Arroz Con Coco Food

COCONUT RICE (ARROZ CON COCO)

Coconut Rice (Arroz con Coco) image

Provided by Ingrid Hoffmann

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 6

Ingredients

3 cups long-grain white rice
6 cups light coconut milk
1 tablespoon, plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Steps:

Place the rice, 3/4 cup of water, the coconut milk, sugar and the salt in a medium saucepan and stir to combine. Bring the rice to a boil, then reduce the heat to medium-low and simmer until the water has evaporated to just below the level of the rice and little holes begin to form on the surface, stirring occasionally so that the rice doesn't stick to the bottom of the pan and burn. Reduce the heat to the lowest setting, cover the saucepan and continue to cook until the rice is tender, 20 to 25 minutes.
Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted coconut and serve.

ARROZ CON LENTEJAS Y COCO - COLOMBIAN COCONUT RICE WITH LE

Arroz Con Lentejas Y Coco - Colombian Coconut Rice With Le image

Posted for ZWT 7. I modified the recipe slightly by decreasing the coconut milk and increasing the water. Sourced from http://southamericanfood.about.com

Provided by Coasty

Categories White Rice

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 medium onion, chopped
3 tablespoons olive oil
1 cup lentils, washed
2 cups rice
2 teaspoons salt
500 ml coconut milk
500 ml water

Steps:

Sauté the onion in the oil until soft and golden (5-8 minutes).
Add the lentils and 250ml water, and cook, covered, for about 30 minutes.
Stir in the rice and the salt. Stir in the coconut milk and 250ml water.
Cover and simmer for about 20 minutes more, until rice is tender and the liquid has been absorbed.

Nutrition Facts : Calories 505.8, Fat 25.3, SaturatedFat 17.1, Sodium 790.8, Carbohydrate 62.3, Fiber 3.8, Sugar 1.4, Protein 9.2

ARROZ CON GANDULES Y LECHE DE COCO

Arroz Con Gandules Y Leche De Coco image

This recipe goes well with baked chicken or pork chops. As always a nice side salad to make it great! With the touch of coconut milk, this recipe will bring a touch of the Puerto Rico in to your kitchen.

Provided by Chef Riveratime

Categories < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 (15 1/2 ounce) can coconut milk (goya)
1/4 teaspoon sazon goya with coriander and annatto
1 (15 1/2 ounce) can pigeon peas (gandules, goya)
1/2 lb ham (not sliced)
1 (8 ounce) can tomato sauce (goya)
1/2 cup oil (canola oil is healthier)
4 cups water
3 cups rice (goya medium grain rice or long is fine)
2 teaspoons adobo seasoning
2 teaspoons onion powder
2 teaspoons garlic powder
salt
2 teaspoons sofrito sauce

Steps:

In a large pot add sazon, oil, sofrito, onion powder, garlic powder, adobo, ham, gandules, coconut milk, and tomato sauce. Simmer over medium fire. Stir ingredients together and let heat up for about 3 minutes. Add water continue to mix all ingredients together.Add salt to taste. Let it simmer until it comes to a boil. When water is boiling add rice. Stir in the rice so it all evens out with taste. Cover the pot. When you see all the water has dried stir rice so it all cooks evenly. Covering the the rice allows it to cook but also helps to keep it nice and moist not dry and hard. (if rice seems a bit hard just sprinkle a bit a water on top and cover) at times this will happen if it's your first time making rice.

More about "arroz con coco food"

ARROZ CON COCO (COLOMBIAN COCONUT RICE) • CURIOUS …

Turn the heat to medium high and continue to cook until the rice grains begin to turn golden brown, 3-4 minutes. Remove the pan from the …
From curiouscuisiniere.com
4.8/5 (6)
Category Side Dish
Cuisine South American
Total Time 1 hr 35 mins

In a wide saucepan, heat the coconut milk until simmering. Reduce the heat to medium low and simmer, stirring often, until the coconut milk has reduced to the point where it becomes a thick paste and the solid coconut pieces begin to turn a deep golden brown, 50-60 minutes. (As it reduces, you will hit a point, once it is nearly reduced completely, where the coconut oil will come out of the milk and the mixture will start to separate into clear liquid (fat) and white parts (coconut solids). If, once your coconut milk has nearly completely reduced, you don’t see this separation; your coconut milk has too many stabilizers in it to let the fat separate out. Add 2 Tbsp vegetable oil-- or better yet, coconut oil-- to the reduced coconut milk and continue cooking until the coconut solids turn golden brown.)
Once you have a golden brown coconut paste, add the rice, sugar, and salt. Turn the heat to medium high and continue to cook until the rice grains begin to turn golden brown, 3-4 minutes.
Remove the pan from the heat and add the water carefully. (Oil has a boiling point MUCH higher than water. So when you add the water it will sputter and steam. BE CAREFUL!) Stir to combine.
Return the pan to the heat and bring the mixture to a simmer. Then, reduce the heat to low, cover and cook the rice for 15 minutes.

Arroz Con Coco Food

COCONUT RICE (ARROZ CON COCO)

ARROZ CON LENTEJAS Y COCO - COLOMBIAN COCONUT RICE WITH LE

Posted for ZWT 7. I modified the recipe slightly by decreasing the coconut milk and increasing the water. Sourced from http://southamericanfood.about.com

ARROZ CON GANDULES Y LECHE DE COCO

This recipe goes well with baked chicken or pork chops. As always a nice side salad to make it great! With the touch of coconut milk, this recipe will bring a touch of the Puerto Rico in to your kitchen.

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