Arroz con Coco, or coconut rice, is a beloved dish in many cultures, especially in Latin America and the Caribbean. Its versatility and rich, creamy texture make it a favorite among food enthusiasts.
In this article, we’ll explore five delicious variations of Arroz con Coco that you can try at home. Whether you prefer it sweet or savory, with raisins or seafood, there’s a version here for everyone.
Sweet Coconut Rice
Ingredients
- 2 cups of long-grain white rice
- 1 can (13.5 oz) of coconut milk
- 2 cups of water
- 1 cup of sugar
- 1/2 teaspoon of salt
- 1 cinnamon stick
- 1/2 cup of shredded coconut (optional)
- 1 teaspoon of vanilla extract
Preparation Steps
- Rinse the Rice: Rinse the rice under cold water until the water runs clear.
- Combine Ingredients: In a large pot, combine the rice, coconut milk, water, sugar, salt, and cinnamon stick.
- Cook the Rice: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Add Vanilla and Coconut: Stir in the vanilla extract and shredded coconut (if using).
- Serve: Remove the cinnamon stick and fluff the rice with a fork before serving.
Savory Coconut Rice
Ingredients
- 2 cups of long-grain white rice
- 1 can (13.5 oz) of coconut milk
- 2 cups of chicken broth
- 1/2 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 bell pepper, finely chopped
- 1/4 teaspoon of ground black pepper
Preparation Steps
- Rinse the Rice: Rinse the rice under cold water until the water runs clear.
- Sauté Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until they are soft and fragrant.
- Combine Ingredients: Add the rice, coconut milk, chicken broth, salt, and black pepper to the pot.
- Cook the Rice: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Serve: Fluff the rice with a fork before serving.
Arroz con Coco with Raisins and Spices
Ingredients
- 2 cups of long-grain white rice
- 1 can (13.5 oz) of coconut milk
- 2 cups of water
- 1/2 cup of raisins
- 1/4 cup of sugar
- 1/2 teaspoon of salt
- 1 cinnamon stick
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
Preparation Steps
- Rinse the Rice: Rinse the rice under cold water until the water runs clear.
- Combine Ingredients: In a large pot, combine the rice, coconut milk, water, raisins, sugar, salt, cinnamon stick, ground cloves, and ground nutmeg.
- Cook the Rice: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Serve: Remove the cinnamon stick and fluff the rice with a fork before serving.
Vegan Arroz con Coco
Ingredients
- 2 cups of long-grain white rice
- 1 can (13.5 oz) of coconut milk
- 2 cups of vegetable broth
- 1/2 teaspoon of salt
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 bell pepper, finely chopped
- 1/4 teaspoon of ground black pepper
Preparation Steps
- Rinse the Rice: Rinse the rice under cold water until the water runs clear.
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until they are soft and fragrant.
- Combine Ingredients: Add the rice, coconut milk, vegetable broth, salt, and black pepper to the pot.
- Cook the Rice: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Serve: Fluff the rice with a fork before serving.
Arroz con Coco with Seafood
Ingredients
- 2 cups of long-grain white rice
- 1 can (13.5 oz) of coconut milk
- 2 cups of seafood broth
- 1/2 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 small onion, finely chopped
- 2 cloves of garlic, minced
- 1 bell pepper, finely chopped
- 1/2 pound of shrimp, peeled and deveined
- 1/2 pound of mussels, cleaned
- 1/4 teaspoon of ground black pepper
- 1/4 teaspoon of paprika
Preparation Steps
- Rinse the Rice: Rinse the rice under cold water until the water runs clear.
- Sauté Vegetables: In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and bell pepper, and sauté until they are soft and fragrant.
- Add Seafood: Add the shrimp and mussels, and cook until the shrimp are pink and the mussels have opened.
- Combine Ingredients: Add the rice, coconut milk, seafood broth, salt, black pepper, and paprika to the pot.
- Cook the Rice: Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender and the liquid is absorbed.
- Serve: Fluff the rice with a fork before serving.
These variations of Arroz con Coco showcase the versatility of coconut rice, catering to different tastes and dietary preferences. Whether you enjoy the sweetness of raisins and spices, the richness of seafood, or the simplicity of vegan ingredients, there’s a recipe here for you to try and enjoy.
Disclosure: Our blog contains affiliate links to products. We may receive a commission for purchases made through these links. However, this does not impact our reviews and comparisons. We try our best to keep things fair and balanced, in order to help you make the best choice for you.
