Rice with Fried Coconut and Raisins

Preparation info

  • For

    4–6

    people
    • Difficulty

      Easy

    • Ready in

      55 min

Appears in

The Rice Book

By Sri Owen

Published 1993

  • About

I am intrigued by this Colombian recipe from The Book of Latin American Cooking by Elisabeth Lambert Ortiz. She says it is typical of coastal Colombia, where coconuts are very much used, and she describes how the fried coconut is made by boiling very thick coconut milk until it becomes oil with a grainy residue. This is how we make coconut oil at home in Indonesia. The grainy, golden residue,