Concón or Pegao Rice (Dominican Crispy Rice)
Called Concón 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 concón with these step-by-step instructions.
Servings: 6 servings
Calories: 379kcal
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
- 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.
- 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
Calories: 379kcal | Carbohydrates: 74g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 302mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Calcium: 30mg | Iron: 1mg