Arroz con Coco (arroz colombiano com coco)

Ingredientes

• 1 (14 oz) can coconut milk (* (full fat))
• 2 Tbsp coconut oil (or canola oil (if needed))
• 2 c white rice, (dry)
• 2 Tbsp sugar
• 1 1/2 tsp salt
• 3 c water
• 1/2 c unsweetened coconut flakes ((to top, if desired))

Modo de preparo

1. 1

   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.)

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Remove the rice from the heat and let rest for 10-15 minutes, covered.

6. 6

   Fluff with a fork before serving.