How To Make Con Con or Pegao rice (Dominican Crispy Rice)

Name: How To Make Con Con or Pegao rice (Dominican Crispy Rice)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 2 tablespoons vegetable or corn oil; ¾ teaspoon salt; 3 ½ cups water; 3 cups long grain white rice, (rinsed and drained)

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Called con con in the Dominican Republic, or pegao if you are Puerto Rican, this crispy rice side dish is the perfect pairing for all of your favorite dishes. Simple to make, learn how to make the perfect con con with these step-by-step instructions.

We all know that Dominicans love rice as a side dish, but sometimes I want to take it up a notch and make this delicious con con recipe.

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.

Get all of my top tips to make the most perfect crispy rice every single time!

Be sure to check out my Arroz Primavera and Arroz con Pollo too!

Ingredients

Oil
Salt
Water
Long Grain White Rice

How to make con con (pegao)

Four step by step photos to show how to make the recipe.

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 aside to eat later. With a large spoon, firmly scrape the bottom of the pot to remove the crispy rice.

Frequently Asked Questions

Can you make it ahead of time?

It's preferred to enjoy con con 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 the texture will not be the same. It will be more on the chewy side.

What's the best rice to use?

Without a doubt, long-grain white rice will yield the best 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.

What do you serve it with?

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)

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 con con and it will be easier to serve from the pot. A caldero is perfect.

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