Coconut Rice (arroz con coco) Recipe

Ingredients

Directions

Step 1
Crack open both coconuts, and save its water aside in a large bowl or cup.
Step 2
Place all coconut meat into a blender with a little bit of water. Blend until no large chunks remain.
Step 3
Use a cheesecloth to squeeze all of the milk out of the coconut shavings. Reserve the coconut milk in a large container.
Step 4
Add the cinnamon stick, 1 tablespoon of coconut shavings, and half of the gathered coconut milk into a large pot over medium-high heat.
Step 5
Stirring occasionally, cook until solids begin forming and all the milk evaporates. Use a wooden spoon to deglaze the pot.
Step 6
Continue cooking until the solids secrete their oils and the color is medium to dark brown.
Step 7
Add the uncooked rice to the pot, stirring occasionally, to allow the coconut oil to latch on to the grains of rice. About 3 minutes.
Step 8
Add coconut water, remaining coconut milk, brown sugar and salt. Mix thoroughly, and cook rice normally.

Chef's notes

If the coconut water plus the coconut milk is not enough liquid to cook the rice in, supplement with regular water.
If susbstituing fresh coconuts with canned coconut milk, only use the cream at the top of the can to sweat out the oils.

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Nutrition

Coconut Rice (arroz con coco)