Arroz Con Coco
Contributed by Reynaldo Royo


Ingredients:

2 coconuts, meat removed
3 to 4 cups rice (raw)
1 Tbsp. sugar
Salt
Water
(2 cups for every cup of rice)

Directions:

Cut the coconut into small pieces. In a Blender, grind the coconut using boiling water. Do small amounts at a time. To get a stronger coconut flavor, reuse the coconut milk from the previous blending. Be sure to strain out the ground coconut meat.
In a large heavy saucepan, bring the coconut milk to boiling. Allow it to boil for 3 or 4 minutes. This helps form the coconut oil. Add the rice, sugar and salt (as desired). Allow to continue boiling until the rice begins to rise in the water. Be careful not to have the temperature too high as this rice burns and sticks easily. As it begins to dry, cover tightly, reduce heat to low and allow the rice to finish cooking.


Presented by CZBrats
December 23, 1998
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