PUT INTO PRACTICE OUR TYPICAL RECIPE OF THE Atlantic and Pacific Coast

RICE WITH COCONUT

  • 6 Servings

  • Ingredients

  • 2 cups of rice
  • 1 large coconut
  • Preparation



  • 2 tablespoons brown sugar or panela 1 teaspoon salt
  • 5 cups of lukewarm water

Split the coconut, remove it from the shell and cut it into chunks. Blend it with 1 cup of warm water until you get a smooth paste. Pass this mixture through a strainer, pressing to get the most coconut milk. Reserve. Put the coconut pulp back in the blender and blend with another 2 cups of water. Strain again to get the second coconut milk, which will be less thick. In a medium saucepan or cauldron, heat the first coconut milk with the sugar and bring to a boil until all the liquid evaporates. When this happens, you will get the coconut oil. Keep cooking and stirring frequently until you get some dark brown lumps, at that time add the rice and sauté for 1 more minute, pour in the second coconut milk, the rest of the water and the salt.

Bring to a boil over medium heat until all the liquid dries and several holes (eyes) appear on the surface of the rice. Lower the temperature to a minimum, cover the pot and cook for 20 minutes until the rice is tender.