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

Cuisine Colombian

Keyword arroz con coco, coconut rice, rice side dish, side dishes

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 438kcal

Author Tiffany Bendayan

Ingredients

14 oz Coconut Milk (1 can)
1 cup Long Grain White Rice
1 Teaspoon Sugar
1/4 Cup Water
Salt + Pepper to taste
1/2 cup Coconut flakes unsweetened

US Customary - Metric

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
Toss the coconut flakes into the rice
Check for seasoning
Enjoy!

Nutrition