PUMPKIN RICE WITH COCONUT MILK

pumpkin rice

This recipe has been lingering in my head for a while. It is inspired from a popular local breakfast call “nasi lemak” in Malay language meaning creamy rice. “Nasi lemak” is cooked with coconut cream and pandan leaves (a plant that releases soothing mild fragrance) to go along with fried fish, anchovies, peanuts, thin omelet, cucumber and lots of tasty chili paste.

Honestly, I was quite afraid that this creation may not work but the compliments I received from my guests made me smile. I would love to turn it into a risotto soon.

pumpkin risotto 2

Rice

Half an onion, finely chopped

Pumpkin, cut into small cubes

Coconut cream

Curry leaves (I still can’t think of an alternative herb that is close to it)

Prawns, cut into small pieces (optional)

Chicken or vegetable stock

White wine,

Olive oil

Sea salt

Crushed black pepper

pumpkin risotto 3

Heat up a good amount of olive oil over high heat and cook prawns till tender. Remove and set aside for later use. Reduce to medium heat and using the same oil, sauté chopped onions till translucent then add in rice. Coat rice with oil and season with salt and pepper follow by white wine just enough for the rice to soak it up. Add enough stock and coconut cream. Stir and cover for 5 minutes. Add pumpkin and curry leaves. Stir and cover for another 15 minutes (most rice should be cooked by now. If not, continue cooking till it’s done). Add prawns, stir and serve immediately.

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34 thoughts on “PUMPKIN RICE WITH COCONUT MILK

    1. Thank you very much Judy. Pumpkin is my current target ingredient. It is inexpensive and has all the good things for our diet. I am eager to explore more recipes with it. 🙂

  1. This is gorgeous Danny! Everything you do is always beautiful, elegant and just right. It’s never overdone. Your dishes are so amazing and I thoroughly enjoy coming to your blog to see your creations. This looks so creamy and delicious.

    1. Aw…Thank you for your very very nice comment Brandi. I am thoroughly flattered and overjoyed hearing from you. This is the most lovely compliment ever and you have created a happy moment in my life. And the same goes to your recipes. I love all the clever touch you put in to your creations. For example to use frozen fruits for smoothies instead of ice cubes. I’ll remember that tip forever. Your posts has that magic to make me happy every time. Love seeing them.
      Sincerely
      Danny

  2. Hi Danny! Another inspired recipe… love the flavour combination of the pumpkin and coconut. I’ll definitely be trying this out… maybe with some toasted pine nuts or fried crisp sage leaves as a topping. Or can you think of another nut that’s more suited? Thanks as always for sharing your creativity with us 🙂

    1. Hi Laura, thank you for stopping by with your very nice comment. I am so happy you like it. 🙂 If you try do let me know how it worked for you. I realized this recipe lacks a level of texture to the bite. Your idea of adding roasted pine nuts is very clever. It will make it complete. Another I can think of is maybe cashew nuts if you want a little more crunch but pine nuts should be perfect. I will want to add that in as well next time. Don’t laugh at me but I have not taste sage before. There are a lot of herbs which cannot be found here. I know sage is one of the best herb around. How does it taste like? Just try and see if it works. It’s so enjoyable exchanging ideas with you. 🙂

      1. Hi Danny… haha, I am sure you’ve tasted things that I’ve never tried before also! As a herb, sage is a little difficult to describe. It’s quite savoury, earthy, quite delicious. I have put sage with roasted potatoes and pumpkin before so I think it might work. I’ll give it a go and let you know! 🙂

  3. YUMMY! Just thought I’d mention with the carrot and rosemary. I have a big rosemary bush in the garden and I’ve been thinking about frying the rosemary so that it’s crispy and then sprinkling on top of the soup. What do you think?

    1. Thanks Gabriela! You are making me too jealous of your rosemary bush in the garden 🙂 I have not tried frying rosemary on its own for such usage but do try and let me know how it goes. It might just work perfectly. As rosemary is a woody herb, I thought you might want to pick just the young shoots for frying.

    1. Hey! Thank you so much for stopping by with such a nice comment. I’m flattered. I got to admit the coconut cream was a little too heavy this time. Next time, I should cut it down so that the taste of pumpkin can take the lead.
      Danny

    1. Hi Danielle, that is such a nice comment. I truly appreciate it. Thank you very much for stopping by and liking my blog so that I can discover your wonderful creations. Expect me to drop by your site often….danny

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