Arroz de Côco

About This Recipe

Arroz de Côco is the classic São Toméan coconut rice, cooked by substituting half the water with rich coconut milk. The result is a subtly sweet, creamy rice with a distinct tropical aroma. A hint of vanilla is sometimes added, reflecting the island's vanilla farming heritage. It pairs perfectly with fish stews and grilled seafood.

Ingredients

Serves 4

• 300 glong-grain white rice, rinsed
• 200 mlcoconut milk
• 300 mlwater
• 1 tspsalt
• ½ tspvanilla extract (optional)

Instructions

1. 1

   Combine liquids

   In a saucepan, bring coconut milk, water, and salt to a boil over medium heat.

2. 2

   Cook the rice

   Add rinsed rice. Stir once, reduce heat to low, cover, and cook 15 minutes.

3. 3

   Rest

   Remove from heat. Leave covered for 5 minutes to finish steaming.

4. 4

   Fluff and serve

   Stir in vanilla extract if using. Fluff with a fork and serve as a side.

Variations

• •

  Add a pandan leaf during cooking for a Southeast Asian twist.

• •

  Use jasmine rice for extra fragrance.

Storage

Refrigerate up to 3 days in an airtight container. Reheat with a splash of water.

Frequently Asked Questions