Arroz con Coco y Pasas Titoté

Brown Coconut Rice


Preparation info

  • Difficulty


  • 8


Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

The name titoté refers to the brown curls that result after coconut milk is cooked long enough to “curdle” and separate. It has a concentrated, toasted, aromatic coconut flavor that nothing else equals. This is my favorite kind of rice, and one that my mother makes for me as a welcome-home dinner with Posta Negra and Torta de Plátano. Nowadays you can buy the titoté in glass jars; if you find them in your neighborhood try them. A half-cup of commercial titoté will do for this recipe.

This is our traditional rice for the holidays in the Caribbean. And one I have to prepare every time I am in New York for some festive occasion.


  • 4 cups coconut milk (freshly made, or canned)
  • cup raisins
  • 2 cups rice
  • 1 tablespoon brown sugar
  • 2 teaspoons salt


  1. In a medium pot or caldero* over medium heat pour the coconut milk, and cook for 15 to 20 minutes; the milk will reduce to the point of separating into coconut oil and brownish crumbs. Scrape the bottom of the pot as soon as you see the milk has turned into oil, and continue to do so until the crumbs look light brown. These crumbs are called titoté.
  2. Add the raisins and sauté in the coconut oil and crumbs for 2 minutes, until they plump up.
  3. Add the rice, brown sugar, and salt. Stir for 2 minutes.
  4. Add 4 cups of water and bring to a boil.
  5. As soon as you see the rice on the surface, and most of the water has evaporated, cover the pot; reduce to minimum heat and cook for 20 minutes.
  6. Serve.