Arroz con Coco
Authentic Columbia coconut rice that is caramelized in coconut oil and sugar, adding raisins, currants or Saltanas
Ingredients
- 1 13.5 oz can Unsweetened coconut milk
- 1 tbsp Coconut oil
- 2 cups Long grain rice
- 3 tbsp Brown sugar
- 1 1/2 tsp Kosher salt
- 1/2 cup Raisins or Saltanas
- 3 cups Water
Instructions
- Heat coconut milk in a 2 quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons.
- Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20 minutes total.
- Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes.
- Add raisins (if using) and stir to combine. Add the water, bring to a boil and reduce to low. Cover and let simmer for 20 until rice is tender.