Colombian recipe
How to make Arroz con coco
The Caribbean coast
Rice cooked in coconut milk with a little sugar and salt, sometimes with raisins. On the coast it is the usual partner for fried fish and patacones.
Ingredients
- 300 g long-grain white rice
- 400 ml tin of coconut milk
- 200 ml water
- 1 tablespoon sugar
- 1 teaspoon salt
- 2 tablespoons raisins (optional)
Method
- Rinse the rice in a sieve under cold water until the water runs clear.
- Pour the coconut milk into a heavy pot and simmer over a medium heat, stirring often, for about 10 minutes, until it thickens and starts to turn light golden.
- Stir in the water, sugar and salt, then add the rice and the raisins, if using. Bring to the boil.
- Turn the heat very low, cover tightly and cook for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
- Leave to rest, covered, for 5 minutes, then fluff with a fork and serve with fried fish or chicken.
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