Name: Arroz Con Coco (Colombian Coconut Rice)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Colombian
Ingredients: 1 cup of brown rice (soaked, see post for details); Coconut solids from a chilled large can of FULL FAT coconut milk; 1 cup of coconut milk; 1 cup of water (plus more if needed); 1 tbsp of coconut sugar; ⅓ cup of raisins (optional); 1/2 tsp of himalayan pink salt

Colombian

Vegan

Saucepan

Heat the coconut solids in a heavy base saucepan or skillet and bring to a boil.

Reduce heat to medium and stir the coconut solids until they separate from the oil. This should take roughly 10-15 minutes. if using a full can of coconut milk this will take at least 30 minutes to achieve.

After a while dark shredded particles should form (this is your titoté)

Skim off the excess oil from your titoté in the pan and discard.

Add the rice to the pan and coat with the coconut followed by the pink salt, coconut sugar, raisins and then stir.

Bring the milk to a boil, then reduce to simmer, covered, for about 20-25 minutes. During the given time check the liquid levels, if the rice isn&#039;t cooked through and the liquid has evaporated add 1/4 more of water. If the rice is cooked and still mushy, remove the lid and cook uncovered, checking every few minutes until the liquid has absorbed.

Arroz Con Coco (Colombian Coconut Rice)

Utensils needed:

Overview

Category

Cuisine

Diet

Tagged with