Saturday, June 13, 2009

Arroz blanco (White rice)

Arroz Blanco is the base of most Dominican lunch menus. Done right, you can get a thin and crispy "concón". Concón is the crust of rice formed at the bottom of the pot when you cook rice Dominican-style, but if you are not Dominican, and have never lived in the Dominican Republic, you will probably not understand the passion that Dominicans feel for concón. My suggestion is that you try it, you could be surprised.

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparation is necessary.

4 cups of rice
6 cups water
5 tablespoons of oil
1 teaspoon of salt


Heat up 3 spoons of oil, add the salt and water. Bring to a boil and then add the rice, stirring regularly to avoid excessive sticking. When all the water has evaporated cover with a tight fitting lid and allow to simmer at very low heat. Wait 15 minutes and remove lid, stir, add the remaining oil and cover again. In 5 minutes the rice should be firm but tender inside. If necessary, cover and leave another 5 minutes on very low heat.

Serve with meat, (or seafood) a side dish and beans.

***Concon - Just let the rice cook a little longer (about 5 - 10 minutes) so that the crust forms at the bottom***

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