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Arroz con Coco - Rice with Coconut from




Source of Recipe


Hel


List of Ingredients




Arroz con Coco - Rice with Coconut from Hel


1 fresh coconut
4 cups boiling water
3 1/2 cups water (including coconut water)
2 cups of rice
1 T. salt (to taste)
1 T. sugar (to taste)
1 cup raisins, opt.

Recipe





Take a fresh coconut, open the "eyes" with a nail and drain the coconut water
in a cup and reserve. Brake the coconut, remove the hard core, cut it in
rather small pieces and divide in two portions.

Put one portion at a time in the blender with one cup of very hot water and liquefy for 2-3 minutes (carefully cover the top of the blender with a folded kitchen towel to avoid
getting splashed with the hot mixture). Pour through a sieve and squeeze all
the water out in a pan. Blend again the squeezed coconut with another cup of
hot water and squeeze again. Discard the residue.

Repeat procedure with second portion. Set this coconut milk to boil until it is almost reduced and the oil starts showing. Reduce the heat to medium and stir the bottom
continuously with a wooden spoon to avoid sticking to the pan; let the cream
brown. Do not let it get too dark, this cream should not be bitter.

Add the 3-1/2 cups of water, which include the coconut water reserved from the
beginning. Increase the heat to high and when the water starts to boil, add
the two cups of rice, the salt and the sugar (it should taste a bit more
sweet than salty). When the rice is starting to dry, reduce the heat to
simmer, stir gently with a long fork, cover and let it cook for about 20 to
25 minutes.

NOTE: You can add one cup of raisins when the rice is starting to dry.

Depending on how fresh the coconut is, you may get enough oil to make three cups of rice; then add 5-1/2 cups of liquid. I find it is excellent to serve with ham or any spicy meat, fish or shrimp.