COCONUT RICE (ARROZ CON COCO)
Provided by Ingrid Hoffmann
Categories side-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 6
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.
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 PUDDING - ARROZ CON COCO
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
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
COCONUT LENTILS AND RICE (ARROZ CON LENTEJAS Y COCO)
Make and share this Coconut Lentils and Rice (Arroz Con Lentejas Y Coco) recipe from Food.com.
Provided by threeovens
Categories Long Grain Rice
Time 55m
Yield 8 portions, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in a skillet, then sauté onion until it is softened and begins to color, 5 to 8 minutes; add lentils and 1 cup of water.
- Cook, covered, about 30 minutes until lentils are tender.
- Stir in rice and salt, add coconut milk; cover and simmer about 20 minutes until rice is tender and liquid is absorbed.
ARROZ CON COCO
A different type of coconut rice, one that is made fairly sweet but served with savory (even spicy) foods, like Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce (page 414). You can add about 1/3 cup raisins or corn or thinly sliced and lightly browned ripe plantains (page 472) or even a bit of cinnamon.
Yield makes 4 servings
Number Of Ingredients 5
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.
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- Remove the pan from the heat and add the water carefully. (Oil has a boiling point MUCH higher than water. So when you add the water it will sputter and steam. BE CAREFUL!) Stir to combine.
- Return the pan to the heat and bring the mixture to a simmer. Then, reduce the heat to low, cover and cook the rice for 15 minutes.
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