Scorched rice
crunchy, slightly browned cooked rice
Scorched rice, also known as crunchy rice or tahdig, is a thin crust of slightly browned rice that forms at the bottom of a pot while the rice is cooking.
Varieties
Cape Verde
In Cape Verdean cuisine, the burned, scorched, or otherwise crunchy rice at the bottom of the pot is referred to as kokorota. It is traditionally cooked outside, or in a semi-enclosed cooking space in a three-legged metal pot over burning firewood. In modern times, butane-powered stoves and store-bought pots are more commonly used in Cape Verde; however, the three-legged pots are still frequently used in the rural areas and when making food for parties, festivals or any occasion where large quantities of food are required.
China
Guōbā (simplified Chinese: 锅巴; traditional Chinese: 鍋巴; pinyin: guō bā; lit. 'pan adherents'), sometimes known as mi guoba (米鍋巴, lit. 'rice guoba') is a Chinese food ingredient consisting of scorched rice. Traditionally guōbā forms on the bottom of the wok or cooking vessel during the boiling of rice. This scorched rice has a firm and crunchy texture with a slight toasted flavour, and is sometimes eaten as a snack: many commercial snack food varieties exist, often made of millet instead of white rice.
Guōbā is also used as an ingredient in many Chinese dishes with thick sauces, since the bland taste of the scorched rice takes on the flavour of the sauces. Guōbā is also served in soups and stews and prominently featured in Sichuan cuisine.
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