Pumpkin and Saffron Jasmine Rice Pilaf

Preparation

1. Step 1

   Rinse the rice, cover with cold water by at least 2 inches, and refrigerate overnight.

2. Step 2

   Place the pumpkin in a food processor with 1½ cups water. Process until very smooth. Squeeze through a fine-meshed strainer over a bowl, pressing down on the solids to release the juice. Pour the liquid into a large measuring cup and add enough water to make 2 cups. (The pumpkin pulp may be used for another purpose, like soup.)

3. Step 3

   Heat the oven to 350 degrees. Drain the rice. Heat the olive oil, garlic, saffron and allspice in a medium saucepan over medium heat. Add the onion and salt and cook until the onions are translucent, about 3 minutes.

4. Step 4

   Add the rice and stir gently so as not to break the grains, coating it evenly with the aromatics. Cook until the rice is fragrant and lightly toasted, about 3 minutes. Add the pumpkin juice and stir for 30 seconds to prevent clumping. Cover and bring to a boil.

5. Step 5

   Transfer to the oven and cook until all the liquid has been absorbed, about 25 minutes. Remove, and keep covered in a warm place for 25 minutes. Uncover, fluff with a fork and serve.