Arroz Blanco con Concón
Arroz Blanco con Concón takes about 35 min and serves 4. It needs 4 ingredients: long grain rice, water, vegetable oil, and salt. It is rated medium to make.
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
Ingredients
- 400 g long grain rice
- 700 ml water
- 3 tbsp vegetable oil
- 1½ tsp salt
Method
Rinse until the water runs clear
Wash the rice in two or three changes of water. Dominican rice is meant to be separate and dry, and the loose starch is what makes it clump.
Boil it uncovered first
Bring the water, oil and salt to a boil in a heavy pot, add the rice and boil uncovered until the water has dropped to the level of the grains and craters appear on the surface.
10 minStir once, then never again
Give it one stir from the bottom, level the surface, cover tightly and turn the heat to its lowest. From here on, stirring breaks the grains and makes it sticky.
Twenty minutes for the concón
Leave it twenty minutes without lifting the lid. The bottom layer toasts into concón — the crisp golden crust that is the point of cooking rice in a caldero at all, and the piece everyone fights over.
20 minFluff, and lift the crust separately
Fluff the loose rice out with a fork, then prise the concón up in sheets with a spoon and serve it on top. If it will not come away, take the pot off the heat and let it sit five minutes — it releases as it cools.
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