This dish is always popular at potlucks and one of my most-requested! Fun fact: While living in Italy, I taught a cooking class with the local NATO cooking club and this dish was the most popular. Straight from my family's traditional recipes, arroz con coco is a wholesome staple in the Northern Coast of Colombia. It's a staple during any holiday/family gathering. It’s a delightful dish that can accompany fish or meats or eaten as a vegetarian dish with a side salad or a soup. It has a delicate fresh coconut aroma, and slightly sweet and salty flavorful taste.
Prep Time 25 minutes, cooking time 30-35 minutes
Ingredients:
-1 Can coconut milk or coconut cream - Use natural coconut milk or cream with no added starches, or stabilizers) A great brand is Arroy-D - 2 Cups white rice - 3 Cups water - 4 teaspoons sugar (natural cane sugar or coconut sugar) - 1 cup black raisins ½ teaspoon salt (or to taste)
Preparation: 1. In a pot, heat the coconut milk or cream, salt, and sugar until it begins to boil, reduce heat and simmer, stirring often until the oil is separated from the coconut milk forming golden curds, keep simmering to fully extract the oil, and the coconut milk is reduced to deep golden brown solid coconut curds and coconut oil. (this may take up to 15 minutes)
2. Add the water, rice, and raisins and bring to a boil for about 3 minutes, once the water is absorbed, about 5-10 minutes; reduce the heat to low, turn the rice over, and cover the pot allowing the rice to fully cook. Turn off the heat and keep covered for about 10 minutes. Open the pot and serve while hot. This rice is typically served with fried or broiled fish, patacones (fried plantains), and cabbage salad, or fresh greens salad.