Colombian Arroz Con Coco
This traditional Colombian rice dish is made by caramelizing coconut milk and enhancing the sweetness with turbinado sugar. Garlic and roasted coconut milk make this a perfect pairing with fried fish.
Save as PDFIngredients
Servings: 4-6 servings
- 684 grams coconut milk
- 370 grams long grain rice
- 8 grams kosher salt
- 2.5 grams Florida Crystals® Turbinado cane sugar
- 53 grams raisins
- 600 grams roasted coconut water
- 150 grams cola
- 10 grams garlic, chopped
- 50 grams green onions, chopped
- 25 grams shredded coconut, dry toasted
Instructions
Step 1: Add coconut milk to a 6 quart sauce pot. Bring to a boil and turn heat down to a simmer. Stir frequently for 20-25 minutes or until the liquid has evaporated and the coconut solids caramelize.
Step 2: Add your long grain rice and stir until the rice is covered with the caramelized coconut.
Step 3: Add salt, turbinado cane sugar, and mix well.
Step 4: Add raisins and mix well. Make sure to get any of the caramelized bits off the bottom of the pan so they don’t burn.
Step 5: Add chopped garlic and stir.
Step 6: Add roasted coconut water, cola and mix until everything is evenly incorporated.
Step 7: Bring to a boil over medium heat and stir.
Step 8: Immediately reduce heat to low and cover pan. Cook for 18-20 minutes.
Step 9: Spread out rice on a sheet tray and place under broiler (set on high) in the middle rack for 3-4 minutes. The rice should be toasted and not burnt.
Step 10: Garnish with chopped green onions and toasted coconut.
Chef's Tip
You can swap out the roasted coconut water for chicken stock or water.
