Sides
Arroz con Coco
Ingredients
- - Coconut milk, from grated coconut — 500 ml (2 cups)
- - White long-grain rice — 300 g (1.5 cups)
- - Raisins — 50 g (0.3 cup)
- - Sugar — 1 tbsp
- - Salt — 1 tsp
- - Water — 200 ml (0.75 cup)
Method
- Simmer the coconut milk alone in a heavy pot over medium heat, stirring occasionally, until the oil separates and the solids turn a deep golden-brown (titoté), about 20-25 minutes.
- Add the sugar and stir until it caramelises slightly into the coconut oil.
- Add the water, rice, raisins and salt, stirring to combine.
- Bring to a boil, then reduce heat to very low, cover tightly, and cook for 18-20 minutes until the rice is tender and liquid absorbed.
- Remove from heat and let stand covered for 5 minutes, then fluff with a fork before serving.
Introduction: Arroz con coco is a rice cooked in coconut milk, often caramelised (titoté) beforehand for a deeper flavour and dark colour, and is a defining side dish of Colombia's Caribbean coast, typically paired with fried fish.
Cultural Background: Arroz con coco is a rice cooked in coconut milk, often caramelised (titoté) beforehand for a deeper flavour and dark colour, and is a defining side dish of Colombia's Caribbean coast, typically paired with fried fish.
Tips: Don't rush the titoté stage — a deeper golden-brown coconut base gives the rice its signature colour and toasted-coconut flavour.
Variations: Some coastal households skip the caramelising step for a simpler white coconut rice, or omit the raisins for a savoury-only version. Naturally vegetarian and vegan as written.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat with a splash of water in a covered pan over low heat, or microwave covered with a damp paper towel.
Nutrition: Per serving (approx.): 310 kcal, 4g protein, 48g carbohydrate, 11g fat, 2g fibre.
FAQs
Q: Can I use canned coconut milk?
A: Yes, though the titoté step still needs to be done by simmering it down until it browns and separates.
Q: Is this rice sweet or savoury?
A: It's a balance of both — lightly sweet from the raisins and caramelised coconut, but served as a savoury side.