[Recipe + Video] How to Make Concon de Arroz Blanco
User Reviews
5
-
Cook Time
40 mins
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Total Time
40 mins
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Servings
4 generous servings
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Calories
830 kcal
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Course
Lunch
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Cuisine
South American, Dominican
[Recipe + Video] How to Make Concon de Arroz Blanco
Description
This recipe for Concon de Arroz Blanco uses Carolina long-grain rice cooked in an aluminium pot with vegetable oil and salt. The rice is brought to a boil and stirred regularly to prevent sticking, then covered and cooked on very low heat to generate steam, allowing the rice to absorb the water and cook evenly. Additional oil is added toward the end to enhance the shine and help create the crisp crust.
The distinctive feature is the "concon," a toasted, crispy layer of rice at the bottom of the pot prized in Cuban cooking. The final rice is tender yet firm, with a golden, crunchy base that adds texture contrast.
This rice is served alongside a variety of dishes in Cuban cuisine and can complement beans, stews, or grilled meats. The crispy bottom adds a unique textural element to meals. Timing and low heat are key to achieving a good concon without burning.
Ingredients
- 5 tablespoons vegetable oil divided
- 2 teaspoons salt
- 4 cup rice (long grain, Carolina)
Instructions
1. Heating the water
- In a medium aluminum pot (Amazon affiliate link) (minimum 2.5 liters [0.5 gal] capacity) heat 3 tablespoons of oil over medium heat, add the salt. When the oil is a little hot add 6 cups [1.4 liters] of water, taking care not to splash.If you use another type of pot, just combine oil, salt, and water and heat over medium heat.
2. Add the rice
- When the water reaches boiling point, add the rice and cook, stirring regularly to prevent it from sticking to the bottom.
3. Covering the rice
- When the water has evaporated, cover with the lid and cook over very low heat (but enough to generate steam) for 15 minutes.Remove the lid, stir, add the remaining oil and cover again. This oil will help the rice to shine, and the concón will be crispier.In 5 more minutes taste the rice; it should be firm but soft inside. If necessary, cover again and leave for another 5 minutes on low heat.
4. Serving
- As soon as the rice is ready, remove it from the pot and place it in a serving dish (this prevents the concón from getting soggy). Scrape off the concón (rice stuck to the bottom) and serve on the side per suggestions above the recipe.
Notes
- Use an aluminium pot with at least 2.5 liters (0.5 gallon) capacity for even heat distribution.
- Stir rice regularly during boiling to prevent sticking and promote even cooking.
- Maintain very low heat during steaming phase to produce the crispy concon without burning.
- Add remaining oil after uncovering and stir to allow rice to shine and crisp up.
- Taste the rice at intervals to assess doneness; the rice should be firm but tender inside.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4generous servings
Amount Per Serving
Calories 830 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 830kcal | 42% |
| Carbohydrates | 148g | 49% |
| Protein | 13g | 26% |
| Fat | 19g | 29% |
| Saturated Fat | 3g | 15% |
| Sodium | 755mg | 31% |
| Potassium | 213mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 63mg | 6% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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