dinner · vegan · vegetarian · gluten-free · dairy-free
Arroz con coco (coconut rice)
Caribbean-coast Colombian rice cooked in caramelized coconut milk, sweet-savory and brown, served with fried fish.
- Time
- 45min
- Steps
- 5
Ingredients
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Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Simmer coconut milk with sugar in a wide pot until the water evaporates and the oil separates, then keep cooking until it toasts into brown bits (titoté), 20 minutes.
-
2
Add water, salt and raisins and scrape up the bits.
-
3
Stir in the rice and bring to a boil.
-
4
Cover and cook on low 20 minutes.
-
5
Fluff and serve with fried fish and patacones.
