Guyanese Pumpkin, Eddo and Coconut Rice
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Ingredients
- 300 g pumpkin, peeled and cubed
- 250 g eddo
- 300 g long grain rice
- 400 ml coconut milk
- 1 onion
- 2 garlic cloves
- 2 spring onions
Nutrition (per serving)
- Calories
- 571 kcal
- Protein
- 9.8 g
- Carbohydrate
- 84.5 g
- of which sugars
- 6.9 g
- Fat
- 21 g
- of which saturates
- 17.8 g
- Fibre
- 5.4 g
- Salt
- 0.07 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Peel and cube the eddo. Fry the sliced onion and crushed garlic in a little oil for 5 minutes until softened.
- 2
Rinse the rice and add it to the pot with the pumpkin, eddo, coconut milk and 300ml water.
- 3
Bring to the boil, then cover and simmer for 18-20 minutes until the rice and vegetables are tender and the liquid is absorbed.
- 4
Fluff the rice with a fork.
- 5
Scatter with the sliced spring onions and serve.
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