Go Back
+ servings
close up of the rice
Print

Arroz Con Coco (Colombian Coconut Rice)

Gluten free, dairy free and vegan coconut rice.
Course Appetiser
Cuisine columbian, south american
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6 servings
Calories 159kcal
Author Charla

Ingredients

  • 1 cup of brown rice soaked, see post for details
  • Coconut solids from a chilled large can of FULL FAT coconut milk
  • 1 cup of coconut milk
  • 1 cup of water plus more if needed
  • 1 tbsp of coconut sugar
  • cup of raisins optional
  • ½ tsp of himalayan pink salt

Instructions

  • Heat the coconut solids in a heavy base saucepan or skillet and bring to a boil.
  • 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.
  • After a while dark shredded particles should form (this is your titoté)
  • Skim off the excess oil from your titoté in the pan and discard.
  • Add the rice to the pan and coat with the coconut followed by the pink salt, coconut sugar, raisins and then stir.
  • Pour in the coconut milk and stir again.
  • Bring the milk to a boil, then reduce to simmer, covered, for about 20-25 minutes. During the given time check the liquid levels, if the rice isn't cooked through and the liquid has evaporated add ¼ more of water. If the rice is cooked and still mushy, remove the lid and cook uncovered, checking every few minutes until the liquid has absorbed.
  • Fluff the rice and serve.

Notes

  • If the rice is still mushy or undercooked.  Please Refer to my How to Fix Rice guide.
  • Forming the Titoté. You can make the shredded coconut reside by using either FULL FAT coconut milk or just the coconut solids (the white substance that separates from the clear liquid).
  • Coconut milk vs coconut solids. Coconut solids are formed by chilling a can of coconut milk for several hours or overnight. Using the solids are by FAR a quicker technique to achieving your Titoté. It takes about 10-15 minutes. Coconut milk takes at least 30 minutes to evaporate in order to make Titoté .
  • Digestible Brown rice. If your body has difficulty with breaking down rice then allow it to soak for several hours or overnight.
  • Oil residue. Once the titoté is formed you may notice an excess of oil. I personally perfer to skim off SOME of the oil (not all of the oil).
  • Additional spices. Don't be afraid to add some cinnamon, nutmeg or clove. I sometimes like to include a whole cinnamon stick (not traditional) depending on what I am pairing the rice with.
  • Strong coconut rice flavour. If you want a more coconut tasting rice then use a can of coconut milk instead of water when adding the remaining ingredients.

Nutrition

Calories: 159kcal | Carbohydrates: 36g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 203mg | Potassium: 185mg | Fiber: 2g | Sugar: 1g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg