Rice with coconut

Pour the coconut milk into a saucepan and cook over high heat.

Cook until only the oil and a minimal amount of browned coconut remains. Stir all the time to loosen what sticks to the bottom.

Add the panela (optional), the raisins and the long rice previously washed to remove some of the starch. Add 2 cups of boiling water in which you dissolve the salt.

Boil over medium heat until the water evaporates completely (when half of the water has reduced, cover). Verify that the rice is done and lower the heat for another 8 minutes.

If you like the "socarrat", turn up to high heat 2 minutes before serving.