Arroz con Coco
1/2-1 tbsp. Canola oil
2 cups long grain white rice
1 tbsp. sugar
2 tsp. salt
1 cup water or chicken stock
2 cups coconut milk
Roasted shredded coconut and raisins (optional) for garnish
Preheat oven to 375°F
Heat the rice in the oil in a medium deep skillet over medium heat.
Combine the chicken stock with the coconut milk, the sugar and salt, and mix well wiith a whisk. Add this mixture to the rice and bring to a boil. Turn heat to low, cover, and continue to cook until most of the liquid is absorbed by the rice, about 10-15 minutes.
Roast the shredded coconut in the oven on a baking sheet until light brown, about 5 minutes. Keep a close eye as it burns easily.