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–+ servings
caramelized coconut rice on a plate.

Colombian Coconut Rice

Isabel
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Colombian
Servings 8

Equipment

  • 1 cheese cloth
  • 1 high speed blender
  • 1 Mason Jar

Ingredients
  

  • 16 Ounces Coconut chunks about 2 cups
  • 4 cups hot water divided
  • 2 cups rice
  • 100 grams Raw cane sugar about ⅓ of the sugar cone. Substitute for about ¼ cup brown sugar.
  • 1 teaspoon salt

Instructions
 

  • Place the coconut chunks and 2 cups of hot water in a high speed blender.
    16 Ounces Coconut chunks
  • Blend for about 3 minutes until you get a rich coconut milk.
  • Strain the coconut milk using a cheese cloth. Reserve this "first milk" and the pulp.
  • Return the pulp to the blender and add the other 2 cups of hot water. Blend well and strain with the cheese cloth to get the "second milk".
  • Add the "first milk" to a heavy bottom pan, add the panela (raw sugar cane) and bring to a boil. Let it reduce for about 25-30 minutes over medium-high heat keeping an eye on it and stirring constantly. You don't want to burn the coconut caramel.
  • Add the rice to the caramelized coconut milk and coat the rice well.
  • Add the salt and second milk and stir well. Cook uncovered for 5 minutes over medium-high heat.
  • Cover the rice and cook for about 15-20 minutes.
  • Fluff the rice and serve.

Notes

  • Use fresh or frozen coconut chunks. They are easy to find in a well-stocked supermarket. Make sure is not the young coconut pulp, you need the coconut that comes from a mature, hard-shell, brown coconut.
  • If you can't find the raw sugar cane (panela) use brown sugar.
Keyword caramelized coconut rice, coconut rice
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