Arroz con Concolón
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The first thing the sous chefs asked me to cook at Spago during my externship (see my About page for more on that experience) was rice. Luckily, this was the first thing my mom taught me cook, as well. I made a huge pot of soft, fluffy rice as part of family meal for the whole crew. I overheard them commenting that it was pretty good, but a little overcooked. I had left to to sit a bit too long before fluffing it up, but I passed the test. When I cooked this style of rice for my lady, she politely ate it, but I could tell it wasn’t what she was used to. Spending time down in Panama with her parents, I learned that unless the rice has concolón or concho, you are not really eating rice. When I started at them, not finding the translation, they told me, “crunchy.” Read more…
