Colombian Coconut Rice (Arroz Con Coco

• Vegan
• Gluten free

• Canned Goods

  • 1 14 oz Can Coconut milk

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 Salt + pepper
  • 1 tsp Sugar

• Nuts & Seeds

  • 1/2 cup Coconut flakes, Unsweetened

• Liquids

  • 1/4 cup Water

Found on livingsweetmoments.com

Description

Directions

• In a heavy bottomed pan, pour HALF A CAN (or 3/4 cup) of coconut milk. Stir frequently over low heat
• Scrape down the bottom of the pan with a wooden spoon. It will release the coconut bits
• As the liquid reduces, its going to get thicker and the coconut oil will start separating from the milk
• Keep stirring on low heat and scraping the bottom of the pan
• You will start seeing a super thick paste and little bits
• Finally those little bits will turn into caramel color
• When the bits turn into caramel color, add the rest of the coconut milk, water, rice, salt and pepper
• Simmer and cover with a lid until the liquid dries up and the rice is cooked
• If the rice is not cooked and the liquid has dried, add a bit more water
• Meanwhile, toast the coconut flakes on a dry pan over medium heat. Stir every few minutes to avoid burning them
• Toss the coconut flakes into the rice
• Check for seasoning
• Enjoy!