In the U.S. if you scorch your rice, that's a problem! That pot will need a good soak before it can be cleaned.
In the D.R., that same "burnt rice at the bottom of the pan" is scraped out and eaten with great alacrity.
Now, it may not be just a matter of "waste not, want not." There may be a "method to the madness." Rice is rather bland. However, slightly burned rice has a crunchy consistency and wakes up the taste buds. By definition, you would not eat a bowl of "con con" because it is the residue. It's more like a garnish that some people enjoy.
It goes without saying that you will never find "con con" on a menu and if you ask for it in a tourist restaurant you will get a laugh and a denial. Possibly a mesero(a) will do you a favor and take a look in the kitchen . . .
Where, then, do you find con con? First, in the home. Second, where you take a "Plata del Dia" for locals you will often find it available on the side. You request it. It's free. It's not an entree. It's a garnish.
What's your take on con con?
