Arroz con coco, the Bright IDEAS version

I, Amanda, have always been a cooking rebel.  If you give me a recipe, as I read it, I am already thinking about what I would do differently if I was making it.  I can’t help it.  My dad was a fly-by-the-seat-of-your-pants cook and I proudly inherited that gene and have carried the flag since he passed on to glory.  Today my gene saved us from eating a sticky overly-sweet goo.

I didn’t have try the recipe before we made it for our final day of Colombia studies, but as I was reading the recipe, I kept thinking “this is going to be TOOOOO sweet”. Taking risks in the kitchen doesn’t always pay off, but can’t be helped sometimes.  You have to follow your gut.

I cooked the rice ahead (doubling what the recipe called for) and then we added all the coconut goodness and cooked it at school.  What an awesome cooking crew I had today!!!!!!  They helped dish it up and top it with the raisins and serve it to their fellow classmates.

I love cooking day.  I love hearing the stories my cooking crew tells me.  I love seeing their reactions to the foods we explore.

Here is our amended recipe.  Enjoy!

2 cups of rice

4 cups of water

1 can of sweetened condensed milk

1 can cream of coconut

1 can coconut milk

salt to taste

raisins for garnish

Bring rice and water to a boil.  Cover, cook until done, maybe 20 minutes?  you want it tender but not mushy.  Cool.  Add coconut milk, cream of coconut and sweetened condensed milk and bring to a simmer.  add salt and cook down until liquid thickens, about 15-20 minutes.  Stir it often so it doesn’t stick.  Cool slightly, top with raisins and serve.

I was thinking it would also be good with chopped apricots and pistachios (if you eat nuts!).  Or add a little toasted shredded coconut.  yuuuuuummmmmmmm.  Let me know if you try it.


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