Wednesday, April 7, 2010

RECIPE - Coconut Rice (Arroz de Coco)

This simple dish from the Brazilian state of Bahia makes a wonderful accompaniment to the various fish and seafood dishes that originate from there, but can also be successfully be served with almost any Brazilian seafood dish, or even with Thai curries or Polynesian dishes. The coconut milk gives a silky smoothness to the texture of the rice, as well as a sweetness to the grain that perfectly complements spicy dishes. Since Bahian food is known as the spiciest regional cuisine in Brazilian gastronomy, it makes sense that the dish originated in Bahian kitchens.
RECIPE - Coconut Rice (Arroz de Coco)
Serves 4 as a side dish

2 cups long-grain white rice (Thai jasmine rice is an excellent choice)
1 Tbsp. butter
1 clove garlic, finely chopped
1 Tbsp. finely chopped white onion
1 cup grated, unsweetened coconut
1 cup canned milk (thick homemade coconut milk may be substituted)
2 cups water
1 Tbsp. finely chopped green onions (green part only)
salt to taste
Wash the rice in cold running water until water runs clear. In a medium heavy saucepan, over medium heat, melt the butter, then fry the garlic and chopped white onion until transparent, but uncolored. Stir in the rice, the grated coconut, salt to taste, the coconut milk and the water. Bring to a boil, cover tightly, lower heat and cook until liquid is dissolved and rice is tender, approximately 20 minutes. Let rest in pan, tightly covered for 10 minutes (can let rest for up to 30 minutes).

Fluff the rice with a fork, and place in serving plate or dish. Sprinkle with the chopped green onion and serve immediately.

Recipe translated and adapted from Cozinha Regional Brasileira by Abril Editora


  1. This comment has been removed by the author.

  2. Perfect. Made a few times and if you can follow simple instructions you don't need to vary a thing.

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