What is rice Concon?

What is rice Concon?

Concón is the crust of crispy rice formed at the bottom of the pot when you cook rice Dominican-style. Concón is not a dish in itself, just a byproduct of the cooking method we use to make rice. The most common one is arroz blanco concón.

What do Dominicans called Burnt rice?

Concon
Concon is that one, thin layer of burned kernels that lines the bottom of the pot every time you cook rice. There’s never too much of it; just enough to be a nuisance for most people, requiring an overnight soaking in dishwater or some hefty scraping and a Brillo pad to remove.

What Dominicans call pegao?

Called con con in the Dominican Republic, or pegao if you are Puerto Rican, this crispy rice side dish is the perfect pairing for all of your favorite dishes.

What are Calderos made of?

Made of cast aluminum, each pot is easy to wash by hand. Calderos are the ‘workhorse’ of any Hispanic kitchen due to its versatility and unique design. The caldero (or ‘cauldron’ in English) has rounded sides, a tight fitting lid, and superior heat distribution.

What do Haitians call burnt rice?

Scorched rice is known as cucayo, pegao, cocolón (Ecuador), concolón, raspa, raspado, graten (Haiti), bunbun (Jamaica) and concón (Dominican Republic) in the Caribbean.

What Cubans call pegao?

But here in the Medellin, they call it “pegao” – just like Puerto Ricans call it. And Cubans use the word “raspa” to refer to the rice crust stuck to the bottom of the pot. “Raspa” apparently comes from the Spanish verb “raspar” which means to scrape. Here’a pic of pegao, concón, cucayo or raspa.

What are Calderos used for?

The Caldero (or ‘cauldron’ in English) has rounded sides, a tight fitting lid, and superior heat distribution. Calderos are used to cook rice, beans, braise meat, and simmer stews and soups.

Are aluminum caldero safe?

The Imusa cast aluminum Caldero is ideal for cooking rice, browning meats and making your favorite sauces. The Caldero seasons and with time will provide a natural nonstick coating. Our NSF certified Caldero is commercial grade and safe for food contact.

Is burnt rice healthy?

Nutritionist Nancy Appleton of the American Holistic Health Association explains that overcooking any food can destroy amino acids, rendering them useless to your body. Overcooking destroys bonds between molecules, significantly depleting the nutritional value.

What is burnt rice called in Spanish?

The grains that come into contact with the cooking vessel turn golden and nutty brown, slinking toward caramelization but never burnt. The Spanish know it as socarrat, Koreans nurungji, Senegalese xoon, and Dominicans con con, but whatever you call it, the crunchy caramelized crust deserves a spotlight.

What is Concon and pegao?

In Dominican cuisine, scorched rice is called concón, though this word can refer to the crunchy, toasted underside of other food types, as well. In Puerto Rican cuisine, scorched rice is called pegao (shortened “pegado”, “stuck”).

What is the benefits of scorched rice?

Enhanced Immunity: Scorched Rice contains a lot of carbon, which not only enhances immunity but also helps to detoxify bad toxins in the body. Hangover relief: It contains a lot of amino acids, so it increases the energy of the body by helping the recovery and regeneration of the body, and helps to relieve hangovers.

Is burnt rice toxic?

Overcooking any food doesn’t simply destroy molecular structure, it can set the stage for the creation of new and potentially dangerous structures. The amino acids in overcooked rice can form a substance known as acrylamide. Acrylamide is a known carcinogenic compound, despite its natural origins.