Arroz con Coco
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Unrated
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Prep Time
15 mins
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Cook Time
1 hr 15 mins
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Total Time
1 hr 45 mins
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Servings
4 people
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Calories
704 kcal
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Course
Main Course
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Cuisine
Colombian
Arroz con Coco
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Arroz con coco is a very popular rice in Latin America, the Caribbean, East Africa, Southeast Asia, and India.
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Ingredients
- 3½ cups coconut milk
- 1¼ cup long grain rice
- 2 oz. brown sugar
- 2 tablespoons butter
- 1 teaspoon salt
- 1 cup water
- 1 cup coconut water
- 3 tablespoons raisins
Instructions
- In a Dutch oven, pour the coconut milk and bring to a boil over medium heat.
- Simmer the coconut milk over low to medium heat for 25 to 30 minutes, stirring constantly. The liquid should start to evaporate. The consistency then becomes pasty and then quickly turns into small pea-sized balls.
- Simmer for another 20 to 25 minutes, stirring frequently.
- Lower the heat to low. The liquid should start to evaporate completely and the remaining milk solids start to brown. Continue to stir.
- When the resulting coconut milk solids are a uniform golden color, add the rice. Stir until the coconut solids are fully mixed with the rice grains.
- Add brown sugar, butter and salt. Mix.
- Remove from the heat and pour in the water and coconut water. Stir and bring to a boil over medium heat.
- Reduce to low and simmer for about 2 minutes.
- Cover and cook over low heat for 20 minutes.
- Remove from heat and let stand, covered, for another 20 minutes.
- Remove the lid and lightly toss the rice.
- Add the raisins and stir again.
- Serve hot.
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