Pegao de Arroz o Pega (Crispy White Rice)

Pegao de Arroz is a simple and delicious side dish. It is very popular in Latin American cuisine.

What is rice paste?

It is the crunchy rice left on the bottom of the pot after having cooked the white rice in Colombian style. This plate of rice is crunchy and absolutely delicious … really! Unless you are a LatinOr you spend a lot of time with a Latin family, it is likely that you are not familiar with this contour cooked in the house called Pegao.

This dish is known with many names … Pasta, Cucayo or Chicharas in Colombia, Pegao to Puerto Rico, Concón In the Dominican Republic, Concolón In Panama e Cocolón In Ecuador.

Rice paste It is not something usually served in Colombian restaurants that are not based in Colombia. This for me is Colombian and Latin at home that cooks to the end.

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Ingredients you need

The printable recipe card with exact quantities and cooking indications is below.

Rice: I recommend using long grain rice to prepare this dish.

Waterfall: to cook the rice.

Salt: To give the flavor of the rice.

Oil: You can use vegetable or canola oil for this recipe.

How to make rice paste?

• Heat the oil in a non -stick saucepan. Add the rice and mix it so that it is well covered with oil, add the water and bring to the boil.
• Let the water reduce, cover and reduce the low temperature and cook for about 20 minutes.
• Lift the heat to the medium and cook, stirring constantly for about 10 minutes more. Make sure the rice does not burn or do not cook too much. Scrape the bottom with a spoon a wooden spoon.
• If you want Pegao cooked at the top, put it in the grilled oven for 5 minutes, looking at it closely. Served with a fried egg or your favorite protein.

Other rice recipes

Rice with caramelized onions

Pajarito rice (rice with mature plantain)

How to make white rice

Rice with coca cola