Concón (Dominican Crispy Rice)

4.50 from 8 votes

Concón is the crispy, golden rice that forms at the bottom of the pot when cooking white rice the Dominican way. This beloved side dish is simple to make and pairs perfectly with beans, stews, and everyday Dominican meals.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Cuisine: Dominican

Servings: servings

Calories: 379kcal

Author: Vanessa

Equipment

1 Caldero
1 Spatula or large spoon

Ingredients

2 tablespoons vegetable or corn oil (30 ml)
¾ teaspoon salt (4 g)
3 ½ cups water (830 ml)
3 cups long-grain white rice, rinsed and drained (600 g)

Instructions

In a caldero or heavy-bottomed pot, combine the oil, salt, and water over medium-high heat. Bring to a boil.
Add the rice and stir gently to distribute evenly. Cook over medium heat, stirring occasionally, until the water has been absorbed and the rice begins to dry out, about 10 minutes.
Cover the pot and reduce the heat to low-medium. Cook undisturbed for 25 minutes, allowing the rice to steam and a crust to begin forming at the bottom.
After 25 minutes, fluff the top portion of the rice with a spoon. Cover again and cook for an additional 5 minutes to finish steaming and deepen the crust.
Remove the soft rice from the top and set aside, leaving the bottom layer in the pot.
Increase the heat slightly to medium and cook for 2 to 5 minutes, until the bottom layer becomes golden and crispy. Listen for a light crackling sound and watch closely to prevent burning.
Remove from heat. Use a spoon to carefully scrape and lift the concón from the bottom of the pot.
Serve warm.

Video

Notes

Watch the heat closely during the final step to avoid burning the concón. Keep it at a controlled low-medium heat—too high and the rice and concón will burn instead of crisping.
Remove the concón soon after cooking to keep it crispy. Letting it sit too long can make it chewy.
A caldero produces the best texture and flavor, but a non-stick pot will yield a lighter, easier-to-release concón.

Nutrition