Roasted Garlic Pumpkin Rice
  • 2 garlic heads, roasted (Or You can buy roasted garlic paste from store, then use around 4 Tbsps)
  • 2 tsp oil
  • 1 cup pumpkin puree
  • ⅜ cup half & half or heavy cream
  • Salt to taste
  • Black pepper to taste
  • 2 cups water
  • 1 tbsp butter
  • ¼ cup shredded asiago or parmesan cheese
  • 1 packet of Uncle Bens LONG GRAIN & WILD RICE original recipe
  1. If roasting garlic head at home, you can check out my post on how to make roasted garlic paste at home. Link is after the recipe.
  2. In a pot, add oil. To it add garlic paste. Saute it for few mins and then add pumpkin puree and stir it around for few mins. Now add half & half or cream, water, salt & pepper and bring it to a boil. To it add rice contents from the packet along with full seasoning packet. Stir it all around and cover and cook on low heat for 25-30 mins until rice is fully cooked. Keep stirring it in between to make sure rice is not sticking at the bottom. Towards the end, add butter and stir it around.
  3. Once fully cooked, stir in the cheese and taste for salt & pepper. Serve hot!
This can be made ahead and before dinner time heat it up in a pot by adding few tbsp of hot water. Bring it to a boil until it reaches the desired consistency and adjust salt & pepper.
Recipe by Naive Cook Cooks at