Arroz con coco colombiano

Ingredientes

• 1 cup of brown rice (soaked, see post for details)
• Coconut solids from a chilled large can of FULL FAT coconut milk
• 1 cup of coconut milk
• 1 cup of water (plus more if needed)
• 1 tbsp of coconut sugar
• 1/3 cup of raisins (optional)
• 1/2 tsp of himalayan pink salt

Preparación

1. 1

   Heat the coconut solids in a heavy base saucepan or skillet and bring to a boil.

2. 2

   Reduce heat to medium and stir the coconut solids until they separate from the oil. This should take roughly 10-15 minutes. if using a full can of coconut milk this will take at least 30 minutes to achieve.

3. 3

   After a while dark shredded particles should form (this is your titoté)

4. 4

   Skim off the excess oil from your titoté in the pan and discard.

5. 5

   Add the rice to the pan and coat with the coconut followed by the pink salt, coconut sugar, raisins and then stir.

6. 6

   Pour in the coconut milk and stir again.

7. 7

   Bring the milk to a boil, then reduce to simmer, covered, for about 20-25 minutes. During the given time check the liquid levels, if the rice isn't cooked through and the liquid has evaporated add 1/4 more of water. If the rice is cooked and still mushy, remove the lid and cook uncovered, checking every few minutes until the liquid has absorbed.

8. 8

   Fluff the rice and serve.