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.
- 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
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In a heavy bottomed pan, pour HALF A CAN (or 3/4 cup) of coconut milk. Stir frequently over low heat
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As the liquid reduces, it's going to get thicker and the coconut oil will start separating from the milk
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When the bits turn into caramel color, add the rest of the coconut milk, water, rice, salt and pepper
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Simmer and cover with a lid until the liquid dries up and the rice is cooked
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If the rice is not cooked and the liquid has dried, add a bit more water
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Meanwhile, toast the coconut flakes on a dry pan over medium heat. Stir every few minutes to avoid burning them
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Toss the coconut flakes into the rice
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Check for seasoning
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Enjoy!
I must ask, what specific brand of coconut milk do you use? You say there are coconut bits in it? My husband is Colombian and I would love to make this for him. I’ve tried making it but it didn’t taste like the coconut rice I had in Colombia. I will be giving your recipe a try ^_^. Thanks in advance!
Hi Valerie! I use either the Thai Brand or the Goya brand. Let me know how it comes out!
So delicious. My family called it a keeper. Thanks
You’re welcome Susan! glad you and your family liked it!
Como lo pasan a español ????
Necesitas la receta en espanol Miguel?
When do u put the sugar in?
Step 7 Eunice, sorry
This is one of my favorite recipes of rice! Thanks
you’re welcome Pia!
Where did you get this recipe? My family’s Arros con Coco is totally different
From a Colombian friend who taught me how to make it and I also grew up on this flavor! My nanny was Colombian and also made it this way. What is different from yours?
Can you make this with brown rice?
Yes Allison. It’ll need to cook a little longer
I tried this and it took way longer than 30 minutes and needed 1 1/2 cups of extra water. Flavor was excellent but it needed way more water than what you said to use.
Hi AJ I am so sorry it took longer to cook. What kind of rice did you use?
Hi: Can I use shredded coconut instead?
yes! just keep in mind that the rice wil be sweeter