Arroz con Coco: Coconut Rice

Total Time:
45 min
Prep:
10 min
Cook:
35 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 cups long-grain white rice
  • 2 cups water
  • 1 can light coconut milk
  • 1 tablespoon plus 1 1/2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 1/2 cup toasted coconut flakes
Directions

Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.

Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.


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    Tried it and loved it yum. 
    THANK YOU pwnewman2003 from Charlotte, NC. I'm scared to think what it would turn out like without all the spices!
    The recipe lacked oomph, so I sauteed a small onion with a TBS of butter, then added 1/2 tsp cinnamon; 1/2 tsp turmeric to give it a golden color; 1/4 to 1/2 tsp mild curry powder to taste. I then added a TBS of brown sugar. Then I added long-grain Basmati rice so that each kernel was coated with the butter, spice, sugar mixture.
     

     
    Then I added a can of lite coconut milk and two cups of water. I found that I needed to add a bit more water than her recipe called for. I followed the rest of her ingredients and steps to the letter, adding the golden raisins 5 minutes before the rice was cooked. This recipe was awesome. You can omit the curry powder if you don't like curry but you honestly won't taste it. The spice mix makes it!
    Tasted like the stuff my Cuban friend's mother made me when I was a kid.
    We loved this recipe. I was very easy to make and came out great. We loved the raisins in it. We almost skipped them because it did not sound but decided to try it to the recipe the first time. We fell in love with it and now it is one of our favorites.
    I had to throw the rice because it was one hour after and it was uncooked. I followed the recipe and I love coconut rice but it didn't work. I suggest to go recetas.com and try Pilar Velez recipe. It will save some trouble and frustration
    using canned coconut milk and coconut flakes make this recipie taste so bland. I ommitted the raisins, well, because I always do! But yeah, if you really want to make a good arroz con coco you have to use a real coconut. Drain the water, and set it aside. Grate the meat, and squeeze out any excess liquid that you can from the meat, saving it. Then follow the recipie. There's actually a good recipie for it on recetas.com, if you can read in spanish.
    I did it for a shabat dinner, people love it!!
    Very bland flavor, I didn't like the raisins in this. The toasted coconut was good but couldn't save this recipe for me.
    I followed the recipe to the letter. Tasting the rice prior to adding the toasted coconut and raisins was a bit disappointing as it didn't have much of an added flavor. The toasted coconut and raisins definitely added a nice bit of flavor.
    When I saw the show she added 1 tblsp. of sugar & the recipe calls for more, so I added the sugar to taste It came out really good I usually make it with real coconut water & use the actual coconut but it takes time, so thats why I decided to try this recipe. Just keep an eye on the stove & as soon as the tunels start to come up lower it to low so it can cook evenly.
    the ratio water/rice was not accurate for me. I had to keep adding water until the rice was tender. it might had been the rice I used. However, the flavor was very good. I like the raisins in this recipe which others did not have.
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