This recipe is not for lazy cooks. I think that vegans and foodies share many common traits, one of which is the understanding that homemade food is always better than store-bought. My friends sometimes wonder why I go through all the hassle of making my own curry paste when it is so simple to just buy that 'ingredient' at the store. First, I don't consider curry paste to be an ingredient, it is a recipe involving many ingredients that are readily available. Secondly, I always make an effort to choose the best ingredients (I go so far as choosing the country of origin of my spices). The recipes are therefore not only made with love, but also with the very best that the market had to offer that day. This love of good ingredients is also something that foodies and vegans share. It is a wonder to me why so many exclude vegans when they think of foodies or why so many foodies think vegans are just some grass-loving hippies! We have MANY similarities.
Let's get back to the recipe at hand: The best coconut rice ever. For the health-conscious, it is packed with nutrient-rich coconut oil and for the gourmet, it is one of the richest, most sumptuous and tropical-tasting rices you'll ever come across. The flavors will take you straight to the Caribbean! I like to serve this rice with some beans, some avocado and fried plantains but it is quite versatile. You can serve it with lots of different things or even eat it on its own.
Best Coconut Rice Ever
Titoté - you will need to make this coconut paste in advance, but It keeps very well (about one month in the fridge). I'm giving you the traditional method for making this delicious rice, but my understanding is that you can also make it with a can of coconut milk. However, the flavors will not be as intense.
- Make a hole in the coconut and extract the coconut water into a glass. It should yield about one cup of coconut water.
- Crack the coconut open. In Colombia many people say that the easiest way to do this is to throw it against the floor of the kitchen, but you could also use a heavy cleaver. Scoop the meat out with the outer brown layer. Put all the coconut meat in a food processor and grind until you see oil forming, about 6 minutes.
- Mix the ground coconut with 3 cups of warm water and let rest for 10 minutes.
- With a clean kitchen towel, squeeze the ground coconut and hot water to get the first coconut milk, the most intense. Keep the ground coconut to make more coconut milk.
- In a saucepan, mix together the coconut water and the first coconut milk and bring to a boil. Once it boils, lower the heat to simmer until the coconut oil separates and the the solids start to brown. They should become dark brown, the color of coffee. This should take you about one and a half hours. You now have titote. Leave it in the saucepan as you will add the rice directly to the pan.
Make coconut rice
1 lb rice
1/4 cup of raisins
- Mix the remaining ground coconut meat with 4 cups of hot water and let it rest for 10 minutes. Extract the second coconut milk with the kitchen towel.
- In the same saucepan where you made the titote, add the rice and stir over high heat for two minutes. Add the second coconut milk and raisins and leave it uncovered until the milk is absorbed by the rice and you start seeing little holes in the surface of the rice. Lower the heat to simmer and cover the pot for 15-20 minutes.
le bon vegan
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