IE 11 is not supported. For an optimal experience visit our site on another browser.

Colombian-Style Coconut Rice

RATE THIS RECIPE
(7)
Nathan Congleton / TODAY
RATE THIS RECIPE
(7)

Ingredients

  • 1 can coconut milk
  • 2 cups long grain white rice
  • 1/4 cup dark brown sugar
  • 2 teaspoons kosher salt
  • 3 cups water
  • Toasted coconut, for garnish
  • Chef notes

    This sweet coconut rice is eaten as a side with savory dishes like beef-stuffed eggplant. It's important to let the coconut milk reduce and caramelize to get the sweet coconut flavor, but keep an eye on it as it can burn quickly if you walk away.

    Preparation

    1.

    Heat coconut milk in a heavy bottom saucepan and bring to a boil. Reduce heat to medium and let simmer, stirring regularly until milk has reduced to about 1/4 the original amount and caramelized into a deep toasted brown (about 20 minutes).

    2.

    Add the rice, sugar and salt and stir to coat in the caramelized coconut milk (about one minute).

    3.

    Add the water and bring to a boil. Reduce heat to low, cover and let cook 15 minutes. Remove from heat and let rest, covered for 10 minutes. Transfer to a serving dish and serve topped with toasted coconut.