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A Side for Spring

Coconut Rice Arroz con Coco

Photograph by Andrew Meade.

I am nearly obsessed with this simple yet delicious version of Colombian coconut rice. And at Easter-whether for brunch, lunch or dinner-this is the perfect way to indulge. It's a little sticky, mildly sweet and totally amazing with anything hearty and salty like whole fried fish, beef stew or lamb chops. Buen provecho!

Coconut Rice (Arroz con Coco)

Serves 6 to 8

2 cups long-grain white rice
14 oz can light coconut milk
1 tablespoon plus
1½ teaspoons sugar
1 teaspoon salt
½ cup raisins
½ cup toasted coconut flakes

1. Place the rice, 2 cups of water, the coconut milk, sugar, and salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer, stirring occasionally so that the rice doesn’t stick to the bottom of the pan and burn, until the water has evaporated to just below the level of the rice and little holes begin to form on the surface. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.

2. Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

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