Pumpkin-Carrot Rice

Pumpkin-Carrot Rice

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Deb. B
Recipe by  Deb. B

“This was a dish my mom made. I am from the Caribbean where pumpkin is a savory vegetable. I serve this with pork chops or roasted pork and it always gets rave reviews. If I am in a hurry, I use canned carrots and mash them. ”

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Adjust Servings

Original recipe yields 5 cups



  1. Bring the brown rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 45 to 50 minutes.
  2. When the rice has nearly finished cooking, heat oil in a large Dutch oven over medium-high heat, and cook and stir garlic just until fragrant. Reduce heat to medium, stir in pumpkin, and cook until heated through, about 1 minute. Stir in carrots and cook for 2 minutes. Stir in salt and cloves. Remove from heat; stir in the cooked rice until well blended. Serve warm.

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Reviews (7)

Rate This Recipe


This was ok. I followed the recipe exactly. HOwever, I found the clove flavor to be kind of strong and I was expecting it to be sweet for some reason.

Shirelle James Edghill

Shirelle James Edghill

I thought this was an interesting and tasty variation on brown rice. We prefer to eat brown rice for health reasons, but I don't really care for it, so I'm always looking for ways to jazz it up. We had this rice with pork chops and will definitely be making it again.



I did not care for this recipe.

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Amount Per Serving (8 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 4.5 g
  • 7%
  • Carbs
  • 33.7 g
  • 11%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 218 mg
  • 9%

Based on a 2,000 calorie diet



previous recipe:

Spanish Brown Rice


next recipe:

Authentic Bahamian Peas and Rice