Concón

Name: Concón
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican
Ingredients: 2 cups long-grain rice, washed and drained; 3 cups water; 1 tbsp vegetable oil; 1 tsp salt

Concón (con-CON)

Crispy Rice Crust

⏱ Prep Time 40 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 211 kcal

The prized golden-brown crust of rice that forms at the bottom of the caldero pot, considered a delicacy and the most fought-over portion at Dominican meals.

Nutrition & Info

Protein 4.0g

Carbs 42.0g

Fat 3.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Equipment Needed

caldero or heavy-bottomed pot wooden spoon tight-fitting lid

Presentation Guide

Vessel: inverted on serving plate

Garnishes: none, served as is

Accompaniments: habichuelas guisadas, pollo guisado

Ingredients

2 cups long-grain rice, washed and drained
3 cups water
1 tbsp vegetable oil
1 tsp salt

Instructions

1
Bring water and salt to a boil in a caldero. Add rice and stir once. Boil until water is almost absorbed and small holes appear on surface.
2
Drizzle oil around the edges and over the top of the rice. Reduce heat to the lowest possible setting.
3
Cover with a tight-fitting lid. Do not open for at least twenty minutes while the crust forms.
4
After twenty minutes, check the bottom by gently tilting the pot. The rice should release a toasty aroma.
5
Continue cooking five more minutes if needed until the bottom is deep golden but not burned.
6
Invert the pot onto a plate to reveal the beautiful golden crust, or scrape it out in pieces to serve alongside the fluffy rice.

💡

Did You Know?

In Dominican households, calling dibs on the concón is serious business, and the person serving the meal holds enormous power in distributing this coveted portion.

Chef's Notes

Equipment Tips

caldero or heavy-bottomed pot
wooden spoon
tight-fitting lid

Garnishing

none, served as is

Accompaniments

habichuelas guisadas, pollo guisado

The Story Behind Concón

Concón is perhaps the most uniquely Dominican contribution to rice culture worldwide. While other cuisines have similar concepts like the Persian tahdig or Korean nurungji, the Dominican obsession with achieving the perfect concón is unmatched. The heavy caldero pot, traditionally made of cast aluminum, is essential for creating the even heat distribution that produces a uniformly golden crust without burning. The skill to make perfect concón is considered the mark of a true Dominican cook.

🕐 Traditionally enjoyed served as part of any rice-based meal 📜 Origins: Dominican home cooking tradition

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