Arroz con Coco

On Colombia’s Caribbean coast, rice is cooked in coconut milk and finished with panela and raisins, a legacy of the region’s African and indigenous roots. It is served alongside fried fish and patacones, where its gentle sweetness plays against all the salt and crunch.

Golden, sweet, and faintly tropical

Slow simmering lets the rice drink up the coconut milk until each grain is plump and creamy, with a hint of caramel from the panela. The raisins plump into little bursts of sweetness, and a shower of shredded coconut makes it feel like dessert at the dinner table.

Get the rice right every time with our How to Cook Perfect Rice Every Time.

Colombian recipes →