As a person who steers more toward bacon and steak in the morning, this is one of the precious few sweet dishes that graces my breakfast table with any regularity. Inspired by a coconut breakfast porridge found commonly throughout the Caribbean, this aromatic dish makes for a wonderful and filling vegan brunch.
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At its core, arroz con coco is a pilaf—rice grains toasted in oil before being steamed, but in this case the oil comes directly from coconut milk. You start by dumping a can of coconut milk in a pot, and slowly boiling it off until all of the water content is removed, the coconut oil breaks out, and the solids begin to brown. From there, it's a slow process of stirring and toasting until they are a deep, crunchy golden brown before finally adding sugar, salt, and rice.