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 everyday. 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 definitely 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 gets 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 end for a little crunch. I didn’t add them in mine, the taste reminds me so much of my childhood.  That’s why I was so adamant to get 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 you 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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Colombian Coconut Rice (Arroz Con Coco)

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

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.

Course: Side Dish

Servings: 4 servings

Author: Tiffany Bendayan

Ingredients

• 1 - 14 oz Can of Coconut Milk or 13.5 oz
• 1 cup of Long Grain White Rice
• 1 Teaspoon of sugar
• 1/4 Cup of Water
• Salt + Pepper to taste
• 1/2 cup of unsweetened coconut flakes

Instructions

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