04Add 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.05Transfer 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.