Sweet, fragrant Caribbean coast rice cooked in coconut milk with a hint of sugar and raisins, the perfect companion to seafood dishes.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: serving bowl
Garnishes: toasted coconut flakes
Accompaniments: fried fish, cazuela de mariscos
Instructions
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1
Simmer coconut milk with sugar in a pot until it reduces and the oil separates, about 10 min.
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2
The coconut milk will form a dark, toasted paste called titoté. Stir carefully — this adds depth.
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3
Add rice and stir to coat in the titoté for 2 min.
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4
Pour in water and salt. Bring to a boil, then cover tightly and reduce to very low heat.
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5
Cook 20 min without lifting the lid. Add raisins in the last 5 min if using.
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6
Fluff with a fork and serve.
Did You Know?
The secret step of making titoté — toasting the coconut milk until it separates — is what distinguishes Colombian coconut rice from all others.
Chef's Notes
Equipment Tips
- heavy-bottomed pot with lid
- wooden spoon
Garnishing
toasted coconut flakes
Accompaniments
fried fish, cazuela de mariscos
The Story Behind Arroz con Coco
Arroz con coco is a cornerstone of Afro-Colombian cuisine, brought to the Caribbean coast by enslaved Africans who transformed rice cooking with coconut. The titoté technique is a closely guarded tradition passed through generations. It is so fundamental to coastal identity that a meal without coconut rice is considered incomplete.
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