Arroz con Coco

6-8 servings

1/2-1 tbsp. Canola oil
2 cups long grain white rice
1 tbsp. sugar
2 tsp. salt
1 cup chicken stock
2 cups coconut milk
Roasted shredded coconut and raisins (optional) for garnish

Preheat oven to 375°F

Heat the rice in the oil in a medium deep skillet over medium heat. 

Combine the chicken stock with the coconut milk, the sugar and salt, and mix well wiith a whisk.  Add this mixture to the rice and bring to a boil.  Turn heat to low, cover, and continue to cook until most of the liquid is absorbed by the rice, about 10-15 minutes.

Roast the shredded coconut in the oven on a baking sheet until light brown, about 5 minutes.  Keep a close eye as it burns easily.