Most People Are Cooking Rice Wrong! Try These Dominican Tricks for Perfect Rice Every Time

Your rice comes out wet and stuck together, or done on the bottom and raw on the top, and you have never known why. It is because Dominican rice is not one step. It is three, and the middle one does not have a name in English, so nobody ever taught it to you. I'm Rosa. I cooked for twenty-four years in a Dominican kitchen in Washington Heights, and before that my mother had a comedor in San Francisco de Macorís. Here are the seven things she knew about arroz blanco, including how to make the concón on purpose and lift it out in one piece. The method, so you can keep it: • 2 cups long grain rice, 2½ cups water • 2 tbsp oil and 1 tsp salt go in the water BEFORE the rice • Boil uncovered on medium-high until the water drops level with the grain and the little eyes open on the surface, about 10 to 12 minutes • Stir ONCE, from the bottom up • Lid on, lowest flame, 20 minutes, and the lid does not come off • For concón: a spoon of oil around the edge, flame to medium for 2 to 3 minutes, listen for the crackle • Off the heat, lid on, rest 10 minutes • Fluff with a fork, never a spoon • Serves 6 A heavy aluminum caldero is what makes the concón. A nonstick pot cannot make one, by design. Did the eyes open for you? And where is your family from in the DR? I read every comment. Next video: espagueti dominicano, the way it is made in the Heights.