Colombian
Arroz con coco
This Colombian Caribbean coconut rice is cooked with dark, caramelized titoté, giving each grain a nutty sweetness and deep coastal flavor. It is traditionally served alongside fried fish, patacones, or stewed seafood.
Ingredients
- Freshly grated mature coconut1 1/2 cups
- Hot water2 1/4 cups, divided
- Long-grain white rice, rinsed3/4 cup
- Panela or brown sugar1 tbsp
- Fine sea salt1/2 tsp
- Raisins2 tbsp, optional
Method
- Blend the grated coconut with 3/4 cup hot water for 1 minute, then squeeze firmly through a clean cloth or fine strainer to extract the thick first coconut milk.
- Return the squeezed coconut pulp to the blender with the remaining 1 1/2 cups hot water, blend again, and strain to make the thinner second coconut milk.
- Pour the thick first coconut milk into a small heavy pot or caldero and cook over medium heat, stirring often, until the liquid evaporates, the coconut oil separates, and the solids turn deep golden brown to form the titoté.
- Add the rinsed rice to the titoté and stir for 1 minute so the grains are coated in the coconut oil and browned coconut solids.
- Add the second coconut milk, panela, salt, and raisins if using, then stir and bring to a boil.
- Cook uncovered over medium heat until the liquid has reduced to the surface of the rice and small steam holes appear.
- Cover the pot, reduce the heat to very low, and cook for 15 minutes without lifting the lid.
- Turn off the heat and let the rice rest, covered, for 10 minutes, then fluff gently with a fork before serving.
Common questions
Can I substitute canned coconut milk for the fresh coconut in arroz con coco?
Yes, but the flavor will be less nutty and the titoté step won’t work the same. If using canned coconut milk, reduce added water and cook the rice more carefully so it doesn’t turn greasy or overly soft.
How long does it take to make arroz con coco from start to finish?
Plan on about 45 to 60 minutes. Extracting the coconut milk and making the titoté take the longest. Once the rice starts cooking, it usually needs about 20 to 25 minutes total.
What are the most common mistakes when making arroz con coco?
The biggest mistakes are undercooking the titoté, which leaves the rice bland, and adding too much liquid, which makes it mushy. Also avoid stirring too little once the rice simmers, or it may stick and scorch.
How should I store leftover arroz con coco?
Cool it quickly, then store in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water to loosen the grains. Freeze for up to 2 months, though the texture may soften.
What should I serve with arroz con coco?
It pairs well with fried fish, shrimp, stewed chicken, or grilled plantains. For a Colombian-style meal, add avocado, a simple salad, and a squeeze of lime to balance the sweet coconut flavor.