Arroz Con Coco Coconut Rice Recipes

COCONUT RICE: ARROZ CON COCO

Coconut Rice: Arroz con Coco image

This savory coconut rice (arroz con coco) has the delicious caramel flavor of toasted coconut and sweet raisins.

Provided by Marian Blazes

Categories Side Dish Dinner

Time 50m

Yield 6

Number Of Ingredients 6

Ingredients

1 (13.5-ounce) can coconut milk
2 cups rice
1/4 cup raisins
3 cups water
1 teaspoon salt
1 to 2 tablespoons sugar

Steps:

Place the coconut milk in a heavy saucepan over medium heat and bring to a boil.
Simmer the coconut milk, uncovered, until the liquid has evaporated and the coconut solids start to separate from the oil. Continue to cook, stirring constantly, until the coconut solids have turned a dark golden brown color.
Stir the rice and the raisins into the pot with the coconut milk. Add the water, the salt, and the sugar, and mix well.
Bring the water to a boil, then lower the heat and simmer the rice, covered, for about 15 to 20 minutes. Turn off the heat and let the rice remain on the stove for another 5 to 10 minutes, covered.
Fluff the rice and serve.

Nutrition Facts : Calories 229 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 0 g, Protein 3 g, SaturatedFat 12 g, Sodium 367 mg, Sugar 8 g, Fat 14 g, ServingSize 4-6 portions (4-6 servings), UnsaturatedFat 0 g

COCONUT RICE (ARROZ CON COCO)

Coconut Rice (Arroz con Coco) image

Provided by Ingrid Hoffmann

Categories side-dish

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 cups long-grain white rice
6 cups light coconut milk
1 tablespoon, plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Steps:

Place the rice, 3/4 cup of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

COCONUT RICE PUDDING - ARROZ CON COCO

Coconut Rice Pudding - Arroz Con Coco image

Make and share this Coconut Rice Pudding - Arroz Con Coco recipe from Food.com.

Provided by PanNan

Categories Dessert

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 cups white rice, uncooked
4 cups water
1 lemon peel
2 cinnamon sticks
1/2 teaspoon salt
2 cups unsweetened coconut milk (Conchita is an excellent brand)
3 cups whole milk
1 cup sweetened flaked coconut
1 cup unbleached cane sugar
2 cups heavy cream (whipping)
cinnamon (to garnish)

Steps:

Place the rice, water, lemon peel, cinnamon sticks, and salt in a large saucepan. Bring to a boil, reduce heat to low, and cook uncovered until the rice is soft, about 25 minutes or so. Remove the lemon peel and cinnamon sticks.
Add the coconut milk, whole milk, shredded coconut, and sugar to the rice and cook over very low heat, uncovered, stirring frequently until thick, about 30 min to one hour. At this point the rice should be very sticky with most of the milk absorbed. TIP: Keeping the heat low will reduce the number of stirrings.
Now, gently stir in the heavy cream and continue cooking over low heat, just long enough to warm the rice completely.
Sprinkle with cinnamon and serve immediately.

Nutrition Facts : Calories 931.4, Fat 55.2, SaturatedFat 39.7, Cholesterol 120.9, Sodium 336.2, Carbohydrate 101.3, Fiber 2.4, Sugar 46.2, Protein 11.6

ARROZ DE COCO

Arroz De Coco image

This is being posted for ZWT 2006, African region. It is a Mozambique rice recipe that I think would go quite nicely with a spicy chicken dish or a curry dish.

Provided by JanetB-KY

Categories Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons oil
1/2 cup finely chopped onion
1 small green bell pepper, seeded, deribbed & finely chopped
1 cup uncooked white rice
1 1/2 cups coconut milk
2 medium ripe tomatoes, peeled and finely chopped (or sub 2/3 cup canned diced tomatoes)
1 teaspoon salt
2 teaspoons finely chopped fresh hot chili peppers

Steps:

In a heavy bottomed large saucepan heat the oil over medium heat; drop the onions and green pepper in it and cook, stirring frequently, for about five minutes or until they are soft but not browned.
Add the rice and stir for two to three minutes more, until the rice is evenly coated; then stir in the coconut milk, tomatoes and salt and bring to a simmer over medium heat.
Cover the pan tightly, reduce the heat to low and simmer for about 20 minutes or until all the liquid has been absorbed and the rice is tender but not mushy.
Remove the pan from the heat, stir in the chilis and taste for seasoning adding salt if needed; cover again and let rest for 10 minutes before serving; fluff before serving.

Nutrition Facts : Calories 471.1, Fat 26.9, SaturatedFat 18.4, Sodium 645, Carbohydrate 53.2, Fiber 5.2, Sugar 10.2, Protein 7.2

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