Colombian Coconut Rice (Arroz Con Coco)
Colombian coconut rice (arroz con coco) is a sweet and savory Latin side dish made by caramelizing coconut milk for deep flavor. Easy, unique, and perfect with any meal.
Servings 4 servings
Calories 243kcal
Ingredients
- 1 14 oz can coconut milk, divided
- 1 cup long grain white rice
- 1 teaspoon sugar
- 1/4 cup water
- Salt and pepper to taste
- 1/2 cup unsweetened coconut flakes optional
Instructions
- In a heavy-bottomed pan, add 3/4 cup of the coconut milk over low heat
- Cook slowly, stirring frequently, until the liquid reduces and thickens
- Continue cooking and scraping the bottom of the pan until the coconut solids turn golden brown and caramelized
- Add the remaining coconut milk, water, rice, sugar, salt, and pepper
- Stir, bring to a simmer, then cover and cook on low heat for about 15–20 minutes, or until rice is tender and liquid is absorbed
- If needed, add a splash of water and continue cooking until done
- Meanwhile, toast the coconut flakes in a dry pan until golden (optional)
- Fluff the rice with a fork and mix in the toasted coconut flakes
- Taste and adjust seasoning
- Serve and enjoy
Notes
- Do not rush the caramelization step, this is where the flavor develops
- Keep heat low to avoid burning the coconut solids
- Stir frequently but allow browning to happen
- If the rice cooks too fast, add a little water and continue cooking covered
- Coconut flakes are optional but add great texture
- Keep heat low to avoid burning the coconut solids
- Stir frequently but allow browning to happen
- If the rice cooks too fast, add a little water and continue cooking covered
- Coconut flakes are optional but add great texture
Nutrition
Calories: 243kcal | Carbohydrates: 40g | Protein: 4g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Sodium: 7mg | Potassium: 111mg | Fiber: 2g | Sugar: 2g | Vitamin C: 0.2mg | Calcium: 16mg | Iron: 1mg
