Arroz con coco y uvas pasas is a delightful Colombian dish that marries the creamy richness of coconut rice with the sweet chewiness of raisins. This tropical treat offers a burst of flavor, perfect as a side dish or a sweet main course. Its unique blend of ingredients showcases the vibrant culinary culture of Colombia, making it a must-try for those exploring authentic Latin American cuisine.
Arroz con Coco y Uvas Pasas
Prep Time:
10 minutes
Cook Time:
1 hour
Total Time:
10 minutes
Carribean Colombian Costal Dish is the perfect combination of sweet and savory. Pairs beautifully with meat dishes (fish, beef, chicken) and a fresh salad.
Ingredients
- 2 cups White Rice
- 1 can coconut milk, refrigerated before use
- 2 tablespoons raisins
- 3 cups water
Instructions
- In a large pot, set heat to low to medium heat. With a spoon, scoop out the coconut milk cream solids (the white that floats on top of a well-regfridgrated can)
- Cook down the coconut solids until it’s reduced and it starts to caramelized. The color should light brown.
- Add in the raisins and genty stir. The raisins should start to swell up and increase in size. Add in the rice and coat it well.
- After about a minute, add in the water and remaining coconut milk from the can.
- Cover, reduce heat to low and cook until the water has evaporated.
Notes
If the coconut milk solids are not caramelizing, you can add 1-2 tablespoons of can sugar to help the process.
