Pumpkin Rice is a sweet and warm porridge that perfectly compliments grilled fish or beef. It’s the perfect island comfort food to warm you from the inside out!
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If you’re craving something warm, comforting, and just a little tropical, this Pumpkin Rice, or rice banke, from the Marshall Islands is the perfect dish to try. It’s sweet, creamy, and coconut-infused and lands somewhere between a cozy rice pudding and a hearty side dish. Something like a mix of Caakiri or Arroz con Leche with Mango Sticky Rice–but with pumpkin!
In the Marshall Islands, this dish is often made with local pumpkins or breadfruit and served at family gatherings, picnics, or celebrations. Every bite brings a taste of island life: soft pumpkin, fragrant coconut, and a gentle sweetness that feels like sunshine in a bowl.
This recipe uses just a handful of ingredients, and the flavors are light and sweet. Whether you serve it warm for breakfast, as a comforting dessert, as part of a tropical meal with some grilled fish, or as a sweet base to accompany a deeply flavorful short rib, it’s one of those simple recipes that feels special every single time.
Why Make This Recipe
- Naturally Sweet and Creamy: This rice porridge is dairy free but still creamy and sweet thanks to the pumpkin and coconut milk. A touch of sugar brings out the naturally sweet flavor.
- Simple Ingredients: This recipe only calls for five ingredients and is a great way to use any leftover pumpkins (along with this pumpkin bread or pumpkin cake recipe!)
- A Taste of the Islands: It’s difficult to find authentic recipes from the Marshall Islands but this one has shown up in my research as a classic island comfort food!
Recipe Origins
The Marshall Islands are a series of islands between Hawaii and Australia and in fact more than 98% of the territory is water. So it makes sense that the foods enjoyed in the Marshall islands would feature island foods like coconut, breadfruit and taro, along with fish.
Pumpkin rice, or rice banke, is a combination of the most popular ingredients in the region. The rich flavor of pumpkin and coconut were combined with rice to make a dish that has become a local staple. It’s served at family meals, holidays and events and often paired with a savory fish to help bring some balance to the sweetness of the rice.
When researching what recipes to make for the Marshall Islands, I was having a very hard time. There are next to no recipes online for the Marshall Islands, so I tracked down some people on TikTok from the Marshall Islands and asked for suggestions. @_roseia from TikTok recommended this recipe, so I took a look at a few of her views and tried to emulate her version! This recipe is my version of what I saw on her page!
Key Ingredients for Pumpkin Rice
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Pie pumpkin: Fresh pumpkin is the best choice for this recipe as the flavor is lighter and more fresh than canned pumpkin would be. Make sure to use a pie pumpkin because it is smaller, and the flesh is sweeter than a carving pumpkin. I cut the pumpkin in half, then used a vegetable peeler to remove the skin, then cut it into cubes!
- Long grain white rice: Be sure and rinse your rice before using as not rinsing the rice could lead to a gummy recipe. Jasmine or long grain will work fine.
- Coconut cream: Coconut cream is thicker and more flavorful than coconut milk, but coconut milk will work in a pinch.
- Granulated sugar: The sugar helps enhance the natural sweetness of the dish. I used granulated sugar, but you can use brown sugar, coconut sugar, or palm sugar for a more molasses flavor. Feel free to use more or less sugar depending on your taste preference.
How to Make this Recipe
Step One: Boil the pumpkin until it becomes fork tender.
Step Two: Mash the pumpkin until it is pureed.
Step Three: Add the rice to the water. Cook uncovered until it comes to a boil, then reduce to a simmer and continue to cook.
Step Four: Add the pumpkin puree and coconut cream into the pot and stir.
Step Five: Add the sugar and continue to cook until the rice is cooked through and creamy.
Expert Tips
- If you prefer chunks of pumpkin you can leave the pumpkin in cubes rather than mashing it.
- The final result should be a little bit wetter than a risotto consistency. It will thicken more once you take it off the stove, so take it off right before it reaches that consistency.
- Some videos show pumpkin rice wetter, more like a soup or porridge. If you prefer this consistency you can add more water to the recipe.
Recipe FAQs
You can use canned pumpkin, but it will change the flavor of your rice slightly. Be sure and use plain canned pumpkin, not canned pumpkin pie filling, and skip boiling the pumpkin since it is already cooked. You’ll want to use about two cups of puree.
Long-grain white rice is traditional, as it creates a soft but not sticky texture. Jasmine or basmati rice also work well and add a light floral aroma. If you prefer a creamier, pudding-like texture, you can use medium-grain or short-grain rice instead.
Yes. Leftovers will keep well in the fridge for up to 3–4 days. As it cools, it will thicken, so add a splash of warm water or extra coconut cream when reheating to restore the creamy consistency.
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Pumpkin Rice (Rice-Banke)
Ingredients
- 1 (2 lb) pie pumpkin, peeled and cut into cubes
- 1 ½ cups long grain white rice, rinsed until the water runs clean
- 4 cups water
- 1 (13 oz) can coconut cream
- 6 tbsp granulated sugar
Instructions
- In a medium pot, add 1 (2 lb) pie pumpkin, peeled and cut into cubes and 4 cups water. Set over medium high heat and boil until the pumpkin gets fork tender, about 10-15 minutes.
- Drain the water. Place the pumpkin in a bowl and mash until it is pureed. Then set the pumpkin aside.
- In a medium pot, add 1 ½ cups long grain white rice and the water. Turn the heat to high and cook, uncovered, until the water comes to a boil. Reduce the heat to a simmer, and simmer the rice, uncovered for 5-6 minutes.
- Then add 2½ cups of the pumpkin puree and 1 (13 oz) can coconut cream into the pot and stir to combine.
- Allow this to cook for another 2-3 minutes, then add the 6 tbsp granulated sugar and stir again.
- Allow this to cook, uncovered, for 5-10 more minutes until the rice is cooked through and creamy. The final result should be a little bit wetter than a risotto consistency. It will thicken more once you take it off the stove, so take it off right before it reaches that consistency. Serve and enjoy!
Video
Notes
- Pie pumpkin: Fresh pumpkin is the best choice for this recipe as the flavor is lighter and more fresh than canned pumpkin would be.
- Long grain white rice: Jasmine or long grain will work fine.
- Coconut cream: Coconut cream is thicker and more flavorful than coconut milk, but coconut milk will work in a pinch.
- Granulated sugar: You can use brown sugar, coconut sugar, or palm sugar for a more molasses flavor. Feel free to use more or less sugar depending on your taste preference.
- If you prefer chunks of pumpkin you can leave the pumpkin in cubes rather than mashing it.
- The final result should be a little bit wetter than a risotto consistency. It will thicken more once you take it off the stove, so take it off right before it reaches that consistency.
- Some videos show pumpkin rice wetter, more like a soup or porridge. If you prefer this consistency you can add more water to the recipe.
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