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Arroz con Coco Titoté (Rice with Coconut and Raisins)

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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

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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This was printed from MyColombianRecipes.com

Comments

  1. 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

  4. 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

    • 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. 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

  7. 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

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

      Reply

  16. 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. 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. 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

  20. 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. 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

    • 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

    • 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

  25. 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. 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. 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

  28. 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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