 30-40 minutes until the pumpkin is cooked and is starting to caramelize.

3. Remove the pumpkin. Set aside.  

Rice Dish

• In a large skillet, heat the olive oil and add finely chopped onion and minced garlic.

• Sizzle for a minute or two over medium heat until the onion has softened and the garlic is fragrant.

• Add the jalapeno peppers and cook for another minute.

• Then, add allspice, stock cube, crushed red peppers, sprigs of thyme, scotch bonnet and continue to cook and stir for another 1-2 minutes.

• As scotch bonnet is incredibly hot, please add it whole without slicing it and remove from pan before serving.

• Add the 2 cups of the pumpkin along with coconut milk and finally add the Minute Rice Whole Grain Brown Rice and mix gently.

• Bring to a gentle boil then add salt and black pepper to taste

• Put the lid on the pot and allow the rice and pumpkin to simmer on medium heat for 7 minutes.

• Do not over stir or pumpkin will fall apart. The rice will be fluffy with liquid mostly absorbed leaving a creamy velvety texture.

• Top off with the remaining pumpkin cubes and garnish with some chopped chives.