Arroz Con Coco Recipes

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COCONUT RICE (ARROZ CON COCO)



Coconut Rice (Arroz con Coco) image

Provided by Ingrid Hoffmann

Categories     side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

3 cups long-grain white rice
6 cups light coconut milk
1 tablespoon, plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Steps:

  • Place the rice, 3/4 cup of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
  • Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

ARROZ CON COCO



Arroz con Coco image

A different type of coconut rice, one that is made fairly sweet but served with savory (even spicy) foods, like Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce (page 414). You can add about 1/3 cup raisins or corn or thinly sliced and lightly browned ripe plantains (page 472) or even a bit of cinnamon.

Yield makes 4 servings

Number Of Ingredients 5

3 cups coconut milk, homemade (page 584) or canned (about two 12- to 14-ounce cans)
1/3 cup sugar
1 1/2 cups long-grain rice
Pinch of salt
1/2 cup unsweetened shredded coconut, optional

Steps:

  • Combine the coconut milk and sugar in a medium saucepan over medium heat. Bring to a boil, stirring frequently, and cook until the mixture darkens in color, 5 to 10 minutes. Add the rice and salt, then cover; adjust the heat so the mixture simmers gently.
  • Cook until all the liquid is absorbed, 15 to 20 minutes; let stand for about 10 minutes before serving. During that time, if you like, toast the coconut in a dry skillet, shaking occasionally, until lightly browned. Stir into the rice just before serving.

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