Coconut Rice Arroz Con Coco Recipes
COCONUT RICE: ARROZ CON COCO
Steps:
- Place the coconut milk in a heavy saucepan over medium heat and bring to a boil.
- Simmer the coconut milk, uncovered, until the liquid has evaporated and the coconut solids start to separate from the oil. Continue to cook, stirring constantly, until the coconut solids have turned a dark golden brown color.
- Stir the rice and the raisins into the pot with the coconut milk. Add the water, the salt, and the sugar, and mix well.
- Bring the water to a boil, then lower the heat and simmer the rice, covered, for about 15 to 20 minutes. Turn off the heat and let the rice remain on the stove for another 5 to 10 minutes, covered.
- Fluff the rice and serve.
Nutrition Facts : Calories 229 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, Sodium 367 mg, Sugar 8 g, Fat 14 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g
COCONUT RICE PUDDING - ARROZ CON COCO
Make and share this Coconut Rice Pudding - Arroz Con Coco recipe from Food.com.
Provided by PanNan
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks.
- Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 30 min to one hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings.
- Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely.
- Sprinkle with cinnamon and serve immediately.
Nutrition Facts : Calories 931.4, Fat 55.2, SaturatedFat 39.7, Cholesterol 120.9, Sodium 336.2, Carbohydrate 101.3, Fiber 2.4, Sugar 46.2, Protein 11.6
COCONUT RICE (ARROZ CON COCO)
Provided by Ingrid Hoffmann
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
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: COCONUT RICE
Provided by Ingrid Hoffmann
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Place the rice, 2 cups 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.
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- Lower the flame and cover the pot and cook the rice for another 15 minutes, or until all liquid has been absorbed and rice is fully cooked.
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- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until it becomes milky white, crackles and feels heavier as you stir it, about 3 minutes. Make room in the center of the pan, add the onion and garlic and cook for 2 to 3 minutes, stirring and mixing with the rice, until the onion begins to soften.
- Add the chicken broth, cream of coconut and salt and stir well. Raise the heat to high, bring to a rolling boil, stir, cover and reduce the heat to the lowest setting. Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
- Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with salted and toasted coconut flakes, and serve.
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- Reduce heat to medium and stir the coconut solids until they separate from the oil. This should take roughly 10-15 minutes. if using a full can of coconut milk this will take at least 30 minutes to achieve.
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Reviews 3Category Side DishServings 4Estimated Reading Time 3 mins
- Once the liquid has evaporated, you'll see this pulp on the bottom. Continue to cook, stirring frequently. We need the water to evaporate completely out of this pulp, as this will what transforms into titoté.
- You'll know you're there when you see the oil separate out of the pulp, and it starts to turn golden brown. Stir continuously to keep it from sticking and burning. Once it's dark golden, crumbly, and no longer sticking to the bottom, the titoté is done.
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- In the meantime, pour two cups of water into a pot and add the cinnamon sticks. Cook over medium heat until it boils.
- In another pot, mix the evaporated milk, coconut milk, sugar, and salt. Add the water you saved previously.
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- Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.
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- In a wide saucepan, heat the coconut milk until simmering. Reduce the heat to medium low and simmer, stirring often, until the coconut milk has reduced to the point where it becomes a thick paste and the solid coconut pieces begin to turn a deep golden brown, 50-60 minutes. (As it reduces, you will hit a point, once it is nearly reduced completely, where the coconut oil will come out of the milk and the mixture will start to separate into clear liquid (fat) and white parts (coconut solids). If, once your coconut milk has nearly completely reduced, you don’t see this separation; your coconut milk has too many stabilizers in it to let the fat separate out. Add 2 Tbsp vegetable oil-- or better yet, coconut oil-- to the reduced coconut milk and continue cooking until the coconut solids turn golden brown.)
- Once you have a golden brown coconut paste, add the rice, sugar, and salt. Turn the heat to medium high and continue to cook until the rice grains begin to turn golden brown, 3-4 minutes.
- Remove the pan from the heat and add the water carefully. (Oil has a boiling point MUCH higher than water. So when you add the water it will sputter and steam. BE CAREFUL!) Stir to combine.
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