Concon forms naturally when rice is cooked in a heavy pot with enough oil over medium heat and allowed to sit undisturbed after the water has been absorbed. The bottom layer of rice slowly toasts and caramelizes, creating a crispy crust. Skilled Dominican cooks know exactly how long to leave the rice to achieve a perfect golden concon without burning it. The oil and heat control are the keys to getting it right.

Is concon served as a separate dish?

Concon is typically scraped from the bottom of the pot and served alongside or on top of the regular fluffy rice. In many Dominican households, family members compete for the concon portion because it is considered the most desirable part of the meal. Some restaurants and comedores serve concon as a specified side dish, and it often costs a small premium.

What does concon taste like?

Concon has a nutty, toasty flavor with a satisfying crunch that contrasts with the soft, fluffy rice above it. The caramelization adds a subtle sweetness and depth of flavor not present in regular rice. When the rice has been cooked with beans or meat, the concon takes on those flavors as well, creating an even more complex taste. The texture is the main attraction: crispy, crunchy, and deeply satisfying.

Can I make concon at home?

Yes, you can make concon at home by cooking rice in a heavy-bottomed pot or caldero with a generous amount of oil. After the rice is cooked through and the water absorbed, reduce the heat to low and let it sit covered for 15-20 minutes without stirring. This allows the bottom layer to toast and crisp. A thick aluminum or cast iron pot works best for even heat distribution.

🍽️

Lunch

Concón

Name: Concón
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dominican (National)
Ingredients: white rice; vegetable oil; salt; water

The golden treasure at the bottom of the pot

🌶️ Mild⏱️ 40 min📍 National🌱 Vegetarian

📊Difficulty:Medium

🔪Prep:5 min

🍳Cook:35 min

👥Serves:4

Concon is the golden, crispy rice crust that forms on the bottom of the caldero (heavy aluminum or cast-iron pot) when rice is cooked the traditional Dominican way. What might be considered a cooking mistake in other cuisines is a prized delicacy in the Dominican Republic — the crispy, crunchy, slightly toasted rice that peels away from the pot in satisfying sheets is the most fought-over portion at the Dominican table.

Concon represents a perfect paradox: it is both the humblest part of the rice pot and the most coveted. In Dominican homes, who gets the concon is a matter of negotiation, favoritism, and sometimes outright competition. Children beg for it, grandmothers reserve it for their favorites, and at social gatherings the person dishing out the rice wields the power of concon distribution. It has transcended its origins as an accidental byproduct of cooking to become a deliberately crafted element of Dominican rice preparation.

Creating perfect concon requires the right equipment and technique:

The caldero: A heavy-bottomed aluminum or cast-iron pot is essential. The thick base distributes heat evenly and prevents burning while allowing the controlled toasting that creates concon. Thin-bottomed pots cannot produce proper concon.
Oil the pot: A generous amount of oil coats the bottom of the caldero before the rice is added. This oil layer is crucial — it facilitates the Maillard reaction that creates the golden crust and prevents the rice from sticking so hard it cannot be removed.
Cook the rice: Rice is prepared in the standard Dominican way — sauteed with garlic and oil, then cooked with water on low heat. Once the water is absorbed, the heat is kept at a steady low temperature.
The waiting game: After the rice has finished steaming, the pot stays on low heat for an additional 15-20 minutes. During this time, the bottom layer of rice slowly toasts, developing its characteristic golden color and crunchy texture.
Listen for the crackle: Experienced Dominican cooks can hear when the concon is ready — the rice makes a faint crackling sound as it reaches the perfect level of crispness without burning.

The ideal concon is uniformly golden-brown, crispy enough to snap when broken, yet not burned or bitter. Achieving this consistently is a skill that Dominican cooks develop over years of practice.

Concon holds a special place in Dominican culture that goes far beyond food:

Family politics: The distribution of concon at the dinner table is a microcosm of Dominican family dynamics. The cook decides who gets it, and this power is wielded with both generosity and strategy. Being offered concon is a sign of affection.
Status symbol: Among Dominican home cooks, the ability to produce perfect concon consistently is a point of pride. A cook who makes excellent concon is respected and celebrated.
Restaurant premium: Some restaurants charge extra for concon, and many serve it as a separate side dish or appetizer. The fact that the crispy bottom of a rice pot commands its own menu line speaks to its cultural importance.
National identity: Concon is uniquely Dominican in its elevation from byproduct to delicacy. While other cultures have similar concepts (socarrat in Spanish paella, tahdig in Persian rice), the Dominican obsession with concon is unmatched in its intensity and cultural centrality.

Maximize your concon experience:

Always ask: When eating at a comedor or Dominican restaurant, ask "Hay concon?" (Is there concon?). If available, request a piece with your meal. Many places set it aside for those who ask.
Eat it fresh: Concon is best when freshly scraped from the pot, still warm and at peak crispness. As it cools, it loses some of its crunch.
Try it with beans: Ladle stewed beans (habichuelas guisadas) over your concon piece. The hot, saucy beans soften the concon slightly on top while leaving the bottom crunchy — a textural masterpiece.
Appreciate the skill: When you eat great concon, compliment the cook. They will appreciate that you understand the craft involved.
Concon from locrio: The concon that forms when making locrio or arroz con pollo is often even more flavorful than plain rice concon, as it carries the seasonings and meat juices from the dish.

❓ Frequently Asked Questions

Concon is the crispy, caramelized layer of rice that forms at the bottom of the pot when cooking Dominican rice. It is golden-brown, crunchy, and intensely flavored from being in direct contact with the heat. Far from being a mistake or burnt rice, concon is deliberately created and highly prized in Dominican cuisine. Many Dominicans consider it the best part of any rice dish.

Dish Information

🍽️

Meal Type

Lunch

📊

Difficulty

Medium

⏱️

Total Time

40 minutes

👥

Servings

🌶️

Spice Level

Mild

📍

Region

National

🌱

Dietary

Vegetarian

Key Ingredients

white ricevegetable oilsaltwater

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Discovering Paradise

Creating perfect concon requires the right equipment and technique:

The caldero: A heavy-bottomed aluminum or cast-iron pot is essential. The thick base distributes heat evenly and prevents burning while allowing the controlled toasting that creates concon. Thin-bottomed pots cannot produce proper concon.
Oil the pot: A generous amount of oil coats the bottom of the caldero before the rice is added. This oil layer is crucial — it facilitates the Maillard reaction that creates the golden crust and prevents the rice from sticking so hard it cannot be removed.
Cook the rice: Rice is prepared in the standard Dominican way — sauteed with garlic and oil, then cooked with water on low heat. Once the water is absorbed, the heat is kept at a steady low temperature.
The waiting game: After the rice has finished steaming, the pot stays on low heat for an additional 15-20 minutes. During this time, the bottom layer of rice slowly toasts, developing its characteristic golden color and crunchy texture.
Listen for the crackle: Experienced Dominican cooks can hear when the concon is ready — the rice makes a faint crackling sound as it reaches the perfect level of crispness without burning.

The ideal concon is uniformly golden-brown, crispy enough to snap when broken, yet not burned or bitter. Achieving this consistently is a skill that Dominican cooks develop over years of practice.

❓ Frequently Asked Questions

Concón

About Concon

How It's Made

Cultural Significance

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Concón

About Concon

How It's Made

Cultural Significance

Tips for Enjoying

❓ Frequently Asked Questions

Dish Information

Key Ingredients

Concón

About Concon

How It's Made

Cultural Significance

Tips for Enjoying

❓ Frequently Asked Questions

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Cultural Significance

Tips for Enjoying

❓ Frequently Asked Questions

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