Aros di Koko (Coconut Rice) is a traditional Curaçaoan recipe for a classic accompaniment of aromatic rice cooked in coconut milk. The full recipe is presented here and I hope you enjoy this classic Curaçaoan version of: Coconut Rice (Aros di Koko).
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Coconut rice is a delicious side dish that is made by cooking rice with coconut milk or shredded coconut. The origin of the coconut rice comes from different countries like Colombia, Venezuela, Indonesia.
Ingredients:
400g jasmine rice
375ml water
250ml tinned, unsweetened, coconut milk
1 tsp sea salt
Optional :
30g of shredded coconut
Dry parsley or fresh parsley
Method:
Rinse the rice thoroughly then set aside in a colander to drain.
Tip the washed rice into a saucepan then add in the water, coconut milk and salt. Set the pan over high heat and bring to a boil. Stir the rice then reduce the heat to its lowest setting and cover the pot tightly with a lid (if the lid is not well fitting, place a sheet of kitchen foil over the top of the pan and sit the lid on top of this).
Continue cooking for 15 minutes then take the pot off the heat. Set aside to stem for 10 minutes, not removing he lid.
Fluff with a fork and serve.
If you want to add the coconut and parsley do so before your bring the rice mixture to a boil, then continue cooking as above.
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