Coastal Arroz con Coco (Titoté) with Raisins

Why You’ll Love This Recipe

• Authentic coastal technique: caramelizing coconut milk into nutty, mahogany titoté for deep flavor.
• Beautifully balanced: lightly sweet from raisins and optional panela, savory with a gentle pinch of salt.
• Perfect partner for fried fish, patacones, or a crisp salad.
• Simple pantry staples, big payoff, and naturally dairy-free.

Grocery List

• Produce: Lime (optional), fresh cilantro or flat-leaf parsley (optional garnish)
• Dairy: None
• Pantry: Long-grain white rice, full-fat unsweetened coconut milk (2 cans), raisins, kosher salt, sugar or panela (optional), cinnamon stick or whole cloves (optional)

Full Ingredients

For the Arroz con Coco (Titoté)

• 2 cups (400 g) long-grain white rice (Carolina, basmati, or any long-grain), rinsed and drained
• 2 cans (13.5 oz/400 ml each) full-fat unsweetened coconut milk, well shaken
• 1 3/4 cups (420 ml) water or coconut water
• 1/2 cup (75 g) raisins
• 3/4 tsp kosher salt, plus a finishing pinch to taste
• 1 1/2 tbsp (18 g) granulated sugar or grated panela, optional (for deeper caramel)
• 1 small cinnamon stick or 2 whole cloves, optional

To Serve (Optional)

• Lime wedges
• Fresh cilantro or flat-leaf parsley leaves
• Crisp fried fish on the side

Step-by-Step Instructions

Step 1: Rinse and drain the rice

Place the rice in a fine-mesh strainer and rinse under cool running water, swishing with your hand, until the water runs mostly clear (about 1–2 minutes). Drain very well and let sit in the strainer for 5 minutes so excess water doesn’t throw off the liquid ratio.

Step 2: Make the titoté (caramelized coconut)

In a heavy 4-quart pot with a tight lid, pour in 1 can of coconut milk. Bring to a lively simmer over medium heat, then reduce to medium-low. Cook uncovered, stirring occasionally at first and more frequently as it reduces, until the coconut splits into clear oil and golden-brown solids, 25–35 minutes total. You’re looking for deep walnut-brown specks and about 3–4 tablespoons of clear coconut oil. If using, sprinkle in the sugar or panela and stir for 30–60 seconds to dissolve and lightly caramelize. Keep the heat moderate so the solids brown but do not burn.

Step 3: Toast the rice (and spices)

Add the drained rice to the pot with the titoté and stir to coat every grain in the coconut oil. Toast over medium heat for 2 minutes until the rice looks slightly glossy and the edges turn translucent. If using, add the cinnamon stick or cloves and toast for 30 seconds to bloom their aroma.

Step 4: Add liquids, raisins, and salt

Shake the second can of coconut milk and pour it into the pot along with the 1 3/4 cups water (or coconut water). Add the raisins and 3/4 teaspoon salt. Scrape the bottom of the pot with a wooden spoon to release any flavorful bits. Increase heat to medium-high and bring to a steady boil. Once boiling, stir once to distribute the rice evenly, then smooth the surface.

Step 5: Gentle simmer to cook

Reduce heat to low, cover tightly, and cook without lifting the lid for 16–18 minutes, until the liquid is absorbed and small steam holes appear on the surface. Do not stir during this time.

Step 6: Rest and fluff

Turn off the heat and let the pot stand, covered, for 10 minutes to finish steaming. Remove the cinnamon stick or cloves. Gently fluff with a fork, folding the titoté bits through the rice. Taste and add a tiny finishing pinch of salt if needed.

Step 7: Serve

Spoon the rice into a warm serving bowl. Garnish with a few cilantro or parsley leaves if you like, and serve with lime wedges. This rice shines alongside crisp fried fish and sweet plantains.

Pro Tips

• Use full-fat coconut milk; lite versions won’t separate as well to make titoté.
• Go slow on the titoté: lower heat is better than rushing and burning the coconut solids.
• Rinse and drain rice thoroughly; excess water can make the rice gummy or throw off the liquid ratio.
• For extra coconut flavor, use coconut water instead of water for the cooking liquid.
• Resist stirring after you add the liquids; stirring releases starch and can make the rice sticky.

Variations

• Panela and Clove (Cartagena-Style): Add 2 tablespoons grated panela and 2 whole cloves to the titoté for a darker, gently spiced rice.
• Savory Herb: Skip sugar and cinnamon; add 2 thinly sliced scallions and 1 minced garlic clove to the titoté just before toasting the rice.
• Brown Rice: Use 2 cups brown long-grain rice, add 1/2 cup more water (total 2 1/4 cups water plus the second can coconut milk), and simmer covered 35–40 minutes; rest 10 minutes.

Storage & Make-Ahead

Refrigerate cooled rice in an airtight container for up to 4 days or freeze up to 2 months. Reheat gently on the stovetop with a tablespoon of water or coconut milk, covered, over low heat until steamy. Make-ahead tip: cook the titoté up to 3 days in advance and refrigerate; rewarm over low heat before toasting the rice. Leftovers are excellent crisped in a skillet with a touch of coconut oil.

Nutrition (per serving)

Approximate values (1 of 6 servings): 510 calories; 26 g fat (22 g saturated); 65 g carbohydrates; 6 g protein; 2 g fiber; 9 g sugars; 220 mg sodium. Values will vary with brands and optional ingredients.