Pumpkin Spice Rice

1. Chop a large shallot and get it going in a saucepan with 2 tablespoons butter or neutral vegetable oil (like safflower or grapeseed); medium-low heat. Stir occasionally while you figure out the spices.
2. You can use 1 to 2 tablespoons of a pre-mixed blend, as long as you like it and it’s unsweetened. Or make your own akin to mine: 1 1/2 teaspoons salt; 1 teaspoon each cinnamon and ginger; and 1/4 teaspoon each black pepper, allspice, nutmeg, and cloves. I contemplated a pinch of cumin. Maybe next time.
3. After 5 to 10 minutes the shallot should be taking on a little color. Add 1 1/2 cups short-, medium-, or long-grain rice and the spice blend and stir until the kernels are glossy and the spices become fragrant, just a minute or so. For brown rice, add 2 1/2 cups water (2 1/4 cups for white), and bring to a boil. Reduce the heat so the liquid bubbles gently, cover, and cook undisturbed for 30 minutes (15 minutes for white rice). Uncover and tip the pot to check for doneness and see if any liquid remains. If the rice is still firm, add another 1/4 cup water, cover and go another 10 minutes then check again; if it’s almost tender enough to eat, time to decide about the pumpkin.
4. You’re going to fork in 1 tablespoon butter and 1/4 cup canned plain pumpkin (or any pureed winter squash) or maybe a smidge more. Maybe you don’t want to open a can for that amount because you don’t think you’ll use the leftovers. No prob. Just skip it and consider upping the butter. Either way you end up with pumpkin spice rice as advertised. So finish tinkering with the rice with or without the squash, taste for salt, cover the pot again, and let it sit off heat for 10 to 15 minutes. Fluff with a fork again before serving.

— Recipe developed by Kerri Conan