Photo: Arroz con Coco: Coconut Rice Recipe
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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By janie.mendez_88...
Milwaukee, WIja...
on April 11, 2013
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Tried it and loved it yum.
By Wine-O
Orlando, FL
on May 09, 2011
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THANK YOU pwnewman2003 from Charlotte, NC. I'm scared to think what it would turn out like without all the spices!
By pwnewman2003_11...
Charlotte, NC
on November 07, 2009
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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!
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