Arroz con Coco Titoté
Coconut milk boiled down until the water goes and only the oil and the toasted brown solids remain, which is the titoté, and rice cooked in that. Caribbean Colombian, dark, sweet and salty at once.
Servings: 6
Calories: 706kcal
Ingredients
- 3 cups rice
- 2 coconuts both flesh and water
- 3 tablespoons brown sugar or panela
- 2 teaspoons salt
- Raisins to taste optional
- 7 cups water including the coconut water; 2 go into the first milk and 5 into the second
Instructions
- Cut the coconut flesh into small pieces. Blend it with the coconut water and 2 cups of warm water. Strain this milk and keep the pulp that stays in the sieve.
- Pour the strained milk into a pot with the sugar. Boil over medium heat until the water has gone and all that is left is the coconut oil and dark brown granules. That is the titoté, and it takes around half an hour. Stir near the end so it toasts without burning.
- Blend the reserved pulp with the other five cups of water. Add it to the same pot with the titoté over medium heat, then the salt and the washed rice, stirring so nothing sticks.
- When the rice starts to dry out, add the raisins, turn the heat to low, cover and leave it for about 15 minutes.
Notes
The titoté is the whole dish. Boiling the first milk down past the point where it looks done is what turns the rice brown and gives it the toasted taste; stop early and you get plain white coconut rice.
The line between toasted and burnt is a couple of minutes wide. Once the liquid has gone and the granules start colouring, stay at the pot.
Two coconuts give two milks: the first, thick, becomes the titoté; the second, thin, cooks the rice. That is why the seven cups of water are split rather than poured in at once.
Nutrition
Calories: 706kcal | Carbohydrates: 101g | Protein: 10g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 815mg | Potassium: 214mg | Fiber: 10g | Sugar: 9g | Vitamin C: 2mg | Calcium: 60mg | Iron: 3mg