Colombian Arroz con Coco

About This Recipe

Arroz con coco is the pride of Colombia's Caribbean coast cities like Cartagena and Barranquilla. The magic is in reducing fresh coconut milk until the fat separates and the coconut solids fry themselves into golden bits called titoté. These caramelized coconut bits are then used to toast the rice, giving it an extraordinary nutty, caramelized sweetness unlike any other rice dish.

Ingredients

Serves 6

• 2 cupslong-grain white rice
• 2 canscoconut milk (400ml each)
• 1 cupwater
• 2 tbspsugar
• 1 tspsalt
• 1/2 cupraisins (optional)

Instructions

1. 1

   Make titoté

   Pour coconut milk into a wide pan or pot over medium heat. Cook, stirring occasionally, for 20–25 minutes until milk reduces and the coconut fat separates. Continue cooking as the solids begin to fry in the released fat, turning golden brown — these are the titoté.

2. 2

   Toast the rice

   Add washed rice to the pan with the titoté. Stir to coat every grain with the caramelized coconut. Toast for 2–3 minutes.

3. 3

   Add liquid and season

   Add water, sugar, and salt. Stir and bring to a boil. Add raisins if using.

4. 4

   Cook the rice

   Reduce heat to the lowest setting. Cover tightly and cook for 18–20 minutes until all liquid is absorbed.

5. 5

   Rest and fluff

   Remove from heat and let rest 5 minutes. Fluff with a fork and serve.

Variations

• •

  Add shrimp for a complete coastal meal

• •

  Use brown sugar for a deeper molasses note

• •

  Make it savory by omitting sugar and adding garlic

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

Storage

Refrigerate up to 4 days. Reheat with a splash of water or coconut milk.

Frequently Asked Questions