Costa Rican Arroz con Coco (Classic Creamy Coconut Rice)
Arroz con Coco
Creamy Costa Rican coconut rice—slightly sweet, fragrant, and perfect with fish or beans.
Nutrition (per serving)
Arroz con coco is one of those dishes that smells like a memory before you even taste it: warm coconut, a hint of sweetness, and the kind of comfort that pairs beautifully with fried fish or black beans. This Costa Rican version keeps things simple and honest — toasted aromatics, creamy coconut milk, a touch of brown sugar, and fluffy rice.
I love making it when guests come over because it feels special without being fussy. Stir in a little grated coconut or raisins if you want a traditional touch, and finish with a squeeze of lime for brightness.
Ingredients
- Long-grain white rice:2 cups
- Unsweetened canned coconut milk:13.5 oz
- Water:2 cups
- Light brown sugar:2 tbsp
- Salt:1 tsp
- Vegetable oil or coconut oil:1 tbsp
- Garlic cloves, minced:2 pieces
- Small yellow onion, finely chopped:1 pieces
- Fresh grated coconut (optional):1/4 cup
- Raisins (optional):1/4 cup
- Unsalted butter (optional, for finishing):1 tbsp
Instructions
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Rinse the rice under cold water until the water runs mostly clear; drain well.
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Heat the oil in a medium saucepan over medium heat. Add the chopped onion and minced garlic and sauté until softened and fragrant, about 3 minutes.
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Add the drained rice to the pan and stir to coat the grains in the oil and aromatics. Toast the rice for 1–2 minutes, stirring constantly.
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Pour in the coconut milk, water, brown sugar, and salt. Stir once to combine and bring to a gentle boil.
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Reduce heat to low, cover the pan, and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
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Turn off the heat and let the rice rest, covered, for 10 minutes. If using, gently fold in the grated coconut, raisins, and butter for extra richness.
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Fluff the rice with a fork, taste and adjust salt if needed, and serve warm with lime wedges and cilantro if you like.
Tips & Notes
- Rinsing the rice removes excess starch and helps the grains cook up fluffy, not gummy.
- If you prefer a richer coconut flavor, use the thicker part of the canned coconut milk or add a little toasted grated coconut on top before serving.
