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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.
- 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
- 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.
- 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.
- 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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