Cookbook:Scorched rice

Scorched rice
Difficulty

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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

• 2 cups long-grain rice
• 3 cups water
• 1 tsp salt
• 2 tbsp vegetable oil, butter, or other cooking fat

Procedure

1. Rinse the rice thoroughly until the water runs clear.
2. Soak the rice for 20–30 minutes if desired, then drain.
3. Bring the water and salt to a boil in a heavy-bottomed pot.
4. Add the rice and cook until most of the water has been absorbed.
5. Reduce the heat to very low.
6. Drizzle the oil or melted butter around the edges of the pot.
7. Cover the pot tightly with a lid.
8. Continue cooking for 20–30 minutes without stirring.
9. Allow a golden-brown crust to form on the bottom of the pot.
10. Remove the pot from the heat and let it rest for 5 minutes.
11. Carefully loosen the rice from the sides of the pot.
12. Invert onto a serving plate or gently remove the crispy layer with a spatula.
13. Serve immediately.

Serving

Scorched rice may be served with:

• Curries
• Grilled meat
• Roasted vegetables
• Yogurt-based sauces
• Seafood dishes

Variations

• Persian Tahdig
• Korean Nurungji
• Spanish Socarrat
• Chinese Guōbā
• Dominican Concón
• Panamanian Concolón
• Iