Caribbean Coconut Rice with Raisins (Arroz con Coco Titoté) SECRETS OF COLOMBIAN COOKING #chefpachi

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk reduces calories and is dairy-free.

white rice

🥗Healthier: brown rice

💰Cheaper: jasmine rice

Brown rice adds fiber while jasmine rice is often cheaper.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener with a unique flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil enhances the coconut flavor.

In a medium pot or caldero, heat the coconut milk over medium heat. Cook for 15 to 20 minutes until the milk reduces and separates into coconut oil and brownish crumbs (titoté). Continuously scrape the bottom of the pot as the milk transitions to oil and crumbs until they turn light brown.

Add the raisins to the pot with the coconut oil and titoté. Sauté for about 2 minutes until the raisins plump up.

Stir in the rice, brown sugar, and salt. Cook for another 2 minutes, ensuring the rice is well-coated with the mixture.

Pour in the 4 cups of water and bring to a boil. Once you see the rice surface and most of the water has evaporated, cover the pot, reduce the heat to low, and let it simmer for 20 minutes.

Fluff the rice gently before serving to distribute the titoté and raisins evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens