Arroz con Coco (Colombian Coconut Rice)
Arroz con coco is sweet, savory, and totally comforting! Check out how to make this Colombian coconut rice right at home.
Servings: 6 servings
Calories: 138kcal
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
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!
Video
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
