Pegao de Arroz is a simple and delicious side dish. It's very popular in Latin American cuisine.
What is Pegao de Arroz?
It'ss the crusty rice left over at the bottom of the pot after cooking Colombian-style white rice. This rice dish is crispy and absolutely delicious...really! Unless you are a Latina, or spend a lot of time with a Latin family, chances are you're not familiar with this home cooked side dish called Pegao.
This dish is known by many names... Pega, Cucayo, or Chicharras in Colombia, Pegao in Puerto Rico, Concón in the Dominican Republic, Concolón in Panama and Cocolón in Ecuador.
Pegao de Arroz is not something typically served at Colombian restaurants that are not based in Colombia. This to me, is Colombian and Latin home cooking through and through.
Ingredients You'll Need
The printable recipe card with exact amounts and cooking directions is below.
Rice: I recommend using long grain rice to make this dish.
Water: to cook the rice.
Salt: to give the rice flavor.
Oil: You can use vegetable or canola oil for this recipe.
How to Make Pegao de Arroz?
- Heat the oil in large non stick saucepan. Add the rice and stir it in so that it is well coated by the oil, add the water and bring to a boil.
- Let the water reduce, cover and reduce the temperature to low, and cook for about 20 minutes.
- Raise the heat to medium and cook stirring constantly for about 10 minutes more. Be sure the rice does not burn or overcook. Scrape off the bottom with a spoon a wooden spoon.
- If you want pegao cooked on top, put it into the oven at broil for 5 minutes, watching it closely. Served with a fried egg or your favorite protein.
More Rice Recipes
Arroz de Pajarito (Rice with Ripe Plantain)
Pegao de Arroz o Pega (Crispy White Rice) Recipe
Ingredients
- 3 tablespoons vegetable oil
- 2 cups long grain white rice
- 3 cups of water
- Salt to taste
Instructions
- Heat the oil in large non stick saucepan. Add the rice and stir it in so that it is well coated by the oil, add the water and bring to a boil.
- Let the water reduce, cover and reduce the temperature to low, and cook for about 20 minutes.
- Raise the heat to medium and cook stirring constantly for about 10 minutes more. Be sure the rice does not burn or overcook. Scrape off the bottom with a spoon a wooden spoon.
- If you want pegao cooked on top, put it into the oven at broil for 5 minutes, watching it closely. Served with a fried egg.
ela@GrayApron
How clever! I like rice from the bottom of the pot too. 🙂 ela
Corina
I've never had this but it sounds delicious.
Luciamunecalindacarajo
Me dio mucha risa de ver esta receta I love pega de arroz mi esposo think I'm crazy because I like burn rice that's what he call it. Muy comico keep putting recetas de nuestra tierra,raras. Keep up the good work!!
Marc
Si no estoy mal creo que los cubanos le dicen raspa.
Helen
Mis hermana y yo peleamos por comer pegao. Que lindos recuerdos
Sandria
After 58 years I heard from my baby sister, that my mother would secretly call her to the kitchen, and give her the prize at the bottom of the rice pot (pegao). It took a bit to shake off the feelings of betrayal, and down right favoritism my mommy had for my sister. I’m over it now, and have forgiven them both! Ah yes, fond memories indeed☹️
Karen
This brings back great memories. When I was a kid, we would argue over who got it but as an adult, I got it to myself until I shared some with my kids. My mistake, ha ha. Now they have grown and moved out, I have it back. Love this food