Ingrid Hoffmann's Coconut Rice (Arroz con Coco)

Coconut Rice (Arroz con Coco)
Serves 6 to 8

Ingredients:
2 cups long-grain white rice
1 14-ounces light coconut milk
1 tablespoon plus 1 1/2 teaspoons sugar
1 teaspoon salt
1/2 cup raisins
1/2 cup toasted coconut flakes

Instructions
Place the rice, 2 cups of water, the coconut milk, sugar and the salt in a medium saucepan
and stir to combine. Bring the rice to a boil, then reduce the heat to medium low and
simmer, stirring occasionally so that the rice doesn't stick to the bottom of the pan and
burn, until the water has evaporated to just below the level of the rice and little holes
begin to form on the surface. Reduce the heat to the lowest setting, cover the saucepan
and continue to cook until the rice is tender, 20 to 25 minutes.

Fluff the rice with a fork and stir in the raisins. Cover the saucepan and let it sit off of the
heat until the raisins are plump and warm, 10 minutes. Sprinkle the rice with the toasted
coconut and serve.

Recipe courtesy of Ingrid Hoffmann and Chica Worldwide, llc