Arroz con Coco

Instructions

1. 1 Pour one can of coconut milk into a heavy-bottomed pot over medium-high heat. Cook, stirring occasionally, for fifteen to twenty minutes until the water evaporates and the coconut solids begin to toast in their own oil, turning a caramel brown colour.
2. 2 This caramelization of the coconut, called titi, is the most important step and what gives Panamanian coconut rice its distinctive sweet, nutty, golden-brown character. Stir more frequently as the titi darkens to prevent burning.
3. 3 Add the sugar to the titi and stir until it melts and combines with the toasted coconut. Pour in the second can of coconut milk and the cup of water. Add the salt and stir well until everything is dissolved and the liquid is uniform.
4. 4 Bring the sweetened coconut liquid to a boil. Add the rinsed rice and raisins, stirring once to distribute evenly. When the liquid returns to a boil, reduce the heat to the absolute lowest setting and cover the pot tightly.
5. 5 Cook without stirring or lifting the lid for twenty to twenty-five minutes until all the liquid is absorbed and the rice is tender with each grain separate. The bottom should develop a slightly toasted crust from the caramelized coconut.
6. 6 Remove from heat and let rest covered for five minutes. Fluff with a fork, gently folding the golden bottom rice into the white top rice to distribute the caramelized coconut flavour throughout. Serve as a sweet side dish with fried fish or grilled chicken.