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 ~ Coconut Rice
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- 1½ cups rice
- 1 large coconut dry
- ¼ cup hot water to remove coconut milk from meat
- 3½ cups hot water to dilute the milk
- 4 cans coconut milk full fat
- 1 can evaporated milk
- 1½ 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
- 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.
- 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.
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