Jamaican "Punkin" Rice

coconut milk

🥗Healthier: almond milk

💰Cheaper: water with coconut extract

Almond milk reduces calories while providing a nutty flavor.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil adds healthy fats and is often more affordable.

pumpkin

🥗Healthier: sweet potato

💰Cheaper: butternut squash

Sweet potato offers similar sweetness and texture.

black pepper

🥗Healthier: white pepper

💰Cheaper: paprika

White pepper has a milder flavor, while paprika adds color.

Cut the top and bottom off the butternut squash to make it stable.

Slice down the squash with a chef's knife to peel it.

Scrape down the edges of the squash with the knife to remove the skin.

Dice the butternut squash into small pieces.

Heat sunflower oil in a heavy pot over medium heat.

Add chopped onion and smashed garlic to the pot and stir.

Add chopped scallions to the pot and stir.

Season with a pinch of salt while cooking the onions and garlic.

Add the diced butternut squash to the pot and stir.

Season with another pinch of salt and stir to combine.

Add a heaping tablespoon of allspice to the pot and stir until combined.

Add 1 cup of jasmine rice to the pot and stir to combine.

Pour in 2 cups of water, stirring halfway through.

Add fresh thyme sprigs on top of the rice.

Score the scotch bonnet pepper and place it on top of the rice.

Bring the mixture to a rolling boil and let it boil for 5 minutes.

After boiling, add the remaining cup of water and stir gently.

Cover the pot with a lid and reduce heat to low.

Simmer for 20 minutes without stirring.

After 20 minutes, check the rice and remove the scotch bonnet pepper.

Scoop out the pumpkin rice and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens