Colombian Coconut Rice – Arroz Con Coco Frito

Drain the coconut water, collect it and add it with warm water to 250 ml.

Grate the coconut meat, add the coconut water, work everything together by hand and squeeze on a sieve to collect the 1st coconut milk. Set aside.

Repeat this process three more times until you have 3 more cups of coconut milk. Do not combine these 3 cups with the milk you first obtained.

In a medium saucepan, make the first milk as well as the sugar form and over medium heat until the contents take on the color of burnt caramel (“color de caramelo quemado”). Pour in the remaining coconut milk and stir until there are no more brown pieces.

Add salt and the long grain rice. Bring to a boil over high heat, then reduce the heat and gently toss until craters appear on the surface of the rice. If you want to use raisins, add them now. Cover the saucepan and steam over very low heat until the long-grain rice is cooked.

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