White rice is very simple to make, and some people develop a taste for a specific softness or hardness to rice and they can be picky as to how the finish product turned out. Others love the concon (known in other places as: raspao, pegao or quemaito), it's very common to hear someone ask if there is concon, this is the hard, almost burn, crispy, and delicious rice that adheres to the bottom of the caldero.
- 4 cups long grain rice
- 6 cups water
- 1 tablespoon salt
- 5 or 6 tablespoon olive or vegetable oil
- Iron pot or caldero (Optional but preferable)
- Wash rice at least twice with tap water and let it drain, set aside.
- Place water, salt and oil in pot and bring to a boil on medium heat.
- When water is boiling add rice and stir.
- Cook uncover, stirring constantly to avoid the rice from sticking to the bottom.
- When most of the water has consumed, stir again (if want thick concon don't unstick the bottom rice), some people like to place a piece of aluminum foil over the rice inside the pot covering the rice well, and then cover the pot with the lid, I sometimes just put the lid but it makes less concon.
- Lower the heat to the lowest level, and continue to cook. If you want much concon to form on the bottom, medium heat will be find for a few minutes then go to the low seting. Cook for a total of 20 to 25 minutes.
- Uncover, be careful hot steam will come out, stir from bottom to top. It must be tender but firm. If not, then cook for five more minutes.
- Serve immediately.