Concón

Rinse the rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well.

• 400 g rice

Boil the water

In a heavy pot (caldero) about 24 cm / 9½ in wide, bring the water to a boil with 2 tablespoons of the oil and the salt.

• 800 ml water
• 2 tbsp vegetable oil
• 1½ tsp salt

✅ C'est prêt quand : water is boiling rapidly

Cook uncovered

Add the rinsed rice to the boiling water and cook over medium-high heat, stirring once or twice, until the water has almost disappeared from the surface, about 8 minutes.

• 400 g rinsed rice

✅ C'est prêt quand : only a thin film of water remains on top

Steam

Stir once, drizzle the remaining 1 tablespoon of oil around the edge of the pot, cover tightly with a lid, and cook on the lowest possible heat for 15 minutes.

• 1 tbsp vegetable oil

✅ C'est prêt quand : rice on top looks fluffy and dry

Make the concón

Without stirring, raise the heat to medium and cook 8-10 minutes more, until you hear crackling and smell toasted rice; watch closely so it does not burn.

✅ C'est prêt quand : you hear crackling and smell toasted rice at the bottom

Serve

Spoon out the fluffy rice first, then scrape up the golden crust (concón) in pieces with a metal spoon and serve it on top.