THEME: Arroz Con Coco
Jamie R
1 fresh coconut
4 cups boiling water
3 1/2 cups water (including coconut water)
2 cups of rice
1 T. salt (to taste)
1 T. sugar (to taste)
1 cup raisins, opt.
Take a fresh coconut, open the "eyes" with a nail and drain the
coconut water in a cup and reserve. Brake the coconut, remove the
hard core, cut it in rather small pieces and divide in two portions.
Put one portion at a time in the blender with one cup of very hot
water and liquefy for 2-3 minutes (carefully cover the top of the
blender with a folded kitchen towel to avoid getting splashed with
the hot mixture). Pour through a sieve and squeeze all the water out
in a pan. Blend again the squeezed coconut with another cup of hot
water and squeeze again. Discard the residue.
Repeat procedure with second portion. Set this coconut milk to boil
until it is almost reduced and the oil starts showing. Reduce the
heat to medium and stir the bottom continuously with a wooden spoon
to avoid sticking to the pan; let the cream brown. Do not let it get
too dark, this cream should not be bitter.
Add the 3-1/2 cups of water, which include the coconut water reserved
from the beginning. Increase the heat to high and when the water
starts to boil, add the two cups of rice, the salt and the sugar (it
should taste a bit more sweet than salty). When the rice is starting
to dry, reduce the heat to simmer, stir gently with a long fork,
cover and let it cook for about 20 to 25 minutes.
NOTE: You can add one cup of raisins when the rice is starting to dry.
Depending on how fresh the coconut is, you may get enough oil to make
three cups of rice; then add 5-1/2 cups of liquid. I find it is
excellent to serve with ham or any spicy meat, fish or shrimp.