Arroz Con Coco Recipes

COCONUT RICE (ARROZ CON COCO)

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: ARROZ CON COCO

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.

ARROZ CON COCO

Steps:

• Combine the coconut milk and sugar in a medium saucepan over medium heat. Bring to a boil, stirring frequently, and cook until the mixture darkens in color, 5 to 10 minutes. Add the rice and salt, then cover; adjust the heat so the mixture simmers gently.
• Cook until all the liquid is absorbed, 15 to 20 minutes; let stand for about 10 minutes before serving. During that time, if you like, toast the coconut in a dry skillet, shaking occasionally, until lightly browned. Stir into the rice just before serving.

ARROZ DE COCO

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.

ARROZ CON GANDULES

Steps:

• Heat oil on medium heat.
• Add in onion, red pepper, green pepper, garlic and ajicito (aji) and 2 tablespoons of vinegar. Saute for 10 minutes on medium heat stirring every minute or so. (Do not cover until last step).
• Drain dry pigeon peas and reserve liquid. Add in dry pigeon peas and cook for another 5 minutes on medium heat.
• Add in tomato sauce and 1 tablespoon of vinegar. Bring to a boil.
• Add in rice, reserved dry pigeon pea liquid, water and salt. Boil on high heat until water cooks down and bubbles are popping on the surface of the rice.
• Break cilantro stalks in half and mix into wet rice. Cover and cook on low heat for 15 minutes or until fully cooked.