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 Time5minutes
Cook Time25minutes
Total Time30minutes
Servings4servings
AuthorTiffany Bendayan
Ingredients
1 - 14ozCan of Coconut Milkor 13.5 oz
1cupof Long Grain White Rice
1Teaspoonof sugar
1/4Cupof Water
Salt + Pepper to taste
1/2cupof unsweetened coconut flakes
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