One of my favorite fall flavors from my childhood is pumpkin kasha, as we called it. Back then it was a very basic recipe consisting of a large pumpkin, rice, and milk. The kids had to help with peeling and chopping up the impossibly hard pumpkin which was then cooked in water along with the rice. Since then, I’ve simplified the process, added fragrant spices and turned it into a dairy-free meal! My preference is to use Kabocha pumpkins which I cut in half and roast in the oven, eliminating the need to chop and peel it. Follow the easy step by step recipe to make your own pumpkin puree. Serve it with maple syrup, pumpkin seeds or pecans for a delicious breakfast or as a side dish for your next family meal. If you don’t like coconut flavor use any other milk of your choice.
- 3 Cups Pumpkin Puree (Preferably homemade)
- ½ Cup Jasmine Rice
- 1 Can Coconut Milk
- ½ Teaspoon Salt
- 2 Cups water
- Bring water to a boil in a large pot.
- Add salt and rice. Turn down the heat and simmer for 5-10 minutes or until rice has started to swell.
- Add coconut milk and simmer for another 10-15 minutes or until rice is tender.
- Add pumpkin puree and cinnamon and nutmeg.
- Adjust the salt if needed.
Bring water to a boil in a large pot.
Add salt and rice. Turn down the heat and simmer for 5-10 minutes or until rice has started to swell.
Add coconut milk and simmer for another 10-15 minutes or until rice is tender.
Add pumpkin puree and cinnamon and nutmeg.
Adjust the salt if needed.
Suggested serving: Coconut oil, maple syrup, pumpkin seeds, pecans
Hi – great website! Especially for people with allergies – Love your story!
Been looking for a great pumpkin kasha recipe for a while (remembered from my childhood too). Been asking all my Russian mom friends 😉 but no one had an exact recipe- until I google it & that’s how I found you.
I will be making it tonight- can’t wait.
Thank you and keep up the good work!
Thank you for your kind and encouraging words! So glad you found us! I hope you enjoy the pumpkin kasha!