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Arroz con Coco (Colombian Coconut Rice)

ByKristen Wood Last updated
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This Arroz con coco recipe is the perfect side dish for your favorite savory meals! Rich, subtly sweet, and aromatic, it’s filled with a deep coconut flavor that lingers in the best of ways. Naturally gluten-free, vegan, and vegetarian!

A plate of Arroz con Coco—cooked rice blended with raisins—is served with a spoon on a light-colored surface.
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A Note From Kristen

I first tasted arroz con coco on a trip to Colombia, and honestly, it was one of the best things I’ve ever eaten. The creamy, coconut-scented rice with its touch of sweetness and caramelized bits completely won me over. Ever since, I’ve been trying to recreate that magic at home. This version uses simple ingredients like coconut milk, brown sugar, and rice, but the flavor is anything but simple. It’s got everything I love in one dish — sweet, savory, a little indulgent, and deeply comforting. I hope you love it as much as I do!
~Kristen

A bowl of Arroz con Coco, cooked rice mixed with raisins, sits on a wooden surface with a spoon resting inside.

What is Arroz con Coco?

Arroz con coco is a coconut rice dish from Colombia’s Caribbean coast. It’s made by cooking rice with coconut milk, panela (or brown sugar), and raisins. The result is sweet, savory, and a little sticky — in the best way! I first had it in Cartagena, Colombia, and couldn’t believe how something so simple could taste so special. It’s usually served as a side, but honestly, I could eat a whole bowl on its own. Pure comfort!

A close-up of a bowl of Arroz con Coco—cooked rice mixed with raisins—with a spoon resting in the bowl.

Ingredient Notes

Please keep in mind that this is just a quick overview. Visit the full recipe for amounts and instructions!

  • Full-Fat Coconut Milk: Gives this homemade coconut rice its signature tropical flavor and richness. 
  • White Rice: Acts as the foundation of the dish that absorbs all the flavors of the ingredients. It is best to use long-grain rice, such as jasmine rice or basmati rice, for this recipe, as it will absorb flavors without turning mushy.
  • Water: Balances the richness of the coconut milk and provides enough liquid to cook the rice properly.  
  • Raisins: Optional, but traditional. They add sweetness and chewiness to this rice dish.
  • Brown Sugar: Adds sweet undertones that bring out the dish’s coconut flavor. Traditionally, arroz con coco is made with panela, an unrefined cane sugar that’s not always easy to find in the States. Brown sugar makes a great substitute with a similar rich, caramelized taste. You can use either!
  • Salt: Rounds out the flavors of the dish.
A white bowl filled with Arroz con Coco—cooked rice mixed with raisins—and a fork, placed on a wooden surface.

How to Make Coconut Rice

01

SIMMER

Over medium heat, add the can of coconut milk into the saucepan. Stir occasionally and let it simmer for about 10-15 minutes or until golden brown coconut solids form at the bottom.

Three photos show stages of blooming active dry yeast in water—hydrated yeast, bubbling and foaming yeast, and a spoon lifting the foamy yeast mixture—an essential step when making breads or even treats like Arroz con Coco.

02

ADD RICE

Add the rice to the saucepan with the coconut solids. Stir and toast the mixture for about 2 minutes.

A pot containing uncooked white rice and browned bits, often seen in dishes like Arroz con Coco, being stirred with a blue spatula on a wooden surface.

03

HYDRATE AND SIMMER

Add the rest of the ingredients. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for another 15 minutes. 

Arroz con Coco ingredients—uncooked rice, raisins, and liquid—sit together in a saucepan on a wooden surface, ready to be transformed into this classic dish.

04

LET IT SIT

Turn off the heat and let the rice sit, covered, for 10 minutes.

Cooked white rice with browned and slightly burnt bits at the bottom inside a pot, similar to the crispy layer found in Arroz con Coco.

05

FLUFF AND SERVE

Fluff the rice with a fork and serve warm. Enjoy!

A close-up of Arroz con Coco, cooked rice mixed with raisins in a bowl, with a fork partially inserted into the mixture.
A close-up of a bowl of Arroz con Coco—cooked rice mixed with raisins—captured in detail, with a metal spoon partially visible on the right side.

Serving Ideas

A bowl of Arroz con Coco—cooked rice mixed with raisins—is served with a metal spoon on a light-colored wooden surface.

Expert Tips

  • Cooking the coconut milk until it splits into golden brown bits (called titoté) at the bottom of the pan is key to giving this dish an authentic Colombian style.
  • When you’re close to the titoté forming, you’ll notice the oil separating from the coconut milk. The oil stays behind as the solids turn golden brown and caramelize. If you’re unsure, give it more time — depending on the coconut milk’s fat content and your stovetop temperature, this can take up to 30 minutes.
  • Make sure you’re using full-fat coconut milk for this recipe, as light coconut milk won’t reduce or caramelize the same way.
  • Rinse the rice grains before using them. This removes excess starch, which helps the rice grains cook more evenly.
A close-up of a bowl of Arroz con Coco, delicious cooked rice mixed with raisins, with a spoon resting in the bowl.

More Delicious Rice Recipes You Might Love

A plate of Arroz con Coco—cooked rice blended with raisins—is served with a spoon on a light-colored surface.

Arroz con Coco (Colombian Coconut Rice)

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Arroz con coco is sweet, savory, and totally comforting! Check out how to make this Colombian coconut rice right at home.
Author: Kristen Wood
Servings: 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
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Course: Appetizer, Main Course, Side Dish
Cuisine: Colombian
Diet: Gluten Free, Vegan, Vegetarian

Ingredients

  • 1 13.5-ounce can full-fat coconut milk
  • 1 cup long-grain white rice such as jasmine or basmati
  • 1 cup water
  • ¼ cup raisins optional, but traditional
  • 1 tablespoon brown sugar
  • ½ teaspoon salt
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Instructions

  • Pour the entire can of coconut milk into a saucepan over medium heat, stirring occasionally. Let it simmer until it separates and forms golden brown coconut solids at the bottom, about 10–15 minutes. This step is key for flavor!
  • Add the rice to the pot with the caramelized coconut solids and stir to coat the grains. Toast for 1–2 minutes.
  • Add the water, sugar, salt, and raisins (if using).
  • Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
  • Turn off the heat and let the rice sit, covered, for 10 minutes.
  • Fluff with a fork and serve warm.
  • Enjoy!

Notes

Please visit the full post above this recipe card for step-by-step process photos, special tips, and more!
Storage and Reheating
Keep the coconut rice in a sealed, airtight container, and then keep it in the refrigerator for up to 5 days. For the best flavor and texture, however, opt to consume it within 3 days. However, if it smells off or sour, discard it immediately.
You can reheat the Arroz con coco on the stove-top or in the microwave. Add a tablespoon or so of coconut milk or water per cup of rice to help loosen it up.

Nutrition

Serving: 1serving | Calories: 138kcal | Carbohydrates: 31g | Protein: 2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 200mg | Potassium: 88mg | Fiber: 1g | Sugar: 2g | Vitamin C: 0.3mg | Calcium: 13mg | Iron: 0.4mg
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Kristen is a writer, photographer, recipe developer, and certified functional nutrition expert. She is also the author of Fermented Hot Sauce Cookbook, Vegetarian Family Cookbook, and Hot Sauce Cookbook for Beginners. Her work has been featured in various print and online publications including Elle, NBC, Chicago Sun-Times, Martha Stewart, MSN, New York Daily News, Healthline, and many more. Kristen is also a syndicated writer for The Associated Press.

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