Riz Coco Titoté
Riz de Carthagène cuit dans du lait de coco caramélisé, avec raisins secs — le compagnon du poisson frit.
Portions
Ingrédients
Nutrition
Par portion
Étapes
Boil down the coconut milk
In a medium (about 24cm/9-inch), heavy-bottomed pot, boil the coconut milk over medium heat for about 15 minutes, stirring often, until the liquid cooks away.
- 400ml coconut milk
✅ C'est prêt quand : the coconut oil looks shiny and separates from the white solids
Brown the coconut (titoté)
Keep cooking and stirring the same mixture for 5–8 minutes until the coconut solids turn dark golden brown. Watch closely so it does not burn, since this gives the rice its flavor and color.
- the coconut mixture from step 1 coconut solids
✅ C'est prêt quand : the solids are deep golden brown (titoté)
Add the rice
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Cook the rice
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Rest and fluff
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Boil down the coconut milk
In a medium (about 24cm/9-inch), heavy-bottomed pot, boil the coconut milk over medium heat for about 15 minutes, stirring often, until the liquid cooks away.
- 400ml coconut milk
✅ C'est prêt quand : the coconut oil looks shiny and separates from the white solids
Brown the coconut (titoté)
Keep cooking and stirring the same mixture for 5–8 minutes until the coconut solids turn dark golden brown. Watch closely so it does not burn, since this gives the rice its flavor and color.
- the coconut mixture from step 1 coconut solids
✅ C'est prêt quand : the solids are deep golden brown (titoté)
Add the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and fluff
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Coconut palms line Colombia's Caribbean coast, and coconut rice became the essential side dish of Cartagena, Barranquilla and the islands. The key is titoté — coconut milk cooked down until its solids caramelise — which turns ordinary rice brown, fragrant and slightly sweet.
Almost every plate of fried fish on the coast comes with arroz con coco and patacones.
⭐ Why It's Famous
Its toasty, sweet-and-salty flavour is unlike any other rice, and it's perfect with seafood.
💡 Fun Fact
There are two versions: arroz con coco blanco, made without caramelising, and the darker titoté — most coastal cooks consider titoté the real thing.
Cartagena & the Caribbean coast
10.39°N, -75.48°W
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