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.
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