Colombians, especially coastal, enjoy rice with a sweet touch. There are several ways to prepare it, but one of the best known is this rice recipe with salty coconut. Unlike rice and coconut dishes that are prepared in other Latin American countries and that are consumed as dessert, the Colombian is a companion of salty dishes such as fried fish and patacones. A characteristic of this rice with coconut is that the first prepare the Titoté, which consists of reducing coconut milk fluids until only fat left and solids dissolved in milk. On this base the rice is cooked. The sweet touch comes from panela or paper. In recipes, we offer you a simple recipe for this delicious garnish. Join us to prepare it and discover how to make rice with Colombian coconut, enjoy it!
| 🚻 6 Diners | 🕘 2h 30m | 🍵 Acompasation | 🤯 Low Disturbance |
| Ingredients to make rice with Colombian coconut: |
| 1 medium dry coconut 2 cups of rice sal to taste 4 tablespoons of paper or sugar |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make rice with Colombian coconut:
1. To start with this rice recipe with grated coconut, it is necessary to separate the meat from the coconut peel, place it into a hot pan. The purpose is that the heat helps take it off. You can help you with a knife, but you must be very careful.
2. When you take all the meat from the coconut, roll it up or pic it very finely. It is not necessary that you remove the dark skin that is stuck from the white part.
3. Now, take it to the blender. Add enough water to contribute to the liquefied process. By the way, the water must be a bit warm, not very hot.
4. You may need to move the coconut inside the blender vessel to help beat better.
5. Once the coconut is completely liquefied, tell it to obtain coconut milk. Do not boat the coconut zest.
Trick: If a tablespoon of butter is added the rice is even softer.
6. RALLA LA PANELA, PILANCILLO OR PAPER. We use this sweetener, but you can use sugar if you wish.
7. Once you have coconut milk, take it to the fire and add the salt and grated panela.
8. Let it reduce until the liquid disappears and the coconut oil (transparent) and the milk solids in the form of small brown pork rinds. This is the Titoté.
9. Liquefied the excess coconut zest of the previous process. This time places the necessary water to prepare the rice.
10. In this case, we need four cups, that is, twice the rice.
11. Add to the Titoté the milk you obtained with the second blend.
12. Let cook a little and add the rice.
13. Check the salt point and allow rice to be done completely. It serves the rice with warm coconut. It is well accompanied by fried fish, bee patacones, green salad and panela water with lemon.
