Arroz con Coco is very popular in the two coasts of Colombia, Pacific and Atlantic, in cities like Cartagena and Barranquilla is eaten almost daily. It is normally served with fish and seafood and with Plantain fritters "Patacones". It is aromatic, sweet and delicious. There are two versions of it: White and Brown coconut rice. Brown is my favorite and this is the recipe.
Ingredients for 4 servings
1 can coconut milk 400 ml
1 1/2 cup white long grain rice
2 tablespoons brown sugar
1 teaspoon salt
3 cups water
In a medium heavy pot, place the coconut milk and simmer over medium heat until it reduces and becomes creamy. It will separate into coconut oil and curds. Scrape the bottom of the pan and keep cooking until the curds brown. All this process takes about 25 minutes.
Add the rice and cook, mixing well for 3 minutes. Add the water, sugar and salt, stir and bring to a boil.
Reduce to low heat and cover the pot, once the water has evaporated and you can see the surface of the rice. cook for 15 minutes or until the rice is soft and fluffy.
Serve hot.
Ingredients for 4 servings
1 can coconut milk 400 ml
1 1/2 cup white long grain rice
2 tablespoons brown sugar
1 teaspoon salt
3 cups water
In a medium heavy pot, place the coconut milk and simmer over medium heat until it reduces and becomes creamy. It will separate into coconut oil and curds. Scrape the bottom of the pan and keep cooking until the curds brown. All this process takes about 25 minutes.
Add the rice and cook, mixing well for 3 minutes. Add the water, sugar and salt, stir and bring to a boil.
Reduce to low heat and cover the pot, once the water has evaporated and you can see the surface of the rice. cook for 15 minutes or until the rice is soft and fluffy.
Serve hot.
Interesting recipe, it looks delicious. I haven't tried this before.
ReplyDeleteIt is...it goes very well with fish and seafood in general.
ReplyDelete