Name: Arroz con Titoté (Colombian Coconut Rice)
Total time: 1 h
Cuisine: Central & South AmericanLatin America & Caribbean
Ingredients: 1 (14-ounce) can coconut milk; 1 1/2 cups long-grain white rice; 2 1/4 cups water , divided; 1/3 cup raisins; 2 tablespoons packed dark brown sugar; 1 teaspoon table salt; Lime wedge

Why This Recipe Works

Arroz con titoté is popular along the Caribbean coast of Colombia. It is similar to a classic pilaf, but it uses coconut oil rather than olive oil. We started ours by boiling pure coconut milk (the preservatives and emulsifiers in some products can interfere with the reducing process) in a partially covered saucepan until the water evaporated, leaving the fat behind. After browning the particles of coconut that were suspended in the fat, we added the rice, which had been rinsed to remove excess surface starch that would otherwise make the finished product sticky. Adding just enough water to hydrate and gel the starches in the rice ensured that the cooked grains would be light and fluffy. We added a small amount of sugar and raisins, which are traditional ingredients, to enhance the natural sweetness of the coconut. Finishing with a spritz of lime juice brought all the sweet, salty, nutty flavors into focus.

Before You Begin

Our favorite coconut milk is from Aroy-D; do not use a product with additives or the milk won't cook properly. Do not use low-fat coconut milk here. The coconut solids may bond to the surface of your saucepan in step 2, but they will release as the rice cooks. Browning the coconut milk adds nutty depth, so the small amount of sugar and raisins does not make the dish taste particularly sweet. Serve with grilled or broiled fish or meat. Don't omit the lime wedges; they bring all the flavors into focus.

Instructions

Pour coconut milk into large saucepan. Cover, leaving lid slightly ajar so steam can escape. Cook over medium-high heat, stirring occasionally, until coconut milk is reduced by about three-quarters and begins to sputter, 10 to 12 minutes. While coconut milk cooks, place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with your hands, until water runs clear. Drain thoroughly.

Reduce heat to medium. Uncover saucepan and cook, stirring frequently, until fat separates from coconut solids, about 2 minutes. Continue to cook, stirring frequently, until coconut solids turn deep brown (solids will stick to saucepan), about 3 minutes longer. Add rice and cook, stirring constantly, until grains are well coated with fat. Stir in ½ cup water (mixture may sputter) and scrape bottom and sides of saucepan with wooden spoon to loosen coconut solids. Stir in raisins, sugar, salt, and remaining 1¾ cups water. Bring mixture to boil. Adjust heat to maintain low simmer. Cover and cook until all liquid is absorbed, 18 to 20 minutes.

Remove saucepan from heat and let sit, covered, for 10 minutes. Mix rice gently but thoroughly and transfer to serving bowl. Serve with lime wedges.