An authentic Colombian recipe for Arroz Con Coco. Perfect as a side dish to meat or seafood.
Pour the coconut milk into a small caldero or sauce pan and turn the heat onto medium high.
Boil the coconut milk for 30-45 minutes.
Once the liquid has evaporated, you'll see this pulp on the bottom. Continue to cook, stirring frequently. We need the water to evaporate completely out of this pulp, as this will what transforms into titoté.
You'll know you're there when you see the oil separate out of the pulp, and it starts to turn golden brown. Stir continuously to keep it from sticking and burning. Once it's dark golden, crumbly, and no longer sticking to the bottom, the titoté is done.
Add in the water, panela/brown sugar, salt, rice, raisins and stir.