There are some dishes that instantly bring you back home, and for me, Pumpkin Rice is one of them. Growing up in Jamaica, I spent countless weekends at my grandmother’s house, where the smell of thyme, coconut, and allspice would fill her tiny kitchen. She made this dish often—sometimes as a side, other times as a full meal with bits of saltfish or red beans mixed in. No matter how she made it, one thing was always certain: it was warm, comforting, and made with love.

Now, every time I make Pumpkin Rice, it takes me right back to those moments—sitting at her table, watching her move effortlessly between pots, teaching me the importance of cooking with heart. This is my take on her recipe, and I hope it brings you just as much warmth and comfort as it has given me over the years.

Ingredients

• 2 cups Pumpkin or Calabaza squash, cut into cubes
• 2 cups Rice (I’m using basmati, but feel free to use your preferred variety)
• 2 tablespoons Coconut Oil
  
• 1 cup Coconut Milk
• 3 cups Water
• 2 stalks Scallion, diced
• 1/2 cup Yellow Onion, diced
• 2 sprigs Fresh Thyme
• 1 Scotch Bonnet Pepper (or Habanero)
• 1 teaspoon Garlic Paste
• 1 teaspoon Ginger Paste
• 2 tablespoons Green Seasoning (a blend of natural seasoning)
  
• 1/2 teaspoon Whole Allspice (Pimento Seeds)
• 2 teaspoons All-Purpose Seasoning
• Salt & Pepper to taste

Instructions

1. Prepare Ingredients: Dice, chop, and measure all ingredients before starting.
2. Sauté Aromatics & Pumpkin: Heat coconut oil in a medium pot over medium heat. Add onion, scallion, green seasoning, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in pumpkin cubes and continue cooking for another 2 minutes.
3. Simmer Broth: Add coconut milk, water, thyme, allspice, and all-purpose seasoning. Stir well, cover, and bring to a boil.
4. Cook Rice: Stir in the rice and place the Scotch bonnet pepper on top (leave it whole for a mild heat or pierce it for extra spice). Taste and adjust seasoning if necessary. Let the rice cook uncovered until most of the liquid is absorbed.
5. Steam to Finish: Reduce heat to low, cover the pot with a lid (or foil for better steaming), and let it cook for 15–20 minutes until the rice is tender.
6. Final Touches: Remove thyme sprigs, Scotch bonnet, and any whole allspice berries. Fluff the rice with a fork and serve warm.

Chef’s Notes & Suggestions

✅ Pumpkin Alternatives: If you can’t find Calabaza, butternut squash is a great substitute. It has a similar texture and natural sweetness.

✅ Rice Options: While basmati gives a nice fluffy texture, traditional long-grain white rice works just as well. Brown rice can also be used but requires additional cooking time and liquid.

✅ Customize the Spice Level: If you love heat, chop the Scotch bonnet and mix it into the rice. If you prefer a mild flavor, leave it whole and remove it before serving.

✅ Serving Suggestions: This pumpkin rice pairs beautifully with Jamaican curry chicken, escovitch fish, oxtail, or stewed red beans. It also works as a hearty vegetarian dish when served with sautéed callaloo or roasted vegetables.

This dish is a true taste of home, and I hope you love it as much as I do. Let me know in the comments if you try it—I’d love to hear your take on this Jamaican favorite!

From my kitchen to yours, enjoy!
— Raina 🌿🍛🔥