We all know that Dominicans love rice as a side dish, and when making rice we never miss the opportunity to make some concón. This crispy rice is so simple and easy to make and requires very little hands-on time, so it’s perfect to serve up as part of a weeknight family meal.
Concón, or pegao, can be made in any rice preparation by following the instructions in this post. Try it with my Dominican Rice with Salami (Locrio de Salami) or even my Rice with Corn (Arroz con Maiz)!
Get all of my top tips to make the perfect crispy rice every single time!
Ingredients
- Long Grain White Rice
- Oil
- Salt
- Water
How to make concón (pegao)
- In a large pot or caldero, over medium-high heat, add oil, salt, and water. Bring to a boil.
- Add rice to the pot with boiling water. Lower the heat to medium. Let it cook until the rice has soaked up all the water (about 10 minutes), stirring occasionally.
- Cover the pot and lower the heat to low-medium. Let it cook for 25 minutes. Keep an eye on it to make sure the rice isn’t burning. If it seems or smells like the rice is burning, lower the heat a bit.
- After 25 minutes, fluff the rice with a large spoon. Cover and continue to cook for an additional 5 minutes.
- When ready, remove the cooked rice from the pot and set it aside to eat later. With a large spoon, firmly scrape the bottom of the pot to remove the crispy rice.
Frequently Asked Questions
It’s preferred to enjoy concón as soon as it’s made and I strongly suggest this, but if you do have leftovers, they will keep well in the fridge for around 4 days. You can reheat it in a pot on the stovetop or in the microwave. However, I must note that if you reheat it in the microwave the texture will not be the same. It will be more on the chewy side.
Without a doubt, long-grain white rice will yield the best concón (pegao), be sure to rinse it well under cold running water to remove excess starch before cooking. In a pinch, you could use brown rice, but it won’t be as light and fluffy and will require a longer cooking time.
This crispy rice is perfect to serve with all of your favorite Dominican main dishes. Try it with:
Black Beans Stew
Chorizo and Bean Stew
Camarones Guisados (Stewed Shrimp)
Rabo Encendido (Spicy Dominican Oxtail Stew)
Habichuelas Guisadas (Stewed Dominican Beans)
Pollo Guisado (Dominican Stewed Chicken)
Recipe Notes and Tips
- Keep an eye on the rice to make sure it isn’t burning. If it seems or smells like the rice is burning, lower the heat a bit.
- Remove the crispy rice from the pot right after it’s done cooking otherwise it will become chewy.
- A non-stick pan will result in a lighter concón and it will be easier to serve from the pot. A caldero is preferred to make concón.
More Rice Recipes
- How to Cook White Rice
- Locrio de Salami (Dominican Rice with Salami)
- Arroz con Maiz (Rice and Corn)
- Arroz con Gandules (Pigeon Peas Rice)
- Arroz Primavera
- Dominican Rice with Sausage (Locrio de Longaniza)
Concón or Pegao Rice (Dominican Crispy Rice)
Author:Equipment
Ingredients
- 2 tablespoons vegetable or corn oil
- ¾ teaspoon salt
- 3 ½ cups water
- 3 cups long grain white rice, rinsed and drained
Instructions
- Add rice to the pot with boiling water. Lower the heat to medium. Let it cook until the rice has soaked up all the water (about 10 minutes), stirring occasionally.
- Cover the pot and lower the heat to low-medium. Let it cook for 25 minutes. Keep an eye on it to make sure the rice isn’t burning. If it seems or smells like the rice is burning, lower the heat a bit.
- After 25 minutes, fluff the rice with a large spoon. Cover and continue to cook for an additional 5 minutes.
- When ready, remove the cooked rice from the pot and set aside to eat later. With a large spoon, firmly scrape the bottom of the pot to remove the crispy rice.
- Serve warm with a side of beans stew.
Notes
- Keep an eye on the rice to make sure it isn’t burning. If it seems or smells like the rice is burning, lower the heat a bit.
- Remove the crispy rice from the pot right after it’s done cooking otherwise it will become chewy.
- A non-stick pan will result in a lighter concón and it will be easier to serve from the pot. A caldero is preferred to make concón.
Nutrition
The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.
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