Coconut rice It is a sweet and sour preparation that usually accompanies especially fried fish and is served with patacones and salad. This side dish is very popular in the coastal areas of Colombia and is usually served with fish or other types of seafood . It is also characterized in that it tends to soften the flavor of heavily seasoned spicy dishes. In the city of Cartagena de Indias , Arroz con Coco is liked more than ordinary white rice and is eaten almost every day.
Summary
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- 1 Instructions
- 2 Ingredients
- 3 Preparation
- 4 Rice with coconut and raisins
- 1 Ingredients
- 2 Preparation
- 5 Colombian coconut recipe
- 1 Ingredients
- 2 Preparation
- 6 Sources
Instructions
- 5 mins. of preparation
- 30 mins. cooking
- 0 mins. Rest
- 35 mins. total
- Servings: 7 servings
- Difficulty: Quick and easy
Ingredients
- 1 coconut.
- 2 cups of rice.
- 4 tablespoons of brown sugar.
- Pinch of salt.
- Lemon zest to taste.
Preparation
1- Bring the coconut water to a boil in a medium saucepan over medium heat . Add the salt and rice. Reduce heat to medium-low; put the lid on.
2- Cook this, stirring occasionally, 12 to 15 minutes until the water is about to be completely absorbed. Add the evaporated milk . Put the lid on and cook the whole, stirring occasionally, for 10 to 15 minutes more or until the rice is tender.
3-You can add more water if necessary to get the rice to have the necessary texture. Remove the pan from the fire.
4-Incorporate, to taste, the green lemon zest , if desired.
5- Serve hot, it can be accompanied with fried fish and Patacones al Ajillo, Green salad.
Coconut rice and raisins
Ingredients
- 2 coconuts
- 4 cups of rice
- 7 teaspoons of sugar
- 1 teaspoon salt
- 250 grams of grapesraisins
Preparation
1-Take the water out of the coconuts through one of the holes.
2-Break the coconut and remove the pulp, grate it or cut it into small pieces, liquefy them with their water and add ½ cup of water to extract the first milk.
3-In a cauldron or thick-gauge pot, strain the mixture from the previous step by squeezing it, put on medium heat and reserve the squeezed bagasse or coconut.
4-To the bagasse add 8 cups of water , squeezing it in a separate container so that it releases the second milk.
5-When the first milk dries and separates the pulp from the oil, leave to brown without burning. This is the titoté.
6-Pour over the titoté the 8 cups of the second milk, bring to a boil …
7- … add the sugar …
8- … then add the salt …
9-… add the rice and the raisins, stir.
10-At the time of drying, add 1 tablespoon of butter , stir, cover and lower the heat.
11-The rice is ready when the grain is open and fully cooked.
Colombian coconut recipe
Ingredients
- 2 Cup of common rice
- 1 Can of Coconut Milk (Goya, Iberia, etc)
- 3 Cup of Coca cola Classic
- 3 Soup spoon of Sugar
- 5 teaspoon of salt rasas
- 2 tablespoon of oil
- 3 tablespoon raisins (optional)
- 1 tablespoon butter / margarine (optional)
Preparation
1- Measure the Coca Cola and set aside.
2- Boil the coconut milk in the container where the rice is going to be made, stirring occasionally, until the liquid evaporates and the sediment is browning.
3- Add the oil if it is observed that the coconut did not produce natural oil.
4-Carefully avoid burning the coconut, stirring CONSTANTLY (the coconut can be burned if you neglect it) and when it is medium / strong brown color, quickly add the Coca Cola.
5- Add sugar, salt and raisins (optional). If you add a tablespoon of butter the rice is even softer.
6- Boil and then: Add the rice. Cook over medium / high heat and when you make “holes” the heat is lowered to a minimum and covered, cooking like any other rice.
8- This recipe is a variety of the classic Arroz con Coco Cartagenero, a Colombian recipe that is made with coconut milk extracted manually.
