Main Page
For breakfast
Stewed rice with pumpkin

Braised Rice with Pumpkin

An appetizing everyday dish for the whole family, and good for you too! Tasty rice with pieces of sweet pumpkin appeals to kids and grown-ups alike. Turmeric gives the rice a golden color, and garlic adds a lovely aroma. It's easy to make, but it'll earn a place in your go-to recipe collection.

Alinka

Recipe author

Watch the video

Composition / ingredients

Servings:

Rice

Pumpkin

250

Garlic

Salt

Turmeric

0.5

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 4 g

Fats 8 % 4 g

Carbohydrates 83 % 40 g

202 kcal

GI: 3 / 88 / 10

Cooking method

Step 1:

Start by gathering your ingredients for braised rice with pumpkin. Which rice is best? Use long-grain white rice. If you use parboiled rice, keep in mind that the cooking time and amount of water will differ (check the package for details).
Step 2:

Wash the pumpkin and cut it open. Remove the seeds and peel. Cut the flesh into small pieces. Which pumpkin is best? Choose one with thin skin and bright orange, firm, sweet flesh.
Step 3:

Peel the garlic and chop the cloves with a knife.
Step 4:

Pour a high-smoke-point oil into a skillet and heat it. How do you know the oil is hot enough? Dip in a wooden spatula, if bubbles gather around it, you're ready to fry the garlic. Add the garlic and fry for about 2 minutes, stirring constantly.
Step 5:

Add the chopped pumpkin to the garlic. Fry together for about 5 minutes, until the pumpkin pieces are lightly browned.
Step 6:

Transfer the pumpkin and garlic to a heavy-bottomed pot. Rinse the rice several times in cold water until the water runs clear, then add it to the pot and level the surface with a spoon. Add the salt and turmeric. Pour in hot water to about an inch above the level of the rice.
Step 7:

Cook the rice and pumpkin covered over moderate heat until done (about 20 to 25 minutes) and all the water has evaporated. Stir now and then. If the water is gone but the rice is still firm, add a little more (about 1/3 cup) and keep simmering over low heat until the rice and pumpkin are tender.
Step 8:

Serve the rice and pumpkin hot, sprinkled with chopped fresh herbs (dill, parsley, cilantro). Enjoy!

The dish is a lot like a vegetable pilaf. Fluffy rice with juicy, fragrant pumpkin is a great combination! Serve it on its own or as a side for meat.
If you like, first saute some finely chopped onion, add coarsely grated carrot, and once that softens, add strips of bell pepper. Then braise the vegetables with the pumpkin and rice following the recipe above. You can also stir a handful of raisins (soaked in hot water first) into the rice.
For the best results with rice dishes, choose good-quality rice and rinse it well.
Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always season to your own taste. If you're using a seasoning for the first time, remember that some are especially easy to overdo (chili pepper, for example).