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Arroz Con Coco (Colombian Coconut Rice) Recipe

Name: Arroz Con Coco (Colombian Coconut Rice) Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Latin American, Latin
Ingredients: 1 (13.5 ounce) can coconut milk (see note); 2 cups uncooked long or medium grain rice; 2 tablespoons to 1/4 cup sugar (or brown sugar); 1 1/2 teaspoons kosher salt; 1/2 cup raisins (optional); 3 cups water

At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.

1 hr total 1 hr cook 6 210 cal

Ingredients

6 serv.

1 (13.5 ounce) can coconut milk (see note)
2 cups uncooked long or medium grain rice
2 tablespoons to 1/4 cup sugar (or brown sugar)
1 1/2 teaspoons kosher salt
1/2 cup raisins (optional)
3 cups water

Instructions

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1 Heat coconut milk in a 2-quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium-low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons (see notes). Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20 minutes total.
2 Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes. Add raisins (if using) and stir to combine.
3 Add water and stir to combine. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes. Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.