Arroz con Pegao (Rice with Crispy Bits)

Make this Tonight - "Puerto Rican Pride"

Prep Time
Cook Time


  • 3 cups boiling water
  • 3 tablespoons salted butter
  • 2 cups medium-grain white rice, washed until water runs clear
  • Salt to taste (approx 2 teaspoons)


  1. In a dutch oven melt the butter over medium heat. When it froths, add the rice, mix it into the butter and let it toast for a minute. Add the boiling water into the rice. Add salt to taste. Stir.
  2. Cook uncovered for 5 to 10 minutes until most of the water has evaporated but still bubbles out of the steam holes over the surface of the rice.
  3. Stir the rice, reduce the heat to low and cover the pot. Cook for another 10 minutes without stirring.
  4. Turn the heat up to mid-high, cook for an additional 5 minutes more or until the rice grains are tender.
  5. After you portion out the rice, scrape up the crispy bits on the bottom of the pot to serve on top of your rice.