Colombian coconut rice

Name: Colombian coconut rice
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Cuisine: Colombia
Ingredients: 2 cans coconut milk (400 ml); 400 g Long-grain rice; 2 tbsp Brown sugar or panela; 50 g Raisins; Salt (to taste)

From Colombia’s Caribbean coast: coconut milk cooked down until toasty and brown, then used to cook sweet-savoury rice.

60 min10 prep · 50 cook
MediumDifficulty
620 kcalper serving

Ingredients

4 servings

coconut milk (400 ml)2 cans
Long-grain rice400 g
Brown sugar or panela2 tbsp
Raisins50 g
Saltto taste

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Steps

1
Simmer the coconut milk in a wide pot, stirring often, until the water evaporates and the solids turn dark brown in their own oil.
2
Add the sugar and stir until it caramelises.
3
Pour in 750 ml water with the salt and raisins and bring to the boil, scraping the bottom.
4
Add the rinsed rice and boil uncovered until the water drops to the level of the rice.
5
Cover and cook over a very low heat until tender.
6
Fluff and serve with fried fish and patacones.

Tips and questions

How dark should the coconut get?: Deep brown, like coffee with milk turning darker, but not black. Lower the heat at the end and stir constantly.
Can I use light coconut milk?: Not really: it has too little fat to brown properly. Use full-fat coconut milk.

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Colombian coconut rice

Ingredients

Steps

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