Tuesday, February 26, 2019

Coconut Rice Kasha with Squash/Pumpkin

This Squash Rice kasha made with coconut milk is a perfect breakfast for those who like hot cereals. It is so much better than boring oatmeal.  In fact it is a type of rice pudding, but pumpkin takes it a whole level up!

Blog's Category: Healthy, International, Perfect Breakfast, Ukrainian, Vegetarian, Vegan

I remember this kasha from my childhood, my mom loved it so much. She cooked it with whole milk, not a coconut milk. Well, we had no idea what coconut milk is at that time. It's a different thing now. I love coconut milk, and decided to try modifying the familiar recipe. Turned out, rice, coconut milk and squash (or pumpkin) is a union created in heaven. Jasmine rice, coconut and pumpkin give away so much flavor and tasty sweetness that it is more like dessert than just a casual breakfast.


- Recipe requires almost no additional sugar.

- I like to use fragrant Jasmine rice for this recipe.

- When buying canned coconut milk, check the ingredients - it is better if your coconut milk has a fewer ingredients and they are all natural and familiar. Such coconut milk tastes much better as well. 

- Any kind of pumpkin or winter squash can be used here. Although, I like to buy kabocha squash or pale-skinned pumpkin-like squash at Asian grocery stores. Those are so sweet. If you are not up to looking for those types, by all means, use butternut squash. It is great too!

- Don't throw away pumpkin seeds. Roasted, they are such a delicious and healthy treat. it's easy to rinse them and roast in a toaster oven. I included instructions how to do this in the recipe below. If you definitely decided that you want your pumpkin seeds, then don't buy kabocha squash as it has extremely hard-shelled seeds, unless you are very confident in your teeth :)

Coconut Rice Kasha with Squash

  • about 2 lb wedge of any winter squash/pumpkin
  • 2 cups Jasmine rice (optionally rinsed)
  • 1 can good-quality coconut milk
  • 1/2 tsp salt
  • 1 tbsp sugar
- Use spoon to scrape out seeds and loose fibers from pumpkin. Place all seeds into bowl with water. It makes easier to separate seeds and they won't stick together while roasting. Rinse and fish out all seeds onto baking pan covered with foil. Roast them at low temperature, about 200F, until golden, for about 30 minutes. Taste seeds occasionally to avoid getting them burnt. Oh, yeah, if you are not used to shelling pumpkin seeds, it's about time to learn - don't worry, it's not a rocket science :)

- Cut your large piece of squash into three-four large pieces to make it easier to peel. Use large knife to do this. Then dice into small pieces, about 2/3" x 2/3". You should have about 3-4 cups of diced squash.

- In a pot, add about 1.5 quart/liter water and diced squash. Bring to a boil. Add rice. Simmer until squash is very soft and rice is cooked. 

- Add coconut milk, salt and sugar. Bring to a boil. Cook, stirring for 1 minute. Remove from a heat. Taste, add more sugar if you like it sweeter. 

- Enjoy! It tastes the best when it is warm. It will keep in fridge for a several days.



Water makes it easier to separate seeds from flesh. It also prevent sticking seeds to each other during roasting.

I bought this winter squash at my local Indian grocery store. It looks very mush like regular pumpkin, but has pale beige skin and thick meaty flesh.  It's my favorite type of winter squash - it is very flavorful, sweet and its seeds are sweet as well and easy to crack open.

Here it is simmering ...
After about 30 min at 200F seeds are done.

Very yummy

Rice and squash are completely cooked now.

While stirring in a coconut milk, soft squash partially falls apart giving beautiful yellow tint to kasha.
To me 1 tbsp of sugar is enough, just to give a bit of accent on a natural sweetness coming from a squash. Now, just bring to a boil and it's done! Easy.

No comments:

Post a Comment

I would love to hear from you!