Arroz con Coco

A sweet Latin side dish that is kid approved in most cases.

Ingredients:
1 (13.5 ounce) can coconut milk
2 cups uncooked long or medium grain rice
2 tablespoons to 1/4 cup sugar (or brown sugar)
1 1/2 teaspoons kosher salt
1/2 cup raisins
3 cups water

Heat coconut milk in a 2 quart heavy-bottomed saucepan over high heat until simmering. Reduce to medium low and cook, stirring frequently with a wooden spoon until reduced to a couple of tablespoons (see note above). Continue to cook, stirring and scraping constantly until coconut oil breaks out and coconut solids cook down to a deep, dark brown, about 20-35 minutes total.

Add rice, sugar (more or less to taste), and salt. Increase heat to medium and cook, stirring constantly until rice grains begin to turn translucent and golden, about 2 minutes. Add raisins (if using) and stir to combine.

Add water and stir to combine. Bring to a simmer over high heat, reduce to lowest possible setting, cover, and cook for 15 minutes. Remove from heat and let rest 15 minutes longer. Fluff with a fork, and serve.