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Arroz clavado
Arroz clavado: Chocó coconut rice studded with chunks of cheese until sticky and rich
From Quibdó and the river towns of the Chocó comes a rice dish built on coconut, where cubes of white cheese are pushed into the pot near the end and left to melt into sticky, golden pockets; clavado means nailed in. The coconut milk, ideally pressed from freshly grated coconut, gives the rice a creamy, gently sweet base, and the Pacific herbs of the azotea, the raised kitchen garden, add a sharp green note. It is a weekday lunch at home, eaten with fried plantain, avocado or alongside fried fish for those who eat it. White cheese in Colombia is usually set with animal rennet, so use a vegetarian (microbial-rennet) halloumi or mozzarella-style cheese if needed. Stirring after the cheese goes in is the slip that turns it to mush, so poke the cheese into the rice and then leave the lid on. Chef's tip: culantro (long-leaf coriander) from Asian or Caribbean shops is close to the Chocó herbs; use ordinary coriander stems if not.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
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Fresh ingredients (4)
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Method
0/7 doneStep 1: Heat 1 tbsp sunflower oil in a heavy pot over a medium heat. Fry 1 white onion and 2 spring onions for 4 minutes, until soft and translucent.
4 minStep 2: Add 2 garlic cloves and 2 tbsp culantro or coriander stems and fry for 1 minute, until fragrant.
1 minStep 3: Stir in 10 ½ oz long-grain white rice and toast for 2 minutes, until the grains turn opaque at the tips.
2 minStep 4: Pour in 1 ¾ cups coconut milk and 1 cup water, add 1 tsp salt and bring to the boil, stirring once so nothing sticks.
Step 5: Cook uncovered over a medium heat for 8 minutes, until the liquid has dropped below the surface of the rice and little craters appear.
8 minStep 6: Push the 7 oz halloumi or mozzarella-style white cheese cubes into the rice, spacing them out. Cover tightly, turn the heat to the lowest setting and cook for 12–15 minutes, until the rice is tender and the cheese has melted into sticky pockets.
14 minStep 7: Rest off the heat, covered, for 5 minutes, then scoop out in big spoonfuls without stirring.
5 min
Nutrition per serving
- Calories
- 590 kcal
- Protein
- 19 g
- Carbs
- 70 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does arroz clavado take?
- About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of white onion?
- 2 shallots per onion.
- What can I use instead of spring onions?
- Chives, or a little finely sliced onion.
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