Coconut rice is a typical dish of the Caribbean Coast. It can be cooked in various ways, with salt, or sweetened with sugar or panela, or adding both obtaining sweet notes. Still, at the same time salty on our palate, you can also add coke and raisins, usually accompanied with patacones, meat, fried fish, and salad.
I must admit I love Colombian cuisine more. Unquestionably we are a country with a vibrant gastronomic richness, thanks to its different cultures and regions, our gastronomy every day takes more strength, and our typical dishes every day become more popular. The Caribbean region is privileged in flavors, providing us delicious dishes capable of conquering any palate. That is why I have decided to bring you this recipe.
It is rice straightforward to prepare, as well as economical. I dare to say that many people in the world do not dare to get out of the kitchen routine for fear of spending more, thinking that different cooking means spending a lot of money, but the truth is that we are very wrong, since that there are many cheap recipes to prepare at home.
Colombian cuisine is a matter of investigating a little and thus having a list of delicious and easy recipes to inspire us. We can take out a different dish, even with the ingredients we have at home. The world of gastronomy is a vast field that allows us to discover many flavors with only a few ingredients. So enjoy preparing this coconut rice. Let’s cook.
You can accompany this recipe for coconut rice with fried fish and cabbage salad.
Receta original en Español
Ingredients
- 3 cups of rice
- 2 coconuts pulp and water.
- 3 tablespoons brown sugar or panela
- 2 teaspoons salt
- Raisins to optional taste.
- 7 cups of water (including coconut water.)
Instructions
- Cut the pulp of coconuts into small pieces. Then take it to the blender, add the coconut water, and 2 cups of warm water. Once the coconut is liquefied, we pass this milk through a strainer and reserve the bagasse.
- Place the squeezed coconut milk in a pot and add the three tablespoons of sugar. Let the milk boil over medium heat until the water evaporates and only coconut oil and black granites remain, this is known as titote.
- Add the coconut bagasse that we had reserved with another five cups of water and liquefy again. Once this new mixture is ready, add it in the same pot in which we have the titote cooking over medium heat. Add the salt and the washed rice and continuously stir so that it does not stick.
- Once the rice begins to dry, add the raisins, and reduce the heat to low. Cover the pot and let the rice finish cooking for about 15 minutes.
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