Coconut Rice

This recipe takes advantage of many of the properties of coconut using their milk and baked grated pulp and giving you a delicious and crunchy texture. Remember that the coconut is an energy food rich in potassium and folic acid. You can use baking coconut and you on as a garnish for your cereal or any other dish. Pair it with cognac Shrimp  and Pasiontini .

Ingredients

• 2 cups rice
• 1 can (14 oz.) Light coconut milk
• 2 cups water
• 1 tbsp. plus 1 ½ tsp. sugar
• 1 tsp. salt
• ½ cup raisins
• ½ cup flaked coconut

Preparation

Put the rice, 2 cups water, coconut milk, sugar and salt in a medium saucepan and mix well. Bring the rice to a boil, then reduce heat to medium-low and cook, stirring occasionally so that the rice does not stick to the bottom of the pan and burn until the water has evaporated to be just below the rice level, and when they begin to form small holes in the surface. Reduce heat to lowest heat, cover the pan and continue cooking until the rice is tender, 20 to 25 minutes. Sponge the rice with a fork and stir in raisins. Cover the pan and leave it on the heat until the raisins are swollen and warm, about 10 minutes. Sprinkle the rice with toasted coconut flakes and serve.