Arroz con Titoté (Colombian Coconut Rice)
Every region that grows coconuts and rice marries them to make the grains rich and fragrant. Here is one of our favorite versions.
A cookbook recipe exclusively for ATK Essential members from One-Hour ComfortGather Your Ingredients
Key Equipment
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
1.
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.
2.
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.
3.
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.
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