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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 (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.
Course Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
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!