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    Aros Di Coco

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    Aros Di Coco

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    Aros Di Coco

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    Aros Di Coco

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    Here & Now
    Aros Di Coco

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    AROS DI COCO

    COCONUT RICE

    Island: Aruba
    Yield: 8 servings
    Active Time:10 minutes
    Total Time:30 minutes

    Coconut rice is a staple across the Caribbean with countless variations. This
    version from Aruba incorporates shredded coconut as well as coconut milk
    for added texture and boosting the coconut flavor. Because coconut is
    ubiquitous across tropical islands, this rice pairs well with just about any dish
    in this book.

    2 cups [400 g] jasmine rice


    1 cup [240 ml] canned full-fat coconut milk, well shaken and stirred
    1/2 cup [40 g] unsweetened shredded coconut
    1 tsp kosher salt

    Rinse and drain the rice in several changes of cold water, about three times,
    for at least 45 seconds per time, until the water runs clear.

    In a medium saucepan with a lid, combine the rinsed rice, 11/2 cups [360 ml]
    of water, coconut milk, shredded coconut, and salt and stir to incorporate.
    Bring to a boil over high heat.

    Once boiling, stir, then lower the heat to low and cover the pot. Cook for 15
    minutes, then remove from the heat and let sit, covered, for an additional 10
    minutes. Fluff with a fork and serve.

    Excerpted from Islas: A Celebration of Tropical Cooking by Von Diaz, © 2024.


    Published by Chronicle Books. Photographs © Lauren Vied Allen

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