Arroz de Coco
The Quirky Foodster Team
Ingredients
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (14 oz)
- Water — 300 ml (1 1/4 cups)
- Salt — 1/2 tsp
- Butter (optional) — 1 tbsp
Method
- Combine the rice, coconut milk, water and salt in a saucepan.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 18-20 minutes until the rice is tender and the liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork, stir in butter if using, and serve.
Introduction: Fragrant rice cooked in coconut milk, a rich and simple staple side dish.
Cultural Background: Coconut rice is a common accompaniment across Sao Tome and Principe, the coconut milk lending richness and subtle sweetness to plain rice, pairing well with the islands' saucier fish and meat dishes.
Tips: Rinse the rice well before cooking to remove excess starch and prevent stickiness. Resist lifting the lid during cooking, as this lets steam escape and can affect the texture.
Variations: Add a pandan leaf or a few curry leaves while cooking for extra fragrance; toast the rice briefly in a little oil before adding liquid for a nuttier flavour.
Storage: Store in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a covered pan with a splash of water, or in the microwave, until warmed through.
Nutrition: Approx. 320 kcal, 5 g protein, 48 g carbohydrate, 12 g fat per serving.
FAQs:
Q: Can this rice be made without coconut milk?
A: It can, though the coconut milk is what gives this dish its characteristic richness and flavour.
Q: Why does the rice need to rest after cooking?
A: Resting allows the steam to finish cooking the rice evenly and makes it easier to fluff without becoming mushy.
- Long-grain rice, rinsed — 400 g (2 cups)
- Coconut milk — 400 ml (14 oz)
- Water — 300 ml (1 1/4 cups)
- Salt — 1/2 tsp
- Butter (optional) — 1 tbsp
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