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Scorched rice
Scorched rice refers to the crispy layer of rice that forms at the bottom of a cooking vessel during the preparation of rice dishes. Variations of scorched rice are found in many cuisines around the world, including "Cape Verde", Persian tahdig, Korean nurungji, Spanish socarrat, Chinese guōbā, and Latin American concón. Depending on the culinary tradition, the crispy rice may be intentionally created and served as a delicacy or enjoyed as a by-product of rice cooking.
Ingredients
- long-grain rice2 cup
- water3 cup
- salt1 tsp
- vegetable oil, or butter or other cooking fat2 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 13 steps
Rinse the rice thoroughly until the water runs clear.
Soak the rice for 20–30 minutes if desired, then drain.
Bring the water and salt to a boil in a heavy-bottomed pot.
Add the rice and cook until most of the water has been absorbed.
Reduce the heat to very low.
Drizzle the oil or melted butter around the edges of the pot.
Cover the pot tightly with a lid.
Continue cooking for 20–30 minutes without stirring.
Allow a golden-brown crust to form on the bottom of the pot.
Remove the pot from the heat and let it rest for 5 minutes.
Carefully loosen the rice from the sides of the pot.
Invert onto a serving plate or gently remove the crispy layer with a spatula.
Serve immediately.