Rice
Colombian coconut rice
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
Missing something? Ingredients with × can be left out.
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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