Recipe of jasmine rice with pumpkin

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It is an exquisite and healthy combination. These recipes of jasmine rice with pumpkin will be protagonists at the table and the family’s pampered. They are rich dishes loaded with nutrients, a delight for the palate and for the body.

The delicious nutty flavor of jasmine rice and its floral aroma envelop a content of vitamins and minerals beneficial to the body. Pumpkin is a source of vitamins A, B, C and E. And rich in minerals such as potassium, calcium, iron, and zinc. Together they make a powerful combination of nutrients that make them a great ally for health.

Recipe of jasmine rice with pumpkin


  • 4 medium pieces of pumpkin (150 g)
  • 2 cups whole cooked jasmine rice (400 g)
  • 3 tablespoons chopped parsley or cilantro (30 g)
  • ½ cup of peas
  • One tablespoon of unroasted sesame oil (15 ml)
  • Salt to taste
  • 1 tablespoon of black sesame (15 g)
  • Ingredients for the sauce
  • ½ cup of coconut milk (125 ml)
  • 1 tablespoon of soy sauce (15 ml)
  • 2 tablespoons of lemon juice (30 ml)
  • 1 teaspoon maple syrup (5 ml)
  • ½ teaspoon of roasted sesame oil (3 g)



We preheat the oven to 200 ° C.

Baked pumpkin pieces are placed on a tray lined with baking paper. Spread with sesame oil and salt.

Bake for half an hour or until tender and caramelized. It is convenient to turn them a couple of times to achieve even cooking.

Cook the peas steamed until they are tender.

Prepare the sauce, beating all the ingredients. We reserve

Put the rice in a pot or pan. Add the sauce and heat stirring until well blended.

Remove from heat and add the chopped parsley or cilantro.

We serve the rice along with the pumpkin and the peas.

Finally, sprinkle the toasted black sesame to decorate.

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Millet porridge and jasmine rice with pumpkin


  • 1 ½ glass of water (300 ml)
  • ¾ cup of pumpkin (150 g)
  • 1 cup of jasmine rice (200 g)
  • ⅓ cup of millet (50 g)
  • 2 tablespoons mashed wholegrain sugar (30 g)
  • 1 sprig of vanilla
  • 1 cinnamon stick
  • 2 glasses of rice or coconut drink (400 ml)
  • Grated ¼ lemon



Peel the pumpkin and cut it into pieces. We reserve

In a container, we heat the water. Incorporate millet, sugar, cinnamon, lemon peel and vanilla sprig. Boil for 10 minutes.

Add the rice or coconut drink and the previously reserved squash.

The rice is incorporated and cooked over medium heat until the desired texture is achieved.

Jasmine rice with beetroot and applesauce


  • ¾ cup of jasmine rice (150)
  • 1 cup of broccoli in small florets (200 g)
  • ¾ cup of pumpkin (150 g)
  • 1 medium onion
  • Salt and pepper
  • Olive oil
  • Beet mask.
  • Ingredients for the sauce
  • 1 small cooked beet
  • 1 medium onion
  • Olive oil
  • 1 apple (40 g)
  • ½ teaspoon of salt (2 g)
  • 1 pinch of pepper
  • 1 pinch of oregano



Peel pumpkin and onion and cut into pieces. The size of the pumpkin dice should not be too large, to facilitate its texture in the mouth.

They are cooked in a pan with a little olive oil for 10 minutes or until soft.

Add salt to your wish. Reserve.

In a pan, cook the broccoli florets, steamed or in boiling water for about five minutes. Reserve.

In another pot the rice is cooked, previously washed to remove excess starch. Let it boil for 11 minutes and drain.

The rice is mixed with pumpkin, onion, and broccoli. It has to be removed in a delicate way, so as not to break the whole broccoli.

We pepper to taste. Reserve.

To prepare the sauce, sauté the onion cut into pieces in a pan with olive oil and salt. And cooked for seven minutes.

Add the beetroot and apple, previously peeled and cut into pieces.

One tablespoon of oregano is added and the ingredients are covered with water. And cooked for 15 minutes and seasoned to taste.

Blend until you get the desired texture.

In a plate, the rice with the pumpkin, the broccoli. And the onion is served and it is bathed with the sauce.

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