Vanessa Cruz

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Julian Rojas

Rice with Coconut to the Mexican

Name: Rice with Coconut to the Mexican
Prep time: 60 min
Cook time: 60 min
Yield: 2
Cuisine: Mexicana
Ingredients: 1 coconut, Reserve the coconut water too; 1 cup pre-cooked rice; 2 1/2 cups Water, boiling; 1/2 cups raisin

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Vanessa Cruz

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Try this recipe for a delicious Mexican coconut rice, it's a different way of cooking rice and you can serve it as a garnish.

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Ingredients

2 portions

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1 coconut, Reserve the coconut water too
1 cup pre-cooked rice
2 1/2 cups Water, boiling
1/2 cups raisin

Preparation

Peel the coconut removing the hard shell, reserve the water. In a food processor or blender grind the coconut as much as you can. Add coconut water to grind.

With a fine strainer or rag, squeeze the grated coconut, removing all the liquid you can; This liquid is called coconut milk.

In a thick pot pour all the coconut milk and let it cook over high heat until all the liquid evaporates and the residues of the pot begin to brown.

This is the way to get, the coconut oil that will flavor your rice. Pour the rice into the pot of coconut oil.

Add the 2 1/2 cup of boiling water in the squeezed coconut, let stand one minute, strain the water and add it to the rice cooker. Add the raisins and a pinch of salt.

Cook over low heat until the liquid evaporates, with the pot covered or the rice is soft.