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["FIRST, begin by bringing 1/2 a cup of the coconut milk to a boil. Let the milk boil for approximately 20-30 minutes, stirring constantly. After approximately 15 minutes of stirring, the water in the milk will have evaporated and the oil will separate from the protein. It will look like the milk has curdled. Continue to stir for the next 15 minutes until the ""lumps"" of protein brown in the oil. You will end up with a brownish paste. This is called ""Titote"" (spanish). Set aside and let cool.", "", "After you have cooked the concentrate, preheat a pot to medium-high. Add the canola oil and the butter. Once the butter starts bubbling, reduce the heat to low. Add the brown sugar and the raisins. Stir until the raisins have absorbed moisture and look soft (2 min). Add the salt, coconut water, and the remaing coconut milk. Turn the heat back up to medium-high and let the liquids come to a boil. Then add the rice and the coconut paste. Stir gently so that the rice is evenly distributed in the pot. Let the rice cook on medium high until the liquids have been absorbed and you can see holes on the surface. DO NOT STIR WHILE THIS IS TAKING PLACE. Turn the heat to low, cover the pot, and let cook for approximately 20 minutes. Check the rice for texture: the grains should have opened and be soft. If it looks like the rice needs more water, add a couple of tablespoons of regular water. Be careful when adding water. Too much could turn the rice into a pudding! Once the rice is cooked, turn the heat off. Take take the lid off the pot and fluff the rice gently with a fork. Let it stand for 10 minutes.", "When you are ready to serve it, sprinkle the chopped cilantro on top of each individual serving."]
