Pumpkin Rice (Rice-Banke)

A creamy bowl of bright yellow pumpkin rice served in a rustic dis

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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!

Course Breakfast, Dessert, Side Dish

Cuisine Marshallese

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 206kcal

Author Alexandria Drzazgowski

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

Recipe copyright The Foreign Fork. For educational and personal use only. Recipe researched using anijinjouj, _roseia.

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.