One-Pot Kabocha Squash and Coconut Rice
Published March 20, 2025
- Total Time
- 50 minutes
- Prep Time
- 10 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1½cups long-grain white rice
- ½small kabocha squash, skin scrubbed and squash sliced into ½-inch wedges
- 3tablespoons vegetable oil
- 2large garlic cloves, coarsely chopped
- 1tablespoon peeled and finely chopped fresh ginger
- 1(13-ounce) can coconut milk
- 1tablespoon soy sauce
- Kosher salt (such as Diamond Crystal)
Nutritional analysis per serving (4 servings)
566 calories; 31 grams fat; 18 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 8 grams protein; 553 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Thoroughly rinse the rice in a fine-mesh sieve until the water runs almost clear. It should still be slightly cloudy. Use your hands to move the rice grains around while rinsing to help release the starch.
- Step 2
Heat a large saucepan over medium for 1 minute. Add the oil, garlic and ginger, and cook, stirring frequently, until the garlic pieces are lightly browned around the edges, 1 to 2 minutes. Add the rinsed rice and stir to coat the grains.
- Step 3
Add the coconut milk, soy sauce, 1 teaspoon salt and ½ cup water to the rice and stir to combine. Shingle the sliced kabocha squash on top, overlapping to fit in a single layer, and season with a sprinkling of salt. Raise the heat to high and bring the coconut milk mixture to a slight boil. It should be bubbling around the edges of the pan. Cover the pan with a lid and reduce the heat to low.
- Step 4
Cook until the rice is cooked through and the squash pieces are tender, 18 to 20 minutes. Turn off the heat and let the rice rest on the stove another 10 minutes before serving.
Private Notes
Comments
@colleen When cooking rice in this way, especially using coconut milk, it’s always best to soak the rice for about an hour after rinsing. After soaking, rinse rice again, then cook according to recipe. Took me years to work out why my rice never cooked when following these types of one pot recipes but finally found the answer through research on the internet. Couldn’t tell you what site, but it definitely works.
I'm surprised the recipe makes a point about how important cooking the rice is and yet there is no option to prepare this dish in a rice cooker, especially since so many people use them now. Would it work to place the squash atop the rice and cook them together?
Loved this! I caramelized 1 thinly sliced onion ahead as someone else suggested, and it added a biryani-like effect to the dish. Next time I might add a touch of better than bouillon paste to the coconut milk as well. My one major note is that I wanted to boost the kabocha just a bit more. Next time, after letting the covered dish rest, I’ll brush the kabocha slices with gochujang/coconut aminos/maple and broil for a quick minute to give the tops a brûlée/roasted effect. Gilding the lily? Perhaps, but I’m worth it.
I read other’s comments before preceding. I always soak my rice overnight now. And throw out the water, and soak again. To eliminate arsenic. This is a delicious recipe, and I will make it again. Added lime juice and zest before serving it, as a wonderful side dish.
This was super tasty. I needed an extra 10 min on the rice and maybe another half cup of water but once I cranked up the heat a bit I got a nice carmelization on the rice on the bottom. We added seared tofu for added protein with a yummy glaze and it was so good.
I loved the rice but the squash turned out quite dry and not quite cooked through. I would make the rice again but would probably roast the squash separately next time or just leave it out entirely.