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COLOMBIAN ARROZ CON COCO Arroz con Coco 6-8 servings 1 tbsp. Canola oil 2 cups long grain white rice 1 tbsp sugar 2 tsp salt 4 cups coconut milk Roasted shredded coconut for garnish Preheat oven to 400°F Heat the oil in a medium pot over medium heat. Add the rice, sugar and salt, and stir for 2 minutes. Add the coconut milk and bring to a boil and cook uncovered for about 10 minutes, until almost all liquid has evaporated. Lower heat, cover and continue to cook until rice is done, about 15-20 minutes. Roast coconut in hot oven on baking sheet for about 5 minutes. Keep a close eye as it burns easily.
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