Concón

Step by stepInstructions

1. Rinse the rice until the water runs clear, then combine it in a wide, heavy pot with the water, salt and oil. A wide pot gives more surface area, and more concón.
2. Bring to a boil over high heat, then lower the heat to medium-low, cover, and cook until the water is absorbed, about 20 minutes.
3. Drizzle the butter over the top, if using, and reduce the heat to the lowest setting.
4. Let the rice cook undisturbed for 8 to 12 minutes more, listening for a gentle crackle — that is the bottom layer toasting into a golden crust. Do not stir.
5. Turn off the heat and let the pot rest, covered, for 5 minutes. The crust should release from the bottom.
6. Loosen the edges with a spatula and lift out the concón in large crisp pieces, scraping up any stubborn bits. Fluff the rice above it and serve the crust alongside the rice, with fried salami, avocado and lime.