Venezuelan · serves 6 · about 40 minutes
Coastal coconut rice — faintly sweet, glossy, and golden, the classic partner to fried fish along the Venezuelan and Colombian Caribbean.
Ingredients
- 2 cups Iberia Parboiled Rice 5 lbs
- 1 Iberia Coconut Milk 13.5 oz
- 2 tbsp sugar
- 2 cups water
- 1 tsp salt
- 2 tbsp raisins
Method
- Simmer half the Iberia Coconut Milk with the sugar until it darkens slightly and the oil separates.
- Add the Iberia Parboiled Rice, the rest of the coconut milk, water, salt, and raisins.
- Bring to a boil, then cover and cook on low 18 minutes.
- Rest 10 minutes and fluff.