Colombian · Side
Arroz con Coco Titoté
- Intermediate
- 30 min
- roughly 1 of 4 for cost
- Vegetarian
- Vegan
Leads with richness that coats and comforts, a sweet edge rounding the corners, closing toasted and warm.
Ingredients
- 400 ml thick first press coconut milk, with no gums or stabilisers
- 700 ml thin second press coconut milk, or water
- 400 g long grain white rice, rinsed until the water runs clear
- 60 g raisins
- 35 g sugar
- 8 g salt
Allergen screen
None found among the 14 screened.
Screened for: gluten, dairy, egg, nuts, peanuts, fish, shellfish, molluscs, soy, sesame, celery, mustard, lupin, alcohol. Not screened: sulphites.
Screened by keyword from the ingredient list, not reviewed by a person; check every label for what the list cannot show.
Method
- Boil the thick coconut milk in a wide heavy pan over medium heat, stirring, until it breaks: the water goes, clear oil pools out and pale solids are left frying in it.
- Keep going, stirring constantly now, until those solids are the colour of dark chestnut and smell toasted; they turn from brown to bitter in under a minute.
- Add the thin milk, sugar, salt and raisins all at once to stop the browning, and bring it back to a boil.
- Stir in the rice and boil uncovered until the liquid has dropped level with the grains and craters open across the surface.
- Cover, drop to the lowest heat for 20 minutes until the grains stand separate and a crust has set on the base, then fork it through with the crust broken up. 20 min
At the Table
- The Pour
- Grüner Veltliner
- Also Right
- Vermentino or dry Chenin
- From the Taps
- Saison
- Zero-Proof
- Sparkling water with citrus & herbs
The vegetable whisperers: peppery, high-acid whites that flatter greens, roots, and grains without bullying them.
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