Arroz con Coco Recipe

Colombian · Side dish · 35 min total

A creamy, fragrant Colombian rice dish cooked in coconut milk and water, often served with fish or seafood.

Ingredients

• 2 cups long-grain white rice
• 1 can (13.5 oz) unsweetened coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 tablespoon vegetable oil
• 1/4 cup grated fresh coconut (optional, for garnish)

Instructions

1. Rinse the rice in a fine-mesh strainer until the water runs clear. Drain well.
2. In a medium saucepan, combine the coconut milk, water, and salt. Bring to a boil over medium-high heat.
3. Add the rice and stir once. Reduce heat to low, cover tightly, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender.
4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
5. Heat the vegetable oil in a small skillet over medium heat. Add the grated fresh coconut (if using) and toast until golden, about 2 minutes. Sprinkle over the rice before serving.

Tips

• For a richer flavor, substitute the water with additional coconut milk.
• Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.

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