Arroz Blanco is the base of most Dominican lunch menus, one of the components of La Bandera Dominicana, and the ultimate test of the good Dominican cook. The perfectionists will strive for a tender "arroz graneado" and a thin and crispy "concón".

Time: 35 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparation is necessary.

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

Preparation:

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.

Hey,
My b/f is dominican and when his mother cooks rice she always makes it burn a little on the bottom and calls it Con Con. How do i do that!?

Any help is appreciated
Thankss!!

You should check this: The secrets of the perfect concón.

Thank you so so much. I am going to try it out. Wish me luck!.

Hi. I just wanted to know, is there a particular brand/type of rice to use. For example Uncle Ben's has a different texture and taste than say for instance Carolina rice. I know it is my preference but I love the type of rice used in Dominican cooking.

We'll as for what I know....when I worked in a supermarket most of the Hispanic community bought either Carolina or Canilla. But I don't know if that is just within New York because in DR those names are almost non existent and if they appear it is considered an expensive rice.

My husband is dominican. We love arroz blanco