Pumpkin Rice is a modern American recipe (based on a Caribbean original) for a classic accompaniment of rice cooked in a pumpkin puree base that makes an excellent dish for Thanksgiving. The full recipe is presented here and I hope you enjoy this classic American version of: Pumpkin Rice.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
600ml cold water
400g fresh pumpkin flesh, chopped
3 sprigs of fresh thyme
1 tsp sea salt
450g basmati rice, rinsed in a colander and drained
2 tbsp butter
Method:
Combine the water, pumpkin flesh and two sprigs of the thyme and salt in a large pan. Cover and bring to a boil then reduce to a gentle simmer. Continue coking for about 9 minutes further, or until the pumpkin is tender.
Remove the thyme sprigs, mash the pumpkin with the cooking water using a potato masher. Stir in the rice and add enough water so that the level of water is 3cm above the level of the rice.
Stir in the butter until melted then cover the mixture with a tight-fitting lid and bring to a boil. Immediately reduce the heat to a simmer and cook over low heat for about 20 minutes (do not remove the lid during this time). When cooked, the bottom of the rice should have browned slightly and all the rice should be tender.
When the rice is done, add the remaining sprig of thyme, put the lid back on then turn off the heat but leave the pan on the hob for a further 4 minutes. Serve hot.
