Colombian Coconut Rice (Arroz con Coco)
Arroz con coco Say it: ah-ROHS kohn KOH-koh
Arroz con coco is the sweet-savory coconut rice of Colombia's Caribbean coast, served at family lunches and celebrations next to fried fish, patacones and seafood stews. Long-grain rice simmers in liquid pressed from freshly grated coconut, sweetened with panela and often studded with raisins, so the grains come out glossy, tender and fragrant. Toasting the rice first gives it a faint nutty depth, and the coconut fat leaves the bottom layer lightly caramelized. It is simple, deeply comforting and unmistakably coastal.
Colombian Coconut Rice (Arroz con Coco)
Arroz con coco
Pronounced ah-ROHS kohn KOH-koh
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Easy
Also egg-free.
Allergens: contains nuts. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Coconut base
For the rice
Method
If using a fresh coconut, crack it, pry out the flesh, peel away the brown skin and grate it coarsely — you should have about 3 cups (240 g). Put the grated coconut in a bowl, pour over 2 cups (480 ml) of the hot water and let stand for 10 minutes; if using shredded coconut, soak it the same way and blend the mixture for 30 seconds to release more flavor.
Line a sieve with a clean kitchen towel and squeeze the soaked coconut over a bowl to collect the thick coconut liquid. Return the pulp to the bowl with the remaining 1/2 cup (120 ml) hot water, squeeze again, and combine both pressings — you need about 2 1/4 cups (540 ml) in total, so top up with a little water if short. If you used shredded coconut, stir the coconut oil into the strained liquid.
Rinse the rice under cold running water until the water runs mostly clear, then drain it well and shake off the excess.
Heat the 1 tbsp (15 ml) oil in a heavy saucepan over medium heat. Add the rice and stir for 2 to 3 minutes, until the grains look lightly toasted and smell nutty but have not browned.
Pour in the coconut liquid, then stir in the panela, salt and raisins, if using. Bring to a gentle boil, then reduce the heat to low.
Cover the pot and simmer gently for 18 to 20 minutes without stirring, until the rice is tender, the liquid is absorbed and small steam holes appear on the surface.
Take the pot off the heat and let it stand, covered, for 10 minutes, then fluff the rice with a fork, lifting the grains from the bottom and sides.
While the rice rests, toast the coconut flakes in a dry skillet over medium-low heat for 2 to 3 minutes, until pale golden and fragrant, and scatter them over the rice just before serving.
Regional variant: Arroz con coco titoté (San Andrés and the Caribbean coast)
Before adding the rice, simmer the coconut liquid with the panela in the pot over medium heat, stirring often, for 5 to 8 minutes, until it darkens to a deep golden brown and the coconut oil starts to separate and sizzle at the edges. Then stir in the toasted rice with the salt and raisins, add a splash of hot water if the mixture looks dry, cover and cook as above. The result is darker, sweeter and slightly chewier.
Cook's notes
- Keep the heat low once the liquid comes to a boil and use a heavy pot, so the sweet coconut base does not scorch on the bottom.
- Do not stir the rice while it simmers; leaving it alone keeps the grains separate and tender instead of sticky.
- Fresh coconut gives the deepest flavor, but soaked unsweetened shredded coconut with a little coconut oil is a good everyday stand-in.
Serve with
Fried fish or mojarra, patacones, shrimp or crab stew and lime wedges; on the coast it comes with a cold beer or fresh fruit juice.
Make ahead and storage
Cool, cover and refrigerate for up to 3 days; reheat gently in a covered pot over low heat with a splash of water, or in the microwave, to loosen the grains.
