This post is also available in Spanish
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.
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
Directions
- 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.
Related Posts
Comments
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Anna says
August 1, 2009 at 8:58 AMI 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. 🙂
Ann says
August 1, 2009 at 9:46 AMWow looks so yum
Oysterculture says
August 1, 2009 at 12:29 PMThe Titoté addition to the recipe makes it sound extra special.
Liz says
August 1, 2009 at 1:57 PMHi! 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!
Erica says
August 1, 2009 at 4:52 PMThank you all for the comments!
Mari says
April 16, 2017 at 11:37 AMRef: Arroz con coco facil…
Hola Erica,
Felicidades por tu exito. Me encantan todas tus recetas!
Yo soy Barranquillera, y me encanta el arroz con coco pero no siemprenes facil hacerlo o conseguir Titote.
Invente mi propia receta facil y es que cualquier arroz blanco, o couscous ya cocinado, le pongo uvas pasas, aceite de coco y azucar de coco.
La combinacion le da el sabor esquisito.
En cualquier momento que quiero combinar un pezcado o carne con un arroz con coco tengo los ingredientes al alcanze.
CheapAppetite says
August 1, 2009 at 5:59 PMHi,
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
Anonymous says
March 25, 2016 at 5:21 PMIts Colombia
Anonymous says
June 18, 2018 at 3:12 PMRight???!!!
Diana says
August 1, 2009 at 9:33 PMErica,
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 🙂
Joy says
August 1, 2009 at 9:42 PMRice Pudding! Yum! It would be new to me to have it with a savoury dish, but I can see it would work well.
Alex Diaz-Granados says
April 28, 2016 at 10:07 AMIt’s not rice pudding. It’s more of a sweet-ish side dish that goes well with either seafood or meat dishes.
Natasha - 5 Star Foodie says
August 1, 2009 at 10:50 PMCoconut flavor rice with raisins looks delicious! Titoté preparation sounds very special!
rebecca subbiah says
August 1, 2009 at 11:03 PMthis looks great like all of the ingredients perfect
Sophie says
August 2, 2009 at 5:30 AMLooks delicious!
I have made a similar recipe before!! MMMMMMMMMM,…Erica!
Erica says
August 2, 2009 at 7:28 AMThank you all for visiting and taking the time to leave a comment!
Soma says
August 2, 2009 at 8:10 AMwe do this! we do this!.. but with some spices & may be nuts & we use basmati rice. 😉 how similar.
Kim says
August 2, 2009 at 8:32 AMI love the use of the coconut and raisins. Sounds great for summer time.
Erica says
August 5, 2009 at 8:48 AMThanks everyone! This is a delicious rice recipe.
Sheila says
December 16, 2009 at 11:09 AMI 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!
Cat says
January 16, 2011 at 8:30 PMI 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!
Jannese says
January 18, 2011 at 9:10 PMOmg 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!!!!!!
Matilde I. Chacon says
January 23, 2011 at 12:11 PMGRACIAS POR ESTA RECIPE!…. I MADE IT FOR MY FRIENDS AT WORK AND THE ALL LOVE IT!.
Bernadette Majebelle says
April 24, 2011 at 8:32 AMI 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
Olga says
July 16, 2011 at 11:00 PMI 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.
Anonymous says
November 23, 2011 at 9:48 AMyou 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!!
sandra says
August 13, 2015 at 12:38 PMI used Goya coconut MILK, and yes indeed it will give you this white paste ; HOWEVER, you need wait little bit longer until it turns brown-
carito says
August 13, 2011 at 10:14 PMmade it today with grilled tilapia and it was delicious
Christina says
May 18, 2014 at 11:26 AMIf I was to use titoté from a jar how much would I use? Thanks!
sherri says
November 27, 2014 at 11:56 AMit took a full hour to get to the caramalized state!!!!
sandra says
August 13, 2015 at 12:31 PMI made this yesterday…….and OMG!!! delicious!!!!! It took like 1 hour just for the coconut milk to evaporate, then you will have this brown, caramel oil looking paste called Titote. After that the rice will be ready in like 20 minutes. Delicious. This was served with Parmesan tilapia and Patacones……every body at my house enjoyed it. I even brought this to my Italian boss and she liked it very very much!!!!! Thank U***
Miki says
October 29, 2016 at 11:40 AMI am marrying a Colombian man and want to surprise him with a Colombian dish. He is from Cartagena. I am going to try this with the red snapper and patacones which we Puerto Ricans call “tostones”. I will let you know. I am using your red snapper recipe as well. The recipes do not look complicated. Thank you!
Ana says
December 11, 2017 at 3:29 PMI’m trying to make this recipe for vegetarians, but just wondering if vegetable broth instead of chicken bouillon would be a good replacement, or if it would change the flavor completely… thoughts please?
Ana says
December 11, 2017 at 3:30 PMSorry, I meant to ask this question in the arroz con coca-cola post.