Coconut Rice "Arroz con Coco"
Votes: 2
Time: 45 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A traditional Caribbean dish served with fried plantains, fish and salad.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups long-grain white rice
- 1 can of coconut milk
- 2 tbsp of water
- 1/2 cup toasted coconut flakes
- 1 tbsp. l. plus 1.5 tsp. Sahara
- 1 teaspoon of salt
- 1/2 cup raisins
We recommend
Recipes with similar ingredients: long-grain rice, coconut water, coconut flakes, raisin
Cooking the dish according to the recipe:
- Place the rice in a medium saucepan, cover with 2 cups of water, add coconut milk, sugar and salt and stir.
Bring the contents of the pan to a boil. Then reduce the heat to medium-low and simmer, stirring occasionally. This will prevent the rice from sticking to the bottom of the pan and burning, until the water has evaporated to the level of the rice and small holes begin to form on the surface.
Reduce heat to low, cover the pan and continue cooking until the rice is tender, 20 to 25 minutes. - Fluff the rice with a fork and add the raisins. Cover the pan and let it sit, unheated, for 10 minutes, until the raisins are warm and juicy. Sprinkle the rice with toasted coconut and serve.
Recipe author - Ingrid Hoffman (Ingrid Hoffmann) chef, presenter, producer
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