Colombian Coconut Rice- Arroz Con Coco |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Arroz con coco y is also known as arroz con titoté and is a traditional recipe from the Caribbean region of Colombia. It is usually prepared with fresh coconut milk, but just to make it easier I used canned instead. Read more . Titoté is the caramelized leavings created as a result of cooking coconut milk for about 30 minutes. I also used Panela in my recipe , you can use raw cane sugar. Ingredients:
2 cups coconut milk fresh or canned |
2 cups long-grain rice |
1 teaspoon salt |
5 oz panela or... 8 tbsp. raw cane sugar |
4 cups water |
1/3 cup raisins (optional) |
Directions:
1. Place the coconut milk in a heavy sauce pan and cook over medium heat for about 30 minutes, scraping the bottom of the pan occasionally to prevent the titoté from burning. See Photo
2. Once you have the titote, add the panela or raw sugar cane... See Photo. mix well.
3. Add the rice and cook, stirring frequently until well coated with the titoté for 1 minute. Add the water, raisins, salt . Bring to a boil, stirring once. See Photo
4. Reduce the heat to low and simmer gently. Cover for about 30 - 35 minutes or until the rice is tender and the water absorbed. Remove from the heat, add 3 teaspoon of butter and let it stand for 5 minutes. Serve hot and enjoy. See Photo
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