Colombian Coconut Rice (Arroz Con Coco)

Colombian Coconut Rice: this latin rice is bursting with flavor and texture. A sweet and salty side dish that is ready in minutes. Perfect for weeknight dinners and entertaining too.

Colombian Coconut Rice

Tired of old plain white rice for dinner? Me too! In South America, we are used to eating rice every day. As you can imagine, there are tons of variations and different recipes that we make with rice.

This Colombian Coconut Rice is one of my favorite ones. It’s sweet, salty, and exotic.

Every spoonful is full of flavor because of the cooking technique. In Colombia, they first reduce the coconut milk over low speed and the little bits on the bottom get toasted to perfection.

Every time I make it, it’s a hit in my house. I love to serve it during dinner parties and family get-togethers as well.

You can add some toasted almonds at the end for a little crunch. I didn’t add them to mine, the taste reminds me so much of my childhood.  That’s why I was so adamant about getting this recipe right (it took me 3 tries).  

Finally, I cracked the coconut code and I bring you the perfected Colombian Coconut Rice recipe with the promise that you’ll get it right the first time.

Serve this Colombian Coconut Rice with black beans, chicken, beef, fish, or whatever your heart desires! You can’t go wrong. Rice always makes a dish complete and this one in particular MAKES the dish. I just pour some in a bowl and eat it up with a spoon.

I hope you can try this delicious Colombian Coconut Rice at home. If you do, please upload a pic on Instagram and tag me @Livingsweetmoments or use the hashtag #LivingSweet. I promise to repost it.

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4.41 from 5 votes

Colombian Coconut Rice (Arroz Con Coco)

Colombian Coconut Rice: this latin rice is bursting with flavor and texture. A sweet and salty side dish that is ready in minutes. Perfect for weeknight dinners and entertaining too.

Prep Time5 minutes mins

Cook Time25 minutes mins

Total Time30 minutes mins

Course: Side Dish

Cuisine: Colombian

Keyword: arroz con coco, coconut rice, rice side dish, side dishes

Servings: 4 servings

Calories: 438kcal

Author: Tiffany Bendayan

Ingredients

• 14 oz Coconut Milk (1 can)
• 1 cup Long Grain White Rice
• 1 Teaspoon Sugar
• 1/4 Cup Water
• Salt + Pepper to taste
• 1/2 cup Coconut flakes unsweetened

US Customary - Metric

Instructions

• In a heavy bottomed pan, pour HALF A CAN (or 3/4 cup) of coconut milk. Stir frequently over low heat
  
• Scrape down the bottom of the pan with a wooden spoon. It will release the coconut bits
  
• As the liquid reduces, it's going to get thicker and the coconut oil will start separating from the milk
  
• Keep stirring on low heat and scraping the bottom of the pan
  
• You will start seeing a super thick paste and little bits
  
• Finally those little bits will turn into caramel color
  
• When the bits turn into caramel color, add the rest of the coconut milk, water, rice, salt and pepper
• Simmer and cover with a lid until the liquid dries up and the rice is cooked
• If the rice is not cooked and the liquid has dried, add a bit more water
• Meanwhile, toast the coconut flakes on a dry pan over medium heat. Stir every few minutes to avoid burning them
• Toss the coconut flakes into the rice
• Check for seasoning
• Enjoy!

Nutrition

Calories: 438kcal | Carbohydrates: 43g | Protein: 6g | Fat: 28g | Saturated Fat: 25g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 329mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 34mg | Iron: 4mg

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