Arroz con Coco ~ Coconut Rice

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Arroz con Coco ~ Coconut Rice
Arroz con Coco ~ Coconut Rice
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On the Caribbean coast of Colombia and Panama, arroz con coco is a typical side dish for fish. This Colombian recipe is made with white rice cooked in a base of coconut milk and combined with shredded coconut meat, water, salt, raisins, and sugar.

Arroz con Coco

Arroz con Coco ~ Coconut Rice

David Taylor
In Puerto Rico coconut rice is usually served with fish and sweet plantains.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Side Dish
Cuisine Colombian
Servings 6 people

Ingredients
  

  • cups rice
  • 1 large coconut dry
  • ¼ cup hot water to remove coconut milk from meat
  • cups hot water to dilute the milk
  • 4 cans coconut milk full fat
  • 1 can evaporated milk
  • tsp salt
  • 3 cinnamon sticks
  • 2 oz fresh ginger grated
  • 6 whole cloves
  • 1 pinch nutmeg optional
  • 1 cup sugar 2 cups if you want it very sweet
  • ½ cup seedless raisins soak for 15 minutes

Instructions
 

  • Soak rice in water (at least 2 inches over), for about 1½ hours.
  • In a saucepan, combine the coconut milk with the ingredients listed in C. Bring to a boil. Then reduce heat to moderate, cover, and boil for 15 minutes.
  • Meanwhile, drain the rice and mix it into the liquid. Raise the heat bringing it to a moderate boil. Then reduce heat to low, cover until rice is cooked.
  • Add the ingredients included in D, mix and cook uncovered over low heat, until dry, stirring occasionally.
  • Check the rice regularly, when tender, remove the spices and pour the rice on a shallow plate. It is best served at room temperature.

FRESH COCONUT

  • Grate the coconut, add ¼ cup of hot water and squeeze it through a cloth. Reserve the pure coconut milk.
  • In a saucepan, mix the squeezed coconut meat with 3½ cups of hot water. Squeeze again through the cloth to get the diluted coconut milk, then replace the canned milk above with equal parts of fresh coconut milk.
Keyword Coconut, Rice
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