Dominican White Rice
Side
Ingredients
3 cups long grain rice (look for a tip of what I do before serving time at the bottom)
4 1/2 cups water
1 tablespoon salt
1 tablespoon olive or vegetable oil
Description
Cooking white rice or arroz blanco dominican style is pretty easy. I love eating my dominican white rice recipe almost with everything, especially with the dominican flag (bandera dominicana) combination, which includes stewed chicken, white rice and stewed red beans.
In Dominican Republic, at lunch time, whenever we cook white rice, we enjoy what we call "concon". That is a crusty and tasty film that forms at the bottom of the caldero (pot). Scraping off the concon or "raspar el concón" with a spoon is a tradition in my country and we celebrate it with the noise we make by scraping off the pot.
The white rice brands I usually buy are Canilla, Goya or Rico. I love the ease of cooking them. You can cook white rice in any pot you want. But if you wanna get a delicious concon I recommend cooking your rice in a cast aluminium caldero. It is usually made in Latin America and is great for latin cooking. Read the instructions well on how to season your caldero the first time to seal the pores in the pot.
Directions
Bring the water to a boil on medium heat with salt and oil.
Wash the rice twice with tab water and drain it (you can use a colander).
Add the rice to the boiling water and stir.
Cook uncover, stirring constantly to avoid the rice to stick to the bottom (the concon is suposed to form during the low heat cooking stage, not before).
When all the water has comsumed, stir again, put a piece of aluminium foil over the rice inside the pot, covering the rice well, then cover the pot with the lid.
Lower the heat to the lowets level.
To let the concon to form on the bottom, just lower the heat to medium low. Cook for 20 to 25 minutes.
Uncover and carefully stir from bottom to top. It must be tender. If not, cook for five minutes more.