[Recipe + Video] Arroz Blanco to Make Concon

[Recipe + Video] Arroz Blanco to Make Concon

Dominican concon is a product of the way we traditionally cook rice, and the most popular is the white rice concón. Learn how to make concon following this recipe and tips.

Course Lunch

Cuisine Dominican, Latino

Keyword con con, how to make con con, how to make pegao, pegao rice

Cook Time 40 minutes

Total Time 40 minutes

Servings generous servings

Calories 830kcal

Author Clara Gonzalez

Ingredients

5 tablespoons vegetable oil divided
2 teaspoons salt
4 cup rice (long grain, Carolina)

Instructions

Heating the water: In a medium aluminum pot (Amazon affiliate link) (minimum 2.5 liters [0.5 gal] capacity) heat 3 tablespoons of oil over medium heat, add the salt. When the oil is a little hot add 6 cups [1.4 liters] of water, taking care not to splash.
If you use another type of pot, just combine oil, salt, and water and heat over medium heat.
Adding the rice: When the water reaches boiling point, add the rice and cook, stirring regularly to prevent it from sticking to the bottom.
Covering the rice: When the water has evaporated, cover with the lid and cook over very low heat (but enough to generate steam) for 15 minutes.
Remove the lid, stir, add the remaining oil and cover again. This oil will help the rice to shine, and the concón will be crispier.
In 5 more minutes taste the rice, it should be firm but soft inside. If necessary cover again and leave for another 5 minutes on low heat.
Serving: As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy).
Scrape off the concón (rice stuck to the bottom) and serve on the side per suggestions above the recipe.

Video

Notes

For tips and tricks to get the perfect arroz blanco, see the paragraphs above the recipe card.

Nutrition