Arroz con Coco (Rice with Coconut)
2-1/2 tablespoons corn oil
2 cups parboiled rice
1/4 cup raisins (optional)
1/4 cup shredded coconut (preferably unsweetened)
5 cups boiling water or chicken stock
2 teaspoons salt
1 teaspoon white pepper
1 Heat the oil in a saucepan with a tight-fitting lid. Add the rice, raisins, if desired,
and coconut. Saute lightly. Add the boiling liquid, salt, and pepepr. Cook on high heat
until the liquid is absorbed. Reduce the heat to very low and cook, covered, stirring
every 10 minutes, for 25 minutes.
Puerto Rican Recipes
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