IntermediateCaribbean Coast
Sancocho de Pescado
Fish Sancocho
A lighter, coastal sancocho made with fresh river or sea fish, yuca, plantain, and the aromatic sofrito of the Caribbean coast.
1 hr 5 min6–8 servings
Caribbean CoastBeginnerRegional Icon
Arroz con Coco
Coconut Rice
Arroz con Coco is listed in Rice Dishes for Caribbean Coast. Follow the verified ingredients and numbered instructions below.
Prep: 10 minCook: 30 minTotal: 40 minServes 6Beginner
Ingredients
Instructions
- 1
Pour coconut milk into a heavy pot and boil over medium heat, stirring frequently, until the water evaporates and the coconut solids separate from the oil.
- 2
Continue cooking until those solids become deep brown, forming the titoté.
- 3
Stir in rice carefully, then add water, panela, salt, and raisins.
- 4
Bring to a boil, cover, reduce heat to low, and cook 18 minutes.
- 5
Rest covered for 10 minutes and fluff.
- 6
Watch the coconut closely: the titoté should caramelize, not burn.
Ingredient Substitutions
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
At a Glance
CategoryRice Dishes
RegionCaribbean Coast
Prep Time10 min
Cook Time30 min
Total Time40 min
YieldServes 6
DifficultyBeginner
Shop Ingredients
full-fat coconut milk
long-grain rice
water
grated panela
salt
raisins
Equipment Needed
- Large Pot with Lid
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