Colombian · serves 6 · about 55 minutes
The Caribbean-coast rice that confuses first-timers and converts them by the second bite: coconut milk reduced to sweet caramel, then the rice cooked right in it. Cartagena on a plate.
Ingredients
- 2 cups Iberia Parboiled Rice 5 lbs
- 1 can Iberia Coconut Milk 13.5 oz
- 2 tbsp brown sugar or panela
- 1/3 cup raisins (optional, the classic way)
- 1 tsp salt
- 2.5 cups water
Method
- Pour the coconut milk into a heavy pot and boil it down 15-20 minutes, stirring, until it breaks and the solids toast to a golden caramel — the titoté. Don't rush this; it IS the dish.
- Stir in the sugar and let it melt into the titoté.
- Add the rice and stir to coat every grain in the coconut caramel.
- Add the water, salt, and raisins if using. Boil uncovered until the water drops level with the rice.
- Cover, drop the heat to its lowest, and steam 20 minutes. Rest 5 before fluffing.
- Serve with fried fish, patacones — or anything that deserves better rice.