If you’re looking for a dish that’s light, fluffy, full of flavor, and easy, it's Arroz with Pumpkin and Coconut. Creamy coconut milk, caramelized pumpkin, and fluffy rice come together in the ultimate rice dish to serve as a main meal or side dish.
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WHAT DOES ARRZO MEAN IN ENGLISH?
"Arroz" means "rice" in English. It’s a versatile term often used in Spanish and Portuguese cuisines to describe rice dishes like arroz con leche (rice pudding) or arroz con pollo (rice with chicken). In this case, it’s a simple yet flavorful rice dish featuring pumpkin and coconut!
❤️ WHY YOU WILL LOVE THIS RECIPE
It’s Creamy and Cozy: The coconut milk makes the rice rich and velvety, while the roasted pumpkin adds a soft, caramelized sweetness.
Versatile as Ever: Serve it as a stunning side dish or the star of a vegetarian meal. Pair it with roasted veggies, tofu, chili beans, or your favorite protein for a complete feast.
Oh-So Insta-Worthy: This dish’s bright orange pumpkin, golden turmeric rice, and pops of green cilantro make it a stunning dish to serve to guests.
🥄 INGREDIENTS NEEDED AND SUBSTITUTIONS
Onion (finely diced):
The onion adds a sweet, savory base to the dish. If you’re out of onions, try shallots or leeks for a milder flavor.
Olive Oil (for frying):
Olive oil gives the dish a light, fruity richness. Coconut oil or avocado oil works great as substitutes.
Turmeric (½ teaspoon):
Turmeric brings a warm, earthy flavor and that gorgeous golden color. Swap it with curry powder for a similar vibe.
Jasmine Rice (2 cups):
Jasmine rice is light and aromatic, perfect for soaking up the coconut milk. Basmati or even long-grain white rice are solid alternatives.
Full-Fat Coconut Milk (400 ml / 13.5-ounce can):
Full-fat Coconut milk (straight from the can) creates a creamy, luscious texture.
Vegetable Broth (1 ½ cups) or Water:
Vegetable broth deepens the flavor while keeping the dish vegetarian. Water with a pinch of salt works in a pinch, or use chicken broth if you’re not vegetarian.
Salt (1 teaspoon, or to taste):
Salt enhances all the flavors in the dish. Sea salt or pink Himalayan salt are great choices, or adjusted based on your dietary needs.
Cilantro (1 tablespoon, chopped):
Fresh cilantro adds a pop of freshness. Not a fan? Swap it with parsley or green onions.
Pumpkin (1–2 cups, diced):
Pumpkin brings a natural sweetness and creamy texture. Butternut squash makes an excellent substitute.
Pumpkin Seeds (store-bought):
These add crunch and nuttiness to the dish. If you don’t have pumpkin seeds, sunflower seeds or chopped walnuts can do the trick.
Pecans (optional):
Pecans offer a buttery, nutty crunch. No pecans? Almonds, hazelnuts, or even cashews work well.
STEP-BY-STEP INGREDIENTS
Note: Please scroll to the full printable recipe card at the bottom for ingredient quantities and the method.
Prep the Pumpkin:
Preheat your oven to 400°F (200°C). Toss the diced pumpkin with olive oil, a sprinkle of salt, and sugar. Spread it out on a baking sheet in a single layer and roast for 20–25 minutes, or until the pumpkin is caramelized and tender. For extra crunch, add the pumpkin seeds to the tray 5 minutes before the end of the baking time. This will lightly toast them to perfection.
Sauté the Onion:
While the pumpkin roasts, heat a splash of olive oil in a large pot over medium heat. Add the finely diced onion and cook until soft and translucent—about 5 minutes.
Add the Turmeric:
Stir in the turmeric for that golden hue (and a subtle earthy flavor boost).
Cook the Rice:
Add the rice to the pot, stirring to coat it in the onion-turmeric mixture. Pour in the coconut milk, vegetable broth (or water), and salt. Bring to a boil, then turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for an additional 5 minutes until the rice is tender and has absorbed all the liquid.
Assemble the Dish:
Fluff the cooked rice with a fork, then gently fold in the roasted pumpkin. Sprinkle the top with fresh cilantro, the toasted pumpkin seeds, and pecans for that nutty crunch.
💫 If you loved this recipe, leave a 5-star review and rating!
👩🏼🍳 TIPS AND TRICKS
Rice Choice Matters: Jasmine rice is the aromatic queen, but basmati works for a fluffier finish.
Don’t Skip the Sugar: A pinch of sugar on the pumpkin helps it caramelize, creating irresistible sweetness and texture.
Toast Those Seeds: Adding the pumpkin seeds to the baking tray for the last 5 minutes ensures they’re lightly toasted and extra flavorful.
Top It Right: Toasted pecans and pumpkin seeds add crunch. Fresh cilantro elevates this dish from good to great.
WHAT CAN I SERVE COCONUT RICE WITH?
Grilled or roasted meat
Seafood
Curry dishes
Grilled vegetables
Stir-frys
Roti, Naan Bread, or Garlic Bread
❓FAQS
The main difference is that arroz simply means rice and refers to a variety of rice dishes, while paella is a specific Spanish dish cooked in a wide, shallow pan with ingredients like saffron, seafood, chicken, and vegetables. All paellas are arroz dishes, but not all arroz dishes are paella!
Arroz Blanco is Spanish for "white rice." It’s a simple, plain rice dish typically cooked with water, salt, and sometimes a bit of oil or butter. It’s often served as a side dish to complement flavorful main courses.
No, you can leave it out or add other veggies like cooked mushrooms, beans, cauliflower, or corn.
It is a personal preference but it's a good idea to rinse the rice before cooking. Rinsing helps remove excess starch, which can make the rice too sticky. It will result in a fluffier texture, especially for dishes like arroz with pumpkin and coconut, where you want the rice to remain light and separate. Just rinse the rice under cold water until the water runs clear.
💫 MAKE-AHEAD, STORAGE AND REHEATING
MAKE-AHEAD:
You can prepare the arroz with pumpkin and coconut ahead of time. Simply follow the recipe, let the dish cool completely, and store it in an airtight container in the fridge for up to 3 days.
STORAGE:
Store leftovers in an airtight container in the fridge for up to 3 days. If you’ve added fresh toppings like cilantro, it’s best to store them separately to keep them fresh.
FREEZING:
Let it cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 1 month. When reheating, add a little water or coconut milk to restore its texture.
REHEATING:
To reheat, you can warm the rice in the microwave or on the stovetop. If reheating on the stovetop, add a splash of water or coconut milk to prevent it from drying out. Cover and heat on low, stirring occasionally, until heated through. For the microwave, reheat in 1-minute intervals, fluffing the rice each time
Did you make this recipe? Let me know what you think by leaving a ★★★★★ star rating & comment below. It genuinely helps me & I really appreciate your support! Nikki 💚
Print
ARROZ WITH PUMPKIN AND COCONUT
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Vegan
Description
If you’re looking for a dish that’s light, fluffy, full of flavor, and easy, it's Arroz with Pumpkin and Coconut. Creamy coconut milk, caramelized pumpkin, and fluffy rice come together in the ultimate rice dish to serve as a main meal or side dish.
Ingredients
FOR THE PUMPKIN
1-2 cups of diced pumpkin or butternut squash
a good drizzle of olive oil
2 teaspoons sugar
½ teaspoon salt
FOR THE RICE
1 onion finely diced
oil for frying
½ teaspoon turmeric
2 cups jasmine rice, or basmati rice
1 can of full-fat coconut milk (400 ml / 13.5-ounce can)
1 ½ cups vegetable broth or water
1 teaspoon salt
TO GARNISH
pumpkin seeds, pecan nuts, and fresh cilantro
Instructions
-
Prep the Pumpkin:
Preheat your oven to 400°F (200°C). Toss the diced pumpkin with olive oil, a sprinkle of salt, and sugar. Spread it out on a baking sheet in a single layer and roast for 20–25 minutes, or until the pumpkin is caramelized and tender. For extra crunch, add the pumpkin seeds to the tray 5 minutes before the end of the baking time. This will lightly toast them to perfection. -
Sauté the Onion:
While the pumpkin roasts, heat a splash of olive oil in a large pot over medium heat. Add the finely diced onion and cook until soft and translucent—about 5 minutes. -
Add the Turmeric:
Stir in the turmeric for that golden hue (and a subtle earthy flavor boost). -
Cook the Rice:
Add the rice to the pot, stirring to coat it in the onion-turmeric mixture. Pour in the coconut milk, vegetable broth (or water), and salt. Bring to a boil, then turn the heat down to low and cook covered for 20 minutes. Uncover and continue to cook for an additional 5 minutes until the rice is tender and has absorbed all the liquid. -
Assemble the Dish:
Fluff the cooked rice with a fork, then gently fold in the roasted pumpkin. Sprinkle the top with fresh cilantro, the toasted pumpkin seeds, and pecans for that nutty crunch. -
💫 If you loved this recipe, leave a 5-star review and rating!
MAKING THE RICE IN A RICE COOKER:
If you’re making this recipe in a rice cooker, use ½ cup less water than the original recipe calls for.
-
Rinse the Rice:
Rinse the rice as directed in the recipe to remove excess starch. -
Combine Ingredients:
Add the coconut milk, vegetable broth (or water), salt, turmeric, and rice into the rice cooker and give them a quick stir. (no onions are used when making it in a rice cooker) -
Cook:
Set the rice cooker to the white rice setting and let it cook. -
Steam:
Once the rice cooker finishes, keep it sealed and let the rice steam for another 5-10 minutes. -
Fluff and Serve:
Open the lid, fluff the rice with a fork, and gently fold in the roasted pumpkin and any optional toppings like cilantro, pumpkin seeds, or pecans. -
💫 If you loved this recipe, leave a 5-star review and rating!
Notes
Don’t Skip the Sugar: A pinch of sugar on the pumpkin helps it caramelize, creating irresistible sweetness and texture.
Rice Choice Matters: Jasmine rice is the aromatic queen, but basmati works for a fluffier finish.
Toast Those Seeds: Adding the pumpkin seeds to the baking tray for the last 5 minutes ensures they’re lightly toasted and extra flavorful.
Top It Right: Toasted pecans and pumpkin seeds add crunch. Fresh cilantro flavor elevates this dish from good to great.
- Method: Stove Top
- Cuisine: American
Nikki says
Let me know if you have any questions! Nikki