Let's cook! 

Recipe: Coconut rice 

In the Colombian Caribbean there are multiple preparations that have coconut as one of their main ingredients: coconut lemonade, cocadas, fish prepared in coconut juice, etc. In this article you will learn one of the most emblematic and characteristic of our gastronomy: Colombian coconut rice

USED ​​VERBS 

• Revolver
• Strain
• To warm
• Cook
• Rest
• Serve

UTENSILS (VOCABULARY)

• Apron
• Coif (cooking cap)
• Cauldron / Large pot
• Wooden spoon
• Measuring cup
• Strainer
• Spatula

Ingredients:  

• 2 cups of white rice
• 1 can (400 ml) coconut milk
• 1 cup water
• 1 cup of grated coconut
• 2 tablespoons of coconut oil
• 1 teaspoon of salt
• Optional: chopped fresh cilantro to decorate

 Preparation: 

1. Rinse the rice under water in a colander until the water runs clear to remove excess starch.
2. In a large pot, heat the coconut oil over medium heat.
3. Add the rice and stir to coat with the coconut oil for about 2 minutes.
4. Pour the coconut milk and water into the pot. Add the salt and mix well.
5. Bring the mixture to a boil, then reduce the heat to low, cover the pot and simmer for 15-20 minutes, or until the rice is tender and has absorbed all the liquid.
6. Add the grated coconut and stir gently. Cook for an additional 5 minutes over low heat to allow the flavors to blend.
7. Once the rice is ready, remove the pot from the heat and let it sit with the lid on for 5 minutes.
8. Serve the coconut rice on individual plates and garnish with fresh chopped cilantro if desired.

Ready! Now you have a delicious coconut rice ready to enjoy. You can accompany it with patacones, green salad and fried fish, so you will have a native coastal dish!

Coconut rice is part of the recipes we prepare at the Spanish school Nueva Lengua during our Spanish and Colombian cuisine classes. For more information about our courses, write to us at info@nuevalengua.com or write to us on any of our social networks @nuevalengua.