Colombian Arroz Con Coco
This traditional Colombian rice dish is made by caramelizing coconut milk and enhancing the sweetness with Raw Turbinado Cane 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® Raw 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, Raw 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.
