Cookbook:Rice with Coconut (Arroz con Coco)
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| Rice with Coconut (Arroz con Coco) | |
|---|---|
| Category | Rice recipes |
| Yield | 4 cups |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
| NUTRITION FACTS | |
|---|---|
| Serving Size: | 1/6 of recipe (200 g) |
| Servings Per Recipe: | 6 |
| Amount per serving | |
| Calories | 260 |
| Calories from fat | 76 |
| Total Fat | 8.4 g |
| Saturated Fat | 7.5 g |
| Cholesterol | 20 mg |
| Sodium | 822 mg |
| Total Carbohydrates | 41.2 g |
| Dietary Fiber | 2.2 g |
| Sugars | 9.8 g |
| Protein | 4.9 g |
| Vitamin A | 4% |
| Vitamin C | 10% |
| Calcium | 13% |
| Iron | 2% |
Ingredients
[edit | edit source]- 1 small jar (4.3 oz / 125 g) concentrado de coco or 1 cup (250 ml / 8.5 fl oz) fresh coconut milk
- 4 cups (1 L / 1.1 qt) water
- 2 cups (200 g / 7.1 oz) rice
- 2 tsp salt
- 2–3 tbsp sugar
- Raisins to taste
Procedure
[edit | edit source]- Combine everything in a pot. Cover, bring to a simmer, and reduce to very low heat.
- Cook until the liquid is absorbed and the rice is tender.
- Served with a half of avocado and grilled meats of all varieties.
Notes, tips, and variations
[edit | edit source]- Some recipes add coconut browned in oil to the mix.