Tired of plain rice for dinner? If so, try adding some canned pumpkin to it. A little bit of pumpkin, some stock or broth, and a few simple seasonings are all it takes to make a delicious side dish your entire family will enjoy. This is one jasmine rice recipe you’ll find yourself making over and over again.
Remember that pumpkin bread I made last week? You know, the one that I used one of my precious few cans of canned pumpkin in? Well, today, I thought I’d share with y’all what I did with the remaining canned pumpkin from that recipe. And yeah, I’m aware that it’s nowhere near Thanksgiving, and that pumpkin isn’t something most people even think about at this time of the year, however, since we’re all using ingredients we’re finding in the back of our pantry right now, I think this recipe is totally appropriate. And, the fact that you can make a loaf of pumpkin bread and a pot of jasmine rice with just one can of pumpkin, well, I think that’s pretty darn frugal, not to mention delicious. I’ll leave it up to you to decide which recipe you enjoy the most.
Ingredients:
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter
- 1 Cup Jasmine Rice
- 1 1/2 Cups Low-Sodium Chicken Stock or Broth
- 1 Cup Canned Pumpkin
- 2 Teaspoons Dried Chives
- 1 Teaspoons Dried Parsley
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
Directions:
- Place the olive oil and butter in a medium saucepan over high heat.
- Place the rice into a strainer and rinse it under cold water for a few minutes.
- Add the rinsed rice to the butter and olive oil mixture. Cook for 2 minutes, stirring constantly.
- Add the remaining ingredients to the saucepan and stir to combine.
- Wrap a dishtowel around a saucepan lid, securing the loose ends on top with a rubber band or chip clip. When the rice comes to a rolling boil, reduce the heat to low and then cover the saucepan with the dishtowel-wrapped lid.
- Cook for 18 minutes. Remove from heat.
- After 5 minutes, fluff the rice with a fork before serving.
Suggestions:
- I used unsalted butter in this recipe, however, you can use salted butter if you choose. If you do use salted butter, you may need to adjust the amount of kosher salt in this recipe.
- Rinsing the rice helps to eliminate a glue-like texture.
- If you don’t have chicken stock, you can replace it with water or milk.
- Wrapping the saucepan lid with a dishtowel helps keep condensation from falling back into the rice. Make sure that the towel is secured tightly around the lid to prevent it from catching on fire.
Improvements:
- Replace the parsley in this recipe with dried thyme.
- If you have fresh herbs on hand, feel free to use those instead of dried ones. You will need to use double the amount of herbs if using fresh.
- Serve topped with a pat of butter.
- Make this Chocolate Chip Pumpkin Bread Breakfast Loaf with the remaining canned pumpkin not used in this recipe.
Ingredients:
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Butter
- 1 Cup Jasmine Rice
- 1 1/2 Cups Low-Sodium Chicken Stock or Broth
- 1 Cup Canned Pumpkin
- 2 Teaspoons Dried Chives
- 1 Teaspoons Dried Parsley
- 3/4 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Black Pepper
Directions:
- Place the olive oil and butter in a medium saucepan over high heat.
- Place the rice into a strainer and rinse it under cold water for a few minutes.
- Add the rinsed rice to the butter and olive oil mixture. Cook for 2 minutes, stirring constantly.
- Add the remaining ingredients to the saucepan and stir to combine.
- Wrap a dishtowel around a saucepan lid, securing the loose ends on top with a rubber band or chip clip. When the rice comes to a rolling boil, reduce the heat to low and then cover the saucepan with the dishtowel-wrapped lid.
- Cook for 18 minutes. Remove from heat.
- After 5 minutes, fluff the rice with a fork before serving.
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