Colombian Arroz con Coco

Crack open a ripe coconut, remove the flesh and cut it into small pieces. Blend the flesh with 240 ml of warm water until smooth, then strain through a fine sieve or clean cloth, pressing well to extract the coconut milk.

Return the squeezed coconut pulp to the blender, add 480 ml of warm water and blend again. Strain this second, thinner batch of coconut milk; measure out the remaining 480 ml of water separately.

In a heavy-bottomed pot, combine the first coconut milk with the panela and salt. Cook over medium heat, stirring often, until the liquid has completely evaporated and the coconut solids turn into deep golden nuggets of titoté floating in coconut oil; watch closely so they don't burn.

Add the rinsed rice to the titoté and sauté for 1 minute so the grains get coated in the caramelized coconut base. Pour in the second coconut milk and the remaining water, then bring to a boil.

Cook uncovered over medium heat until the liquid is almost fully absorbed and small holes appear on the surface of the rice. Cover the pot, lower the heat to minimum and cook for another 20 minutes without stirring.

Remove the rice from the heat and let it rest, covered, for 10 minutes. Fluff with a fork and serve hot alongside fish, seafood or chicken.