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    My Colombian Recipes » Recipes » Side Dishes » Arroz Con Coco Titoté (rice With Coconut And Raisins)

    Arroz con Coco Titoté (Rice with Coconut and Raisins)

    May 9, 2022 · Modified: Oct 27, 2022 by Erica Dinho · 35 Comments

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    Arroz con Coco Titoté is a traditional Colombian side dish from the Caribbean region of Colombia.

    Arroz co coco Titote RecipePin

    What is Arroz con Coco Titoté?

    It's a traditional rice dish from the Caribbean region of Colombia made with coconut milk and raisins. It's typically prepare with fresh coconut milk, but just to make this recipe easier I used canned coconut milk. The first time I tried this delicious rice was in a restaurant in Cartagena where it was served with fried trout and stewed yuca and it was the prefect side dish with a wonderful combination of flavors and textures.

    How to make Titoté?

    Titoté is the caramelized leavings created as a result of cooking coconut milk for about 30 minutes over low heat to prevent burning it. In Colombia some supermarkets sell the titoté ready in jars which makes the recipe quicker and easier to make.

    Ingredients you'll need to make this rice:

    Coconut milk: Traditionally this recipe is made with fresh coconut milk, but you can use canned coconut milk if you don't have fresh coconuts.

    Rice: I recommend using long grain rice to make this dish.

    Raisins: They are an important ingredient in this recipe, but if you don't like them just omit them.

    Seasoning: Sugar, salt and water. You can fin all the ingredients amounts and directions in the recipe card below.

    Whether you’re a coconut or raisins fan or not, I’d love you to give this titoté rice recipe a try.

    Arroz con Coco TitotePin

    Arroz con Coco Titoté Recipe

    Erica Dinho
    5 from 35 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 55 mins
    Total Time 1 hr
    Course Side Dish
    Cuisine Colombian
    Servings 4 servings
    Calories 450 kcal

    Ingredients
     

    • 2 cups coconut milk fresh or canned
    • 1 cup long-grain rice
    • 1 teaspoon salt
    • 2 cups water
    • 2 tablespoons sugar
    • ⅓ cup raisins

    Instructions
     

    • 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.

    Notes

    You can keep this rice in the fridge up to 2 days in an air tight container.

    Nutrition

    Calories: 450kcalCarbohydrates: 56gProtein: 6gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 608mgPotassium: 402mgFiber: 1gSugar: 6gVitamin C: 2mgCalcium: 41mgIron: 4mg
    Keyword arroz con coco, titote
    Have you Tried this Recipe? Tag me Today!Mention @mycolombianrecipes and tag #mycolombianrecipes!
    Arroz con Coco TitotePin

    What to serve with Arroz con Coco Titoté

    This dish is the perfect side for seafood dishes. Some of my favorite recipes to serve this dish are fried whole fish, fish with creole sauce, salmon with shrimp sauce and creole and coconut shrimp.

    Receta de arroz con Coco-TitotePin
    Arroz con Coco y TitotePin
    Arroz con TitotéPin

    More Colombian traditional side dishes to try:

    Carrots and Beets Salad

    Fried Yuca (Cassava)

    Potatoes with Cream and Cheese Sauce

    More Side Dishes Recipes

    Ensalada De Repollo Con Tomate (Cabbage And Tomato Salad)Rice Salad (Ensalada De Arroz)Ensalada De Zanahoria Y Remolacha (Carrot And Beet Salad)Ensalada De Aguacate Y Tomate (Avocado And Tomato Salad)Black And White Bean Salad (Ensalada De Frijoles Negros Y Blancos)
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    About Erica Dinho

    My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

    Author Page →

    Reader Interactions

    Comments

    1. Anna

      August 01, 2009 at 8:58 am

      5 stars
      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. 🙂

      Reply
    2. Ann

      August 01, 2009 at 9:46 am

      5 stars
      Wow looks so yum

      Reply
    3. Oysterculture

      August 01, 2009 at 12:29 pm

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

      Reply
    4. Liz

      August 01, 2009 at 1:57 pm

      5 stars
      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!

      Reply
    5. Erica

      August 01, 2009 at 4:52 pm

      5 stars
      Thank you all for the comments!

      Reply
      • Mari

        April 16, 2017 at 11:37 am

        5 stars
        Ref: 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.

