Ingredients
- 2 cups of rice
- 1 large coconut
- 2 tablespoons of brown sugar or panela, 1 teaspoon of salt
- 5 cups of warm water
Preparation
1. Crack open the coconut, remove the shell, and cut it into pieces.
2. Blend it with 1 cup of warm water until you have a smooth paste.
3. Strain this mixture through a sieve, pressing to extract as much coconut milk as possible. Set aside.
4. Return the coconut pulp to the blender and blend with another 2 cups of water.
5. Strain again to obtain the second coconut milk, which will be thinner.
6. In a medium saucepan or pot, heat the first coconut milk with the sugar and bring to a boil until all the liquid has evaporated.
7. When this happens, you will have coconut oil.
8. Continue cooking and stirring frequently until you get dark brown clumps.
9. At this point, add the rice and sauté for 1 more minute.
10. Pour in the second coconut milk, the remaining water, and the salt.
11. Bring to a boil over medium heat until all the liquid has evaporated and several small holes (eyes) appear on the surface of the rice.
12. Reduce the heat to low, cover the pot, and cook for 20 minutes, or until the rice is tender.