In heavy saucepan, bring coconut milk to boil. Reduce heat to medium; cook, uncovered, stirring occasionally, for 35 to 45 minutes or until liquid evaporates and coconut solids start to separate from oil (see Tip). Cook, stirring constantly, for 15 to 20 minutes or until coconut solids turn golden brown.
Stir in rice, sugar and salt; cook for 3 to 5 minutes or until well coated. Stir in water, raisins and cinnamon; return to boil. Reduce heat to low; cover and cook for 15 to 20 minutes or until rice is tender and most of the liquid is absorbed. Cover and let stand for 5 minutes; fluff with fork.
Meanwhile, heat oil in large high-sided skillet set over medium-high heat. In batches, fry plantains for 2 to 3 minutes per side or until golden brown all over. Transfer to paper towel–lined tray. Season with salt.
Divide rice among bowls; top with fried plantains and avocados. Garnish with cilantro.
Look for coconut milk without any stabilizers, such as crystalline cellulose or xanthan gum (if coconut milk does have some stabilizers, it may not separate in Step 1, so add 2 tbsp coconut oil or vegetable oil when boiling).
As the liquid and coconut solids separate, the paste will stick to the bottom of the saucepan. Just keep stirring and scraping until that coconut paste, or titoté, turns a rich golden-brown color. You may be able to find a jar of this coconut reduction in the ethnic food section at your local grocery store, but nothing beats freshly caramelized coconut!
For a quick coconut fix, it doesn’t get much easier than Easy Coconut Rice.
Slight variations in grains, spices, and preparation methods all have a big effect on how coconut rice will turn out.
Savory: Cooked with that coconut milk reduction, arroz con coco is a savory Latin American dish, often served with seafood or meat.
Sweet: Boiled in coconut milk, sweet rice has a stronger, sweeter flavor. Double down on those sweet notes by topping your rice creation with fresh fruit or coconut cream like in this traditional Mango Sticky Rice.
Spiced: Also, this is the only variation that is typically made with Basmati Rice, not jasmine. This rice is less starchy, so rather than being as creamy, it’ll be more fluffy. Sprinkle in some coconut flakes and spice before serving alongside a mouthwatering curry .
– While it is just as easy to peel as a banana when it’s ripe, green plantain requires a bit more effort. Slice both ends with a sharp knife, cut a slit from end to end, and then open it up.
– If you aren’t frying them immediately after cutting them, toss them into a bowl with salted water: this will keep them from discoloring.
– For an extra burst of flavor, fry the plantains in coconut oil.
– Don’t flip your plantain medallions too quickly! You don’t want to miss out on that caramelized goodness – that crispy texture and toasted flavor is the best part!