Brown Coconut Rice.
25
Minutes
Brown Coconut Rice
The name titoté refers to the brown curls that result after coconut milk is cooked long enough to “curdle” and separate. It has a concentrated, toasted, aromatic coconut flavor that nothing else equals.
Ingredients
Brown Coconut Rice
- 4 cup Coconut milk
- 1/3 cup Raisins
- 2 cup Rice
- 1 tbsp Brown sugar
- 2 tsp Salt
- 4 cup Water
Arroz con Coco y Pasas Titote
- 4 tazas Leche de coco (fresca o lata)
- 1/3 taza Uvitas pasas
- 2 tazas Arroz
- 3 cucharadas Azúcar morena
- 2 cucharaditas Sal
- 4 tazas Agua
Instructions
English
- In a medium pot or caldero* over medium heat pour the coconut milk, and cook for 15 to 20 minutes; the milk will reduce to the point of separating into coconut oil and brownish crumbs. Scrape the bottom of the pot as soon as you see the milk has turned into oil, and continue to do so until the crumbs look light brown. These crumbs are called titoté.
- Sprinkle the raisins and sauté in the coconut oil and crumbs for 2 minutes, until they plump up.
- Add the rice, brown sugar, and salt. Stir for 2 minutes.
- Add 4 cups of water and bring to a boil.
- As soon as you see the rice on the surface, and most of the water hasevaporated, cover the pot; reduce to minimum heat and cook for 20 minutes.
- Serve.
Español
- En un caldero fuego medio vierta la leche de coco y cocine durante 15 a 20 minutos o hasta que suelte el aceite, continúe hasta que se forme una café marrón en el fondo del caldero, Pase una cuchara y raspe para remover este pegado marrón que se llama titote.
- Agregue las pasitas y cocine hasta que soplen, unos 2 minutos.
- Vierta el arroz, azúcar y sal y sofría 2 minutos.
- Vierta el agua o traiga al hervor. Baje la temperatura a mínimo, tape y cocine hasta que el arroz abra y este seco, 20 minutos.
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