2 cups of rice (I used brown rice).
1 cup shredded or dehydrated coconut (Kokosraspeln here in Germany)
3 tablespoons of grated or ground panela (papelón)
First you must make the titoté, a kind of coconut and sugar concentrate. For this you must blend the cup of grated coconut with two cups of water and then strain it. The liquid obtained from the strainer is added to a pot with the spoonfuls of panela. You will let the mixture reduce, stirring occasionally over medium-high heat. It takes about 30 minutes to reduce. When the liquid is reduced by 80%, lower the temperature and when you get a caramelized texture (see photo), turn off the heat.
With the leftover coconut, add it back to the blender and blend it with 4 cups of water. Wash the rice and pour it into the pot where the titoté is and stir. Add the coconut mixture with water and 1/2 teaspoon of salt. Leave over medium heat until the water is reduced a little and the rice is bubbling. Then cover and lower the heat until the rice is finished cooking. Correct the flavor if necessary.
Serve and enjoy!
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Con amor y sazón, La Negrita.