Two cups of rice.
4 tablespoons brown sugar.
First, the coconut is chopped, liquefies with two cups of water. Strain, squeeze by hand until it is almost dry and the white water. Put the milk in a pot and let it boil until the water evaporates and only the oil remains and black granites are called titoté.
When grated coconut, we add another 4 cups of water, squeeze again and we put that water where oil and titoté is, adding the rice and let it dry in the traditional manner.
Finally add the 4 tablespoons of brown sugar and a pinch of salt. Let cook until rice is done. For the fish, season the pargos with salt and pepper and fry one by one, for a couple of minutes on each side or until they have a tan. Serve hot.
Photo: Kike Sierra