If you grew up on dishes like ochro rice, pumpkin rice, or bhaji with rice and you love them, then you will love this. Think bhaji rice cook-up with pumpkin and ochro, and that sweet homecooked feeling that meals like this invoke. It’s not just a one-pot meal, it’s a mashup of some of Trinidad’s most beloved veggie-based dishes, all rolled into one deeply flavorful and comforting cook-up.
Typically, I would make this with some pigtails or smoked bones, but I chose to share this version with you all because it is incredibly delish either way. The coconut milk adds a mellow creaminess that wraps around the earthy greens and sweet pumpkin like a hug, while the ochro gives it that signature sticky-smooth finish. The flavor is rich, familiar, and hearty, even without meat.
This recipe was born out of a deep love for Trini-style rice dishes, and honestly, a craving to eat something that tasted like a mix of everything I love in one pot. You get the soft wilted greens like callaloo, the natural sweetness of pumpkin rice, the body of ochro rice, and the warmth of garlic and pimento in every spoonful. Whether you’re eating it on its own, with some cucumber chutney, a slice of zaboca, or some fried plantain on the side, this is one of those dishes that hits every nostalgic note.
INGREDIENT DETAILS
Rice
Provides body and starch, absorbs all the flavors from the coconut milk and vegetables to become fluffy and savory.
Dasheen Bush Leaves (9–12 leaves)
Adds earthiness and a callaloo-like richness to the dish, softening beautifully during cooking.
Ochro (6–8 small)
Gives the dish its signature silkiness and slight thickening effect, tying it back to ochro rice traditions.
Pumpkin (1½ cups)
Brings natural sweetness, color, and a buttery richness that melts into the rice.
Olive Oil (3 tbsp)
Used for sautéing aromatics; adds flavor and helps soften vegetables evenly.
Pimento (3 medium)
Adds mild heat and a distinctly Caribbean floral aroma that complements the earthiness of the greens.
Garlic (4 cloves)
Infuses the dish with warmth and depth, essential in Trini-style vegetable cooking.
Onion (1 small)
Forms the aromatic base of the dish, adding sweetness and helping round out the flavors.
Hot Pepper (optional)
Adds heat if desired—enhances flavor without overpowering the other ingredients.
Black Pepper (1 tsp)
Adds gentle spice and enhances the other savory notes.
Salt (2 tsp)
Balances the sweetness of pumpkin and brings out the natural flavors of the greens and coconut milk.
Coconut Milk (1 cup)
Adds creaminess, subtle sweetness, and body to the rice, echoing flavors from traditional callaloo.
Water (5 cups)
Used to hydrate the rice and vegetables, helping create a stewy, soft texture.
INGREDIENT ALTERNATIVES
Rice
Parboiled rice
Brown rice (increase cook time)
Dasheen Bush Leaves
Spinach
Chopped kale or Swiss chard
Ochro
Frozen okra
Zucchini (for texture, though different flavor)
Pumpkin
Butternut squash
Carrot (adds sweetness and color)
Olive Oil
Coconut oil
Vegetable oil
Pimento
Red bell pepper + a pinch of allspice
Mild chili pepper (for color and heat)
Garlic
Garlic powder (½ tsp per clove)
Shallots
Onion
Leeks
Chives
Hot Pepper
Scotch bonnet
Chili flakes
Black Pepper
White pepper
Allspice (for a twist)
Salt
Seasoned salt
Sea salt
Coconut Milk
Evaporated milk + splash of coconut extract
Cashew milk (for dairy-free creaminess)
Water
No substitute needed
BHAJI,PUMPKIN & OCHRO RICE COOK-UP
This deeply flavored rice cook-up brings together the soul of callaloo, pumpkin rice, bhaji, and ochro rice in one pot. Creamy, savory, and unmistakably Trini.
Ingredients
Instructions
- Heat the olive oil in a medium to large skillet or saucepan over medium heat. Once warm, add the chopped onion, garlic, and pimento. Sauté for about 30–40 seconds, just until fragrant and the aromatics start to soften.
- Add in the diced pumpkin, sliced ochro, and chopped dasheen bush. Mix well to coat the vegetables in the seasoning. Lower the heat slightly and cook for 3–5 minutes, stirring occasionally to prevent sticking and ensure the bush starts to wilt.
- Once wilted, add in the rinsed rice and pour in the coconut milk. Season with salt and black pepper, then mix everything together thoroughly. Increase the heat back to medium and add the water. Stir again and bring the pot to a gentle simmer.
- Cover with a lid and cook for 30–35 minutes, stirring occasionally to prevent burning or sticking at the bottom. The dish is ready once the rice is tender and most of the liquid has been absorbed—about 95%.
- Turn off the heat and let the rice sit, covered, for 10–12 minutes to steam and finish absorbing any remaining moisture. Fluff with a fork before serving.
Note
Bush Prep: Use young, tender dasheen bush leaves to avoid a fibrous texture. Wash and chop thoroughly.
Rice Texture: Check halfway through cooking to ensure the rice doesn’t dry out too fast add a bit more water if needed.
Storage: Stores well in the fridge for 2–3 days. Reheat gently with a splash of water or coconut milk.
Add-ons: Cucumber chutney, salted avocado, or serve alongside fried plantain or fried fish.
