Creamy pumpkin and coconut rice in a casserole

If autumn could be cooked, it would undoubtedly have all the flavor of this Creamy pumpkin and coconut rice in a casserole. It's a warm and very aromatic recipe, perfect to surprise your loved ones on one of those Sundays that promise to be cold and when you want to enjoy family at home. A cozy and comforting dish that exalts the wonderful combination that pumpkin purée and coconut milk.

always make. Besides being a great dish, this rice is the best excuse to bring your Le Creuset Pumpkin Shallow Casseroleto the stove. This shallow cast iron casserole is perfect for oven roasts, for stews, or even for sautéing, frying, or as a griddle, thanks to its flat base. But where it really stands out is in the wonderfully well that rice is cooked with it. Its low height and wide base, together with the cooking virtues of cast iron, make it the best choice for this recipe. And it’s also gorgeous for serving the dish directly at the table!

This Creamy pumpkin and coconut rice in a casserole is a very complete and also very original recipe, perfect for enjoying a seasonal product as autumnal as pumpkin, and with which I assure you that you will win everyone at home over, even the most demanding diners.

Ingredients

For the roasted pumpkin

• A medium butternut-type pumpkin, cut into not-too-large cubes
• 2 tablespoons extra virgin olive oil
• Salt (to taste)

For the creamy pumpkin and coconut rice

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

For the finishing (toppings)

• 2 tablespoons capers
• 10 g chopped chives
• 10 g chopped parsley
• 3 teaspoons apple cider vinegar
• 4 tablespoons extra virgin olive oil
• 30 g toasted almonds
• Goat cheese log to crumble (between 50 and 80 g, to taste)

Preparation

Preparation of the roasted pumpkin

1. Preheat the oven to 220º C.
2. Place the pumpkin cubes on a baking tray and add the extra virgin olive oil and salt. Toss to combine.
3. Roast the pumpkin for about half an hour, or until you see the cubes start to brown. Set aside.

Preparation of the creamy pumpkin and coconut rice

1. Heat the oil and butter over medium heat in your Low casserole type Shallow Casserole Pumpkin cast iron Le Creuset.
2. Add the onion, garlic and a pinch of salt and sauté for about 10-12 minutes, until you see they soften and begin to brown. Stir occasionally.
3. Now add the chili flakes and the rice and sauté for a couple of minutes, together with the onion and garlic.
4. Pour in the white wine, stir, and let it reduce until the liquid has almost completely evaporated.
5. At this point, put the pumpkin puree, coconut milk, stock, apple cider vinegar, and soy sauce in the casserole. Gently mix to distribute and combine the ingredients. Taste at this point and adjust the salt if needed.
6. When you see it begin to simmer gently, lower the heat while keeping that simmer, and cover the Shallow Casserole. Cook for 10 minutes.

Preparation of the finishing (toppings)

1. While the rice simmers over low heat, place the roasted pumpkin cubes, the capers, the chopped parsley and chives, the apple cider vinegar and the extra virgin olive oil in a bowl. Stir well.
2. Chop the toasted almonds and crumble the goat cheese. Add them to the bowl and mix gently.
   

Assembly and presentation

1. Just before serving, distribute the roasted pumpkin cube mixture over the rice and mix slightly.
2. Bring the Shallow Casserole to the table with the Le Creuset wooden magnetic trivet and serve directly. Enjoy!