Arroz con Coco Titoté (Rice with Coconut and Raisins)

by Erica Dinho on August 1, 2009

This post is also available in Spanish

Arroz con Coco Titote

Arroz con coco y pasas is also known as Arroz con Titoté and is a traditional recipe from the Caribbean region of Colombia. We usually prepare this recipe with fresh coconut milk, but just to make it easier I used canned instead. The first time I tried this rice was in a restaurant in Cartagena where it was served with fried trout and stewed yuca and was absolutely delicious.

Titoté is the caramelized leavings created as a result of cooking coconut milk for about 30 minutes. In Colombia you can find the titoté in jars which makes the recipe quicker to make.

Receta de arroz con Coco-Titote

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Ingredients

(4-6 Servings)

  • 2 cups coconut milk fresh or canned
  • 1 cup long-grain rice
  • 1 teaspoon salt
  • 2 cups water
  • 2 tablespoons sugar
  • 1/3 cup raisins

Arroz con Coco y Titote

Arroz con Titoté

Directions

  1. Place the coconut milk in a heavy sauce pan and cook over medium heat for about 30 minutes, scraping the bottom of the pan occasionally to prevent the titoté from burning.
  2. Add the rice and cook, stirring frequently until well coated with the titoté for 1 minute. Add the water, raisins, salt and sugar. Bring to a boil, stirring once.
  3. Reduce the heat to low and simmer gently. Cover for about 20 minutes or until the rice is tender and the water absorbed. Remove from the heat and let it stand for 5 minutes. Serve hot and enjoy.
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{ 24 comments… read them below or add one }

1 Anna August 1, 2009 at 8:58 AM

I absolutely love anything savory cooked with coconut milk, it makes everything so aromatic, you always have delicious food on your table. It’s a shame we are not neighbors. :-)

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2 Ann August 1, 2009 at 9:46 AM

Wow looks so yum

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3 Oysterculture August 1, 2009 at 12:29 PM

The Titoté addition to the recipe makes it sound extra special.

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4 Liz August 1, 2009 at 1:57 PM

Hi! I’m glad you are back. this rie with the coconut flavor and the sweetness of raisins has to be the best!
I have already post your award, thanks again! Have a great weekend!

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5 Erica August 1, 2009 at 4:52 PM

Thank you all for the comments!

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6 CheapAppetite August 1, 2009 at 5:59 PM

Hi,
I’m glad to visit your blog. Columbian cuisine is not what I’m familiar with. So, it’s interesting to learn about Columbian food.:) Thanks for sharing.

I’m also trying to compile cheap eats places from around the world. I’d appreciate if you would share yours. Please check out my blog and click on the Fan Favorites tab.

Cheers,
Tana

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7 Diana August 1, 2009 at 9:33 PM

Erica,

This looks delicious. I have my first coconut and am so excited to crack it open and use the milk! I will definitely use it for this! Thanks so much :)

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8 Joy August 1, 2009 at 9:42 PM

Rice Pudding! Yum! It would be new to me to have it with a savoury dish, but I can see it would work well.

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9 Natasha - 5 Star Foodie August 1, 2009 at 10:50 PM

Coconut flavor rice with raisins looks delicious! Titoté preparation sounds very special!

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10 rebecca subbiah August 1, 2009 at 11:03 PM

this looks great like all of the ingredients perfect

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11 Sophie August 2, 2009 at 5:30 AM

Looks delicious!

I have made a similar recipe before!! MMMMMMMMMM,…Erica!

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12 Erica August 2, 2009 at 7:28 AM

Thank you all for visiting and taking the time to leave a comment!

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13 Soma August 2, 2009 at 8:10 AM

we do this! we do this!.. but with some spices & may be nuts & we use basmati rice. ;-) how similar.

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14 Kim August 2, 2009 at 8:32 AM

I love the use of the coconut and raisins. Sounds great for summer time.

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15 Erica August 5, 2009 at 8:48 AM

Thanks everyone! This is a delicious rice recipe.

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16 Sheila December 16, 2009 at 11:09 AM

I just got from Colombia and thought this would be a great dish to make for my work holiday luncheon. I’m going to attempt to make it tomorrow…will let you know how it comes out :) Thanks, Erica!

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17 Cat January 16, 2011 at 8:30 PM

I am so glad that I found you! I was born in Medellin, Colombia, but came to the states as a little girl with my mother. Mami always made amazing Colombian food… to this day, nothing makes my heart and soul happier than Colombian food. It takes me to a place that I can’t even put in words. I have been craving Arroz con coco y pasas… so I super happy that I can now come to your site and get the recipe! I will have to check your site to see if you have an easy way to make mazamorra! Wish you lived in Florida! If you were my neighbor, I would be paying you to make me arepas. Arepas con chocolate y queso blanco… super rico!! Thank you for sharing your passion with all of us!

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18 Jannese January 18, 2011 at 9:10 PM

Omg thank you so much for this recipe, I made it for my Colombian boyfriend and he was immediately transported to his childhood! Thanks for making me a star in the kitchen!!!!!!

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19 Matilde I. Chacon January 23, 2011 at 12:11 PM

GRACIAS POR ESTA RECIPE!…. I MADE IT FOR MY FRIENDS AT WORK AND THE ALL LOVE IT!.

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20 Bernadette Majebelle April 24, 2011 at 8:32 AM

I am writing from Tanzania. We have great recipes of coconut milk for rice, lentils, veggies, fish9sea food) and dried meat. Actually am writing a Tanzanian cook book with a base on coconut milk – the website is not yet launched. it will be an honor for me to link with Colombia and come out with a recognized International cook book.

Best regards,

Bernadette

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21 Olga July 16, 2011 at 11:00 PM

I tried making this recipe and used canned Goya Coconut Milk and it did not brown into titote. All I got was this thick white stuff. Was I supposed to use fresh water from coconut? Any suggestions. Anyway, it came out ok, a little mushy like sticky rice and a a rice pudding my Cuban father used to make.

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22 Anonymous November 23, 2011 at 9:48 AM

you need to keep cooking the thick white stuff on high temp…the thick white stuff will eventually turn into the brown titotes and you’ll get separation of the oil…just keep going!!

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23 carito August 13, 2011 at 10:14 PM

made it today with grilled tilapia and it was delicious

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24 Christina May 18, 2014 at 11:26 AM

If I was to use titoté from a jar how much would I use? Thanks!

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