Begin by combining the water and the black rice in a large sauce pan with a pinch of salt. Bring to a boil and then turn down to low, cover, and simmer until all the water is absorbed, about 45 mints to 1 hour. Let stand for 15 minutes, without stirring, and then gently fluff with a fork. While the rice cooks, preheat your oven to 400 degrees.
In a large bowl, toss together the pumpkin cubes, oil, harissa and garlic. Mix until the pumpkin is evenly coated and then place the cubes onto a baking sheet. Sprinkle with salt and roast until it is tender, about 10-15 mins. Combine the pepitas and olive oil in a small bowl and spread out onto a small baking tray. Sprinkle with salt and place into the oven during the last 5 minutes that the pumpkin cooks, so that they are lightly toasted.
Place the cumin seeds in a small, dry pan and then set on high heat and toast, stirring constantly until lightly golden brown and fragrant, just a minute or so. Transfer them to a chopped board and crush them using the underside of a glass cup. You can also use a spice grinder if you want them really fine. Toss the crushed cumin seeds into the cooked rice and stir so that it gets evenly distributed throughout the rice.
Mix the rice with the pumpkin, cilantro and goat cheese and taste. Mix in anymore harissa or salt if desired.
