Depending on where in the Caribbean you originate from, you call that crispy rice at the bottom of the pot concon, pegao, graten, or raspa. Whatever you call it, you know its darn good and some even say it’s the best part of the rice!

The best way to eat it is by pouring over habichuelas guisadas or some jugito from a guisado to get the rice soft and soaked in a delicious sauce.

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In the Dominican Republic, it’s referred to as concon because that’s the sound you hear when your scraping the bottom of the pot trying to get that crunchy goodness. But my Puerto Rican cousins call this kind of rice pegao because it’s literally stuck to the pot. Meanwhile, it’s known by graten in Haiti and raspa in Cuba.

Make crispy concon every time

Follow the instructions for arroz blanco and cook the rice for an extra 10 minutes (depending on how much rice you’re making) for perfectly crispy and crunchy concon.

Pro tip: If you’re having a hard time scraping the rice from the bottom of the pot, pour hot water over the bottom of your pot for a few seconds and it should make scraping that layer off way easier!

You don’t need a caldero to make concon

A lot of people think that you can only make concon with a caldero pot, the signature pot in every single Dominican (and Caribbean) kitchen. Don’t let not having a caldero stop you, because you can make concon in any pot. Just be sure to follow the steps for Dominican white rice; it’s all about the technique!

Concon/Pegao (Dominican Crispy Rice)

Concon/Pegao (Dominican Crispy Rice)

5 from 2 votes
Learn the secret to perfectly crunchy Dominican concon every time. It all starts with a fresh batch up Dominican white rice!
Cook Time 40 minutes
Total Time 40 minutes
Course Side Dish
Cuisine Caribbean, Dominican
Servings 4 servings
Calories 250 kcal

Equipment

Ingredients
  

  • 2 cups extra long grain rice washed
  • cups water
  • 2 tbsp olive oil
  • 2 tsp salt

Instructions
 

  • In a pot over medium heat, combine oil and salt. Let it got hot then carefully add the water.
  • Add rice, stir, and cook until almost all of the water is absorbed, stirring frequently to prevent from sticking. Use a spoon to form a mound in the center of the pot with the rice.
  • Reduce heat, cover, and simmer for 25 minutes.
  • Remove from heat and fluff with a fork. Let it sit covered for 5 minutes and then remove all the cooked rice from the pot.
  • Use a spoon to scrape the bottom layer of rice from the pot and serve. Buen provecho!

Notes

Pro tip: If you’re having a hard time scraping the rice from the bottom of the pot, pour hot water over the bottom of your pot for a few seconds and it should make scraping that layer off way easier!

Nutrition

Serving: 200gCalories: 250kcalCarbohydrates: 40gProtein: 4gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 600mgPotassium: 100mg
Keyword Rice
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