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July 3, 2011

Colombia Recipe #4, Arroz con Coco

Arroz con Coco (coconut rice), recipe by Mery Gándara de Barrera

This dish comes from the Caribbean region, but it is popular throughout the country. Some people add raisins to it. It is commonly served with fish and plantains.

1 lb. rice
2 coconuts
Sugar

  • Crack coconut and scrape out fruit.
  • Grate the fruit and place in blender with 4 cups of water. *
  • Strain coconut mix and place liquid on stove with 3 tablespoons of sugar and simmer. During this process, the water will evaporate and the oil from the coconut will clump together forming a brown substance (titote).
  • Add rice to this mixture and more water, cover and let the rice cook.
  • Fluff the rice with a fork and serve.

*If you don’t have access to fresh coconut, you can use packaged coconut milk.

Click on images to enlarge

Comments
  • Olga

    How much is “more water” in “Add rice to this mixture and more water, cover and let the rice cook.”?

    • http://folk1a.si.edu Sojin Kim

      The way she described this part of the process is to cook the rice the way you would normally do it, so that would be a 2:1 ratio of liquid to rice. If you’d like to see this demonstrated by a cook from the Pacific region, come out to the Festival tomorrow (Thursday, July 7) at 3:30 p.m. when Rufa Herrera de Perea will be preparing coconut rice with fish.