Arroz con Coco Titoté is a traditional and popular side dish from the Caribbean region of Colombia.
What is Arroz con Coco Titoté?
It's a traditional rice dish from the Caribbean region of Colombia made with coconut milk and raisins. It's typically prepare with fresh coconut milk, but just to make this recipe easier I used canned coconut milk.
The first time I tried this delicious rice was in a restaurant in Cartagena where it was served with fried trout and stewed yuca and it was the prefect side dish with a wonderful combination of flavors and textures.
How to Make Titoté?
Titoté is the caramelized leavings created as a result of cooking coconut milk for about 30 minutes over low heat to prevent burning it. In Colombia some supermarkets sell the titoté ready in jars which makes the recipe quicker and easier to make.
Ingredients you'll need to make this rice:
You can find all the ingredients amounts and directions in the printable recipe card below.
Coconut milk: Traditionally this recipe is made with fresh coconut milk, but you can use canned coconut milk if you don't have fresh coconuts.
Rice: I recommend using long grain rice to make this dish.
Raisins: They are an important ingredient in this recipe, but if you don't like them just omit them.
Seasoning: Sugar, salt and water.
Whether you’re a coconut or raisins fan or not, I’d love you to give this titoté rice recipe a try.
What to serve with Arroz con Coco Titoté
This dish is the perfect side for seafood dishes. Some of my favorite recipes to serve with this dish are fried whole fish, fish with creole sauce, salmon with shrimp sauce and creole and coconut shrimp.
More Colombian Side Dishes to Try:
Potatoes with Cream and Cheese Sauce
Arroz con Coco Titoté Recipe
Ingredients
- 2 cups coconut milk fresh or canned
- 1 cup long-grain rice
- 1 teaspoon salt
- 2 cups water
- 2 tablespoons sugar
- ⅓ cup raisins
Instructions
- Place the coconut milk in a heavy sauce pan and cook over medium heat for about 30 minutes, scraping the bottom of the pan occasionally to prevent the titoté from burning.
- Add the rice and cook, stirring frequently until well coated with the titoté for 1 minute. Add the water, raisins, salt and sugar. Bring to a boil, stirring once.
- Reduce the heat to low and simmer gently. Cover for about 20 minutes or until the rice is tender and the water absorbed. Remove from the heat and let it stand for 5 minutes. Serve hot and enjoy.
San McMillan
Great recipe .
Hi Erica, I have followed your recipes for few years .
Will you create or add more recipes?
Would love to try some new ones.
Thank you
Erica Dinho
I will start adding new recipes soon.
Paul
Apologies, forgot to rate it with my earlier comment, 5 stars all the way.
Paul
Perhaps I am late to the party on this dish.
It was delicious, I had some golden raisins to hand which worked perfectly.
I am now inspired to try more of your recipes.
Paul, UK
Maritza Heg
Using canned coconut milk gives a perfect titote. HOWEVER, since I'm not having a REAL coconut fruit , I can not cook the rice with the coconut SECOND MILK ( segunda leche), as is traditional in Colombia .Can I just water down the thick coconut milk ? NOTE : It's called "segunda" SECOND milk because we use GRATED coconut and the FIRST milk is the thick liquid that results after adding water to the freshly grated coconut , the one we cook to make the titote, after that we wash down the same grated coconut with more water which results in a less thick coconut milk AND this is the water used to cook the rice. MY QUESTION : how do I get this more diluted liquid when 'm using canned milk? THANKS A LOT !! Great recipes from you !!
Ana
I'm trying to make this recipe for vegetarians, but just wondering if vegetable broth instead of chicken bouillon would be a good replacement, or if it would change the flavor completely... thoughts please?
Ana
Sorry, I meant to ask this question in the arroz con coca-cola post.
Miki
I am marrying a Colombian man and want to surprise him with a Colombian dish. He is from Cartagena. I am going to try this with the red snapper and patacones which we Puerto Ricans call "tostones". I will let you know. I am using your red snapper recipe as well. The recipes do not look complicated. Thank you!
sandra
I made this yesterday.......and OMG!!! delicious!!!!! It took like 1 hour just for the coconut milk to evaporate, then you will have this brown, caramel oil looking paste called Titote. After that the rice will be ready in like 20 minutes. Delicious. This was served with Parmesan tilapia and Patacones......every body at my house enjoyed it. I even brought this to my Italian boss and she liked it very very much!!!!! Thank U***
sherri
it took a full hour to get to the caramalized state!!!!
Christina
If I was to use titoté from a jar how much would I use? Thanks!
carito
made it today with grilled tilapia and it was delicious
Olga
I tried making this recipe and used canned Goya Coconut Milk and it did not brown into titote. All I got was this thick white stuff. Was I supposed to use fresh water from coconut? Any suggestions. Anyway, it came out ok, a little mushy like sticky rice and a a rice pudding my Cuban father used to make.
Anonymous
you need to keep cooking the thick white stuff on high temp...the thick white stuff will eventually turn into the brown titotes and you'll get separation of the oil...just keep going!!
sandra
I used Goya coconut MILK, and yes indeed it will give you this white paste ; HOWEVER, you need wait little bit longer until it turns brown-
Bernadette Majebelle
I am writing from Tanzania. We have great recipes of coconut milk for rice, lentils, veggies, fish9sea food) and dried meat. Actually am writing a Tanzanian cook book with a base on coconut milk - the website is not yet launched. it will be an honor for me to link with Colombia and come out with a recognized International cook book.
Best regards,
Bernadette
Matilde I. Chacon
GRACIAS POR ESTA RECIPE!.... I MADE IT FOR MY FRIENDS AT WORK AND THE ALL LOVE IT!.
Jannese
Omg thank you so much for this recipe, I made it for my Colombian boyfriend and he was immediately transported to his childhood! Thanks for making me a star in the kitchen!!!!!!
Cat
I am so glad that I found you! I was born in Medellin, Colombia, but came to the states as a little girl with my mother. Mami always made amazing Colombian food... to this day, nothing makes my heart and soul happier than Colombian food. It takes me to a place that I can't even put in words. I have been craving Arroz con coco y pasas... so I super happy that I can now come to your site and get the recipe! I will have to check your site to see if you have an easy way to make mazamorra! Wish you lived in Florida! If you were my neighbor, I would be paying you to make me arepas. Arepas con chocolate y queso blanco... super rico!! Thank you for sharing your passion with all of us!