Field Goods Kitchen Episode 6, Jamaican Punkin Rice

  Jamaican Punkin Rice

This classic Jamaican side is traditionally made with Calabaza pumpkin, and I made the video with butternut, but it works well with any of our hearty squash or even pumpkin chunks. Hence the generic “Punkin”!

So aromatic and filling, punkin rice is a must add to your kitchen repertoire!

4 tbls sunflower seed oil ( or another neutral flavored oil) cup butter

1 tablespoon garlic, minced

1 cup white onion, finely chopped

2 teaspoons salt

2 teaspoons black pepper, freshly ground

1 heaping tablespoon ground allspice

4 springs fresh thyme

1 habanero pepper, scored with a knife but left on the stem

4 cups butternut squash, peeled and diced into ½ inch cubes

4 cups water

2 cups long grain white, or jasmine rice

 

Instructions

1. In a Dutch oven, melt the butter and saute the garlic, onion, until they are limp. Add the salt, pepper, allspice, rice and squash. Add 2 cups of water and bring to a boil. Simmer briskly covered, for about 5, The pumpkin should be getting tender. 

Drop the thyme sprigs and the scored habanero pepper on top, and add the remaining water. Bring to a boil, then lower the heat and cover. Simmer for approximately 20 minutes or until the rice is fully cooked and all the liquid has been absorbed.

I like to let the rice rest off the heat a few minutes, then flake it  with a fork. 

Remove the thyme sprigs and pepper before serving. 

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