Pegao de Arroz o Pega (Crispy White Rice) Recipe
Pegao de Arroz is 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
Ingredients
- 3 tablespoons vegetable oil
- 2 cups long grain white rice
- 3 cups of water
- Salt to taste
Instructions
- 1
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.
- 2
Let the water reduce, cover and reduce the temperature to low, and cook for about 20 minutes.
- 3
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.
- 4
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.
Cook it from the original
This recipe comes from mycolombianrecipes.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on mycolombianrecipes.com