Arroz Con Coco (Colombian Coconut Rice) Recipe – a delicious recipe with coconut milk, grain rice, sugar, kosher salt, raisins, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat coconut milk in a 2 quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons (see note). Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20 minutes total.
2
Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes. Add raisins (if using) and stir to combine.
3
Add water and stir to combine. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes. Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.
377
kcal
Calories
2
g
Fat
82
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 (13.5 ounce) can coconut milk (see note), 2 cups uncooked long or medium grain rice, 2 tablespoons to 1/4 cup sugar (or brown sugar), 1 1/2 teaspoons kosher salt, and more.
Yes, Arroz Con Coco (Colombian Coconut Rice) Recipe falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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