• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 6
    OK

    Colombian Style Arroz con Coco

    This is the rice of choice on Colombia's Caribbean coast. It often accompanies a good fish dish, fried, grilled, baked or roasted. Subtly sweet with a kiss of tropical coconut, it's a great way to bring some warm weather food to a possibly still-chilly spring table.


    Ingredients
    1
    13.5 ounce can coconut milk
    2
    cups
    long grain or Basmati rice
    1/4
    cup
    Sultana raisins
    1
    small cinnamon stick
    3
    cups
    water
    1
    teaspoon
    sea salt
    1
    tablespoon
    coconut palm sugar
    Directions
    Heat the coconut milk in a heavy bottomed saucepan and bring to a boil.
    Reduce heat to simmer until the coconut milk liquid has evaporated and the coconut solids separate from the oil. Continue to cook, stirring constantly, until coconut solids are golden brown, between 15-20 minutes.
    Stir in the rice to coat. Add raisins. Add water, salt, sugar, and cinnamon stick.
    Bring water to a boil, then lower heat and simmer rice, covered, for about 20 minutes. Turn off heat and let rice remain on the stove for another 5-10 minutes, covered.
    Fluff rice and serve.

    The base number of servings for this recipe is 6
    OK

    Categories 

    Vegetarian

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