← Nouns Cooking · Brazilian & Peruvian

Ingredients

• 400 ml full-fat coconut milk
• 400 g long-grain white rice, rinsed
• 600 ml Water
• 2 tbsp Sugar
• 1½ tsp Salt
• 40 g Raisins (optional)

Method

1. Pour the coconut milk into a heavy pot over medium heat. Let it bubble, stirring now and then, for 15–20 min, until the water evaporates, the oil separates and the solids turn a deep caramel brown. Watch closely at the end so it doesn’t burn.
2. Carefully pour in the water (it will spit), scraping up the browned bits, then stir in the sugar and salt and bring to the boil.
3. Add the rice (and raisins, if using), stir once and cook uncovered for 5 min, until the water level drops to the surface of the rice.
4. Cover tightly, turn the heat to low and cook for 20 min, until the rice is tender and has absorbed all the liquid.
5. Rest off the heat for 5 min, then fluff with a fork. Serve with fried fish, patacones and salad.

Tips

• The darker the caramelised coconut (without burning), the more toasty and brown the rice; this version is called titoté.
• A non-stick or heavy-based pot stops the sugary rice from catching.
• Cool leftover rice quickly, refrigerate within 1 hour and reheat only once, until piping hot.

Sources

Written in our own words after cross-checking these recipes:

My Colombian Recipes Curious Cuisiniere