Riz Coco Titoté
Riz de Carthagène cuit dans du lait de coco caramélisé, avec raisins secs — le compagnon du poisson frit.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitReduce the coconut milk
Boil the coconut milk in a heavy pot over medium heat, stirring often, for about 15 minutes until the water evaporates and the oil separates from the solids.
Make the titoté
Keep cooking and stirring for 5–8 minutes until the coconut solids turn a deep golden brown. Don't let them burn — this caramelised titoté gives the rice its flavour and colour.
Add the rice
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Cook
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Rest and fluff
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Reduce the coconut milk
Boil the coconut milk in a heavy pot over medium heat, stirring often, for about 15 minutes until the water evaporates and the oil separates from the solids.
Make the titoté
Keep cooking and stirring for 5–8 minutes until the coconut solids turn a deep golden brown. Don't let them burn — this caramelised titoté gives the rice its flavour and colour.
Add the rice
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Rest and fluff
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The Story Behind the Dish
Coconut palms line Colombia's Caribbean coast, and coconut rice became the essential side dish of Cartagena, Barranquilla and the islands. The key is titoté — coconut milk cooked down until its solids caramelise — which turns ordinary rice brown, fragrant and slightly sweet.
Almost every plate of fried fish on the coast comes with arroz con coco and patacones.
⭐ Why It's Famous
Its toasty, sweet-and-salty flavour is unlike any other rice, and it's perfect with seafood.
💡 Fun Fact
There are two versions: arroz con coco blanco, made without caramelising, and the darker titoté — most coastal cooks consider titoté the real thing.
Cartagena & the Caribbean coast
10.39°N, -75.48°W
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