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Recipe Checklist:
  • 2 cups Coconut Milk (fresh or canned)
  • 2 cups Long Grain White Rice
  • 1 teaspoon Kosher Salt
  • 8 tablespoons Raw Sugar Cane
  • 3 cups Distilled Water
  • ¼ cup Golden Raisins
  • 3 oz Whole Butter
Tools & Equipment
  • Measuring Cup
  • Measuring Spoons
  • Strainer
  • Medium Saucepan or Dutch Oven
  • Wooden Mixing Spoon
  • Mixing Bowl
  • Can Opener
Estimated Time
45 min
Serves 6-8
+ -

Now, let’s talk about the Rice a second before we prep it. We think an uncooked Long Grain White Rice will ultimately yield the best outcome because it is a Starchy Rice and will yield tender individually separated Rice grains. Other types of Rice (Medium Grain Rice, Short Grain Rice, Glutinous Rice) will, in our opinion, be too sticky.


Because we are using an uncooked Long Grain White Rice, we should rinse it before beginning so that any excess starch and stickiness gets washed away down the drain. Place the Rice in a fine mesh strainer and rinse it under cold running water until it is running clear. This should take around 2 minutes. Once it is rinsed, remove it from the faucet and give it a good shake, without tossing the rice grains all over your kitchen. Let it sit and dry while you move on to prepping your other product.

The choice of water is also important. We call for Distilled Water because it removes all impurities and even the hardness from hard water. Distilled Water is sold at most grocery stores. If you can’t find Distilled Water the next best choice will be Filtered Water.

Finally, be aware that we are calling for Coconut Milk and not Coconut Water. Coconut Milk is richer and creamier.


To begin the active phase, place a medium saucepan or dutch oven on the stovetop over Medium Heat. Pour in the Coconut Milk and gently bring it to a simmer. Scrape the bottom of the pan occasionally with a wooden mixing spoon to prevent the Coconut Milk from burning. Simmer for 20-30 minutes until reduced by half. This will be the Titoté.

Once the Titote has reduced by half, add in the raw Sugar Cane and whisk the mixture for 10-15 seconds.

Next, add in the Long Grain White Rice, the Distilled Water, the Golden Raisins, and the Kosher Salt. Turn the heat source up to High Heat and give everything a gentle stir with a wooden mixing spoon. Stir occasionally until the Rice has become covered with the Titoté. Once a boil has been reached, reduce the heat to Low Heat. Cover the pan and let it simmer for 20-30 minutes or until the Long Grain White Rice has absorbed the Distilled Water and is cooked al dente.

When it is cooked, remove the pan from the heat and finish the Titoté by placing the Whole Butter into the pan and covering it. Let the butter steam and melt for about 5 minutes and the Titote is ready. 

Just before service, give everything a gentle stir with a wooden mixing spoon.

If you plan to hold the Titote hot, in a 225˚ F (107˚ C) oven, for up to 3 hours. Cooked and then tempered Titote, will keep refrigerated for 1-3 days.