Arroz con Coco y Pasas (Rice Cooked in Coca-Cola)
Cooks in Serves 8
- 3 (14-ounce) cans coconut milk
- 1 tablespoon oil, as needed
- 2 cups rice
- 1/4 cup raisins
- 2 teaspoons salt
- 4 cups Coca-Cola
- Place the coconut milk in a large, heavy-bottomed pot.
- Bring to an active boil and continue cooking about 15 minutes over medium-high heat.
- Run a wooden spoon periodically around the bottom to make sure it isn't sticking. If so, turn down the heat a bit and keep checking. When the coconut milk is as thick as frosting and the bubbles burst like moon craters, reduce the heat to medium and continue cooking. The mixture will turn glassy and the bubbles will look like pinpricks.
- Stir in a teaspoon of oil, and then another if needed, to encourage the mixture to break. Stirring constantly, let the mixture break into oil and solids. Once the solid bits start to brown, take the pot off the heat and carefully transfer the contents to a heatproof container.
- If using the heavy-bottomed pot to cook the rice, wash and dry it.
- Add the remaining teaspoon oil to the pot along with the coconut mixture, rice and raisins and stir over medium heat for 2 minutes until rice glistens and is fragrant.
- Add the salt and Coca-Cola.
- Bring to a boil; cover pot with a heavy, tight lid. Cook over medium heat for 10 minutes. Reduce heat to low and cook another 10 minutes. Let rest 10 minutes before uncovering.
- -- Adapted from a recipe in "Gastronomica: The Journal of Food and Culture" (Winter 2005)