Creamy Pumpkin and Coconut Rice in Cocotte

If you could cook autumn, it would undoubtedly taste like this creamy pumpkin and coconut rice in cocotte. This is a warm and wonderfully aromatic recipe, perfect for surprising your loved ones on one of those cold Sundays when staying in with family is the best plan. A cosy and comforting dish that celebrates the delicious pairing of pumpkin purée and coconut milk.

Beyond being a fantastic dish, this rice is the perfect excuse to bring out your Le Creuset Pumpkin Cocotte. This low cast iron cocotte is ideal for oven roasts, stews, or even for sautéing, frying, or griddling, thanks to its flat base. But where it truly shines is in how brilliantly it cooks rice. Its low height and wide base, combined with the heat-retention properties of cast iron, make it the perfect choice for this recipe. And it’s also beautiful for serving straight at the table!

This creamy pumpkin and coconut rice in cocotte is a wholesome and very original dish, perfect for enjoying a seasonal ingredient like autumnal pumpkin, and I assure you it will win over everyone at home – even the pickiest of eaters!

Ingredients

For the roasted pumpkin

• 1 medium butternut squash, diced (not too large)
• 2 tbsp extra virgin olive oil
• Salt (to taste)

For the creamy pumpkin and coconut rice

• 2 tbsp extra virgin olive oil
• 2 tbsp butter
• 1 finely chopped onion
• 6 garlic cloves, thinly sliced
• 1/2 tsp chilli flakes
• 230 g short-grain rice
• 120 ml white wine
• 240 g pumpkin purée
• 1 can coconut milk (400 ml)
• 120 ml chicken stock
• 1 tbsp apple cider vinegar
• 2 tbsp soy sauce

For the toppings

• 2 tbsp capers
• 10 g chopped chives
• 10 g chopped parsley
• 3 tsp apple cider vinegar
• 4 tbsp extra virgin olive oil
• 30 g toasted almonds
• Goat’s cheese log, crumbled (50–80 g, to taste)

Preparation

Roasting the pumpkin

1. Preheat the oven to 220ºC.
2. Place the diced pumpkin on a baking tray and drizzle with olive oil and salt. Mix well.
3. Roast for around 30 minutes, or until the edges start to brown. Set aside.

Making the creamy pumpkin and coconut rice

1. Heat the oil and butter over medium heat in your Le Creuset Pumpkin Cocotte.
2. Add the onion, garlic, and a pinch of salt. Sauté for 10–12 minutes, until soft and golden. Stir occasionally.
3. Add the chilli flakes and rice and cook for 2 minutes, stirring to coat.
4. Pour in the white wine, stir, and allow it to reduce until nearly evaporated.
5. Add the pumpkin purée, coconut milk, stock, cider vinegar, and soy sauce. Stir gently to combine. Taste and adjust salt if needed.
6. Once it starts to gently simmer, lower the heat, cover the cocotte, and cook for 10 minutes.

Preparing the toppings

1. While the rice is simmering, combine the roasted pumpkin cubes, capers, parsley, chives, cider vinegar, and olive oil in a bowl. Mix well.
2. Chop the toasted almonds and crumble the goat’s cheese. Add to the bowl and gently mix.

To serve

1. Just before serving, spoon the topping over the rice and gently fold through.
2. Bring the cocotte to the table on a Le Creuset magnetic wooden trivet and serve directly. Enjoy!