Recipe by: Carolina Tautiva
Source: Family recipe
Serves: 4

This rice is usually served as side dish with fried fish, plantain and salad


  • 1 can ( 400 ml) coconut milk or fresh coconut milk
  • 1 cup rice
  • 1 cup water
  • 1 tsp salt
  • 2 Tbsp brown sugar (demerara or muscovado)
  • 2 Tbsp coconut oil or butter
  • 100 g raisins (optional)


  • In a saucepan cook the coconut milk over medium heat, until slightly caramelized. You must keep mixing the coconut milk with a wooden spoon in order to avoid the coconut milk attaching or burning. The quantity will reduce to just a couple of tablespoons and the final colour should be beige-brown.
  • Add the raisins and cook for 2 minutes.
  • Add salt, rice and leave for a few moment until fried a little
  • Add the water and cover with lid and let it sweat a little over low heat.
  • Then stir gently and add the coconut oil (this will help to keep the rice soft)
  • Leave for 10 min over low heat and then turn off
  • Cover with lid till desired consistency.

Download PDF version here: Carolina tautiva – Colombian Coconut Rice