Colombian Coconut Rice Recipe

Ingredients to make Colombian Coconut Rice:

• 1 medium dry coconut
• 2 cups of rice
• Salt to taste
• 4 tablespoons of papelón or sugar

How to make Colombian Coconut Rice:

1. To start with this grated coconut rice recipe, you need to separate the meat from the coconut shell, place it in a hot pan. The purpose is for the heat to help take it off. You can help yourself with a knife, but you must be very careful.
2. When you get all the meat out of the coconut, grate it or chop it very finely. You do not need to remove the dark skin that is attached to the white part.
3. Now, take it to the blender. Add just enough water to aid the blending process. By the way, the water should be a little warm, not very hot.
4. You may need to move the coconut around a bit in the blender jar to help blend better.
5. Once the coconut is completely blended, strain it to get the coconut milk. Do not throw away the grated coconut.
6. Tip: If you add a tablespoon of butter, the rice will be even softer.
7. Grate the panel, piloncillo or papelón. We use this sweetener, but you can use sugar if you wish.
8. Once you have the coconut milk, take it to the fire and add the salt and the grated brown sugar.
9. Let it reduce until the liquid disappears and the coconut oil (transparent) and the milk solids remain in the form of small brown greaves. This is the titote
10. Blend the coconut grate left over from the previous process again. This time add the necessary water to prepare the rice.
11. In this case, we need four cups, that is, double the amount of rice.
12. Add to the titote the milk that you obtained with the second blend.
13. Let cook a little and add the rice.
14. Check the point of salt and allow the rice to be completely done. Serve the rice with hot coconut. It goes well with fried fish, patacones al ajillo, green salad and panela water with lemon.