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Epicurious

Arroz con Coco

A different type of coconut rice, one that is made fairly sweet but served with savory (even spicy) foods, like Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce (page 414). You can add about 1/3 cup raisins or corn or thinly sliced and lightly browned ripe plantains (page 472) or even a bit of cinnamon.

Recipe information

  • Yield

    makes 4 servings

Ingredients

3 cups coconut milk, homemade (page 584) or canned (about two 12- to 14-ounce cans)
1/3 cup sugar
1 1/2 cups long-grain rice
Pinch of salt
1/2 cup unsweetened shredded coconut, optional

Preparation

  1. Step 1

    Combine the coconut milk and sugar in a medium saucepan over medium heat. Bring to a boil, stirring frequently, and cook until the mixture darkens in color, 5 to 10 minutes. Add the rice and salt, then cover; adjust the heat so the mixture simmers gently.

    Step 2

    Cook until all the liquid is absorbed, 15 to 20 minutes; let stand for about 10 minutes before serving. During that time, if you like, toast the coconut in a dry skillet, shaking occasionally, until lightly browned. Stir into the rice just before serving.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsColombianSouth AmericanLatin AmericanCoconutFruitRiceRice & GrainsSideDinnerDairy FreeGluten FreeVeganVegetarian5 Ingredients or FewerSimmerCookbooks
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