Arroz con Coco

Name: Arroz con Coco
Yield: makes 4 servings
Ingredients: 3 cups coconut milk, homemade (page 584) or canned (about two 12- to 14-ounce cans); 1/3 cup sugar; 1 1/2 cups long-grain rice; Pinch of salt; 1/2 cup unsweetened shredded coconut, optional

December 14, 2011

A different type of coconut rice, one that is made fairly sweet but served with savory (even spicy) foods, like Stewed Lamb Shanks with Mushrooms and Pasilla Chile Sauce (page 414). You can add about 1/3 cup raisins or corn or thinly sliced and lightly browned ripe plantains (page 472) or even a bit of cinnamon.

Recipe notes

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