        Reply
    6. CheapAppetite

      August 01, 2009 at 5:59 pm

      5 stars
      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

      Reply
      • Anonymous

        March 25, 2016 at 5:21 pm

        5 stars
        Its Colombia

        Reply
        • Anonymous

          June 18, 2018 at 3:12 pm

          5 stars
          Right???!!!

          Reply
    7. Diana

      August 01, 2009 at 9:33 pm

      5 stars
      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 🙂

      Reply
    8. Joy

      August 01, 2009 at 9:42 pm

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

      Reply
      • Alex Diaz-Granados

        April 28, 2016 at 10:07 am

        5 stars
        It's not rice pudding. It's more of a sweet-ish side dish that goes well with either seafood or meat dishes.

        Reply
    9. rebecca subbiah

      August 01, 2009 at 11:03 pm

      5 stars
      this looks great like all of the ingredients perfect

      Reply
    10. Natasha - 5 Star Foodie

      August 01, 2009 at 10:50 pm

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

      Reply
    11. Sophie

      August 02, 2009 at 5:30 am

      5 stars
      Looks delicious!

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

      Reply
    12. Soma

      August 02, 2009 at 8:10 am

      5 stars
      we do this! we do this!.. but with some spices & may be nuts & we use basmati rice. 😉 how similar.

      Reply
    13. Erica

      August 02, 2009 at 7:28 am

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

      Reply
    14. Kim

      August 02, 2009 at 8:32 am

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

      Reply
    15. Erica

      August 05, 2009 at 8:48 am

      5 stars
      Thanks everyone! This is a delicious rice recipe.

      Reply
    16. Sheila

      December 16, 2009 at 11:09 am

      5 stars
      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!

      Reply
    17. Cat

      January 16, 2011 at 8:30 pm

      5 stars
      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!

      Reply
    18. Jannese

      January 18, 2011 at 9:10 pm

      5 stars
      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!!!!!!

      Reply
    19. Matilde I. Chacon

      January 23, 2011 at 12:11 pm

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

      Reply
    20. Bernadette Majebelle

      April 24, 2011 at 8:32 am

      5 stars
      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

      Reply
    21. Olga

      July 16, 2011 at 11:00 pm

      5 stars
      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.

      Reply
      • Anonymous

        November 23, 2011 at 9:48 am

        5 stars
        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!!

        Reply
      • sandra

        August 13, 2015 at 12:38 pm

        5 stars
        I 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-

        Reply
    22. carito

      August 13, 2011 at 10:14 pm

      5 stars
      made it today with grilled tilapia and it was delicious

      Reply
    23. Christina

      May 18, 2014 at 11:26 am

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

      Reply
    24. sherri

      November 27, 2014 at 11:56 am

      5 stars
      it took a full hour to get to the caramalized state!!!!

      Reply
    25. sandra

      August 13, 2015 at 12:31 pm

      5 stars
      I 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***

      Reply
    26. Miki

      October 29, 2016 at 11:40 am

      5 stars
      I 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!

      Reply
    27. Ana

      December 11, 2017 at 3:29 pm

      5 stars
      I'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?

      Reply
      • Ana

        December 11, 2017 at 3:30 pm

        5 stars
        Sorry, I meant to ask this question in the arroz con coca-cola post.

        Reply
    28. Maritza Heg

      September 19, 2020 at 7:10 pm

      5 stars
      Using canned coconut milk gives a perfect titote. HOWEVER, since I'm not having a REAL coconut fruit , I can not cook the rice with the coconut SECOND MILK ( segunda leche), as is traditional in Colombia .Can I just water down the thick coconut milk ? NOTE : It's called "segunda" SECOND milk because we use GRATED coconut and the FIRST milk is the thick liquid that results after adding water to the freshly grated coconut , the one we cook to make the titote, after that we wash down the same grated coconut with more water which results in a less thick coconut milk AND this is the water used to cook the rice. MY QUESTION : how do I get this more diluted liquid when 'm using canned milk? THANKS A LOT !! Great recipes from you !!

      Reply

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    Erica Dinho Author | My Colombian Recipes

    Hola and welcome to My Colombian Recipes. My name is Erica and I was born and raised in Colombia and now live in the northeastern United States with my husband and family. This blog was inspired by my grandmother, Mamita, who was an amazing traditional Colombian cook.

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