Arroz con Coco (Colombian Coconut Rice)

Method

1. 1

   Pour the coconut milk into a heavy pot and boil it down HARD, uncovered and stirring occasionally, until it splits and its solids brown into titoté — about 20 patient minutes.

   💡 This step looks wrong (curdled, oily, browning) right up until it is perfectly right. Keep the heat up and trust it.

2. 2

   Stir in the brown sugar and let it caramelize slightly into the titoté, then add the rice and fry it for a minute or two, stirring, until every grain is coated and glossy.

3. 3

   Pour in enough water to cover the rice by about 2cm, add salt and the raisins if using, and bring to a boil.

4. 4

   Cover, reduce the heat to low, and cook 18 minutes without lifting the lid.

5. 5

   Take the pot off the heat and let it rest, still covered, for 10 minutes so the rice finishes steaming.

   💡 Resist stirring or peeking — the trapped steam is what finishes the grains.

6. 6

   Fluff with a fork and serve alongside fried fish and patacones, sand optional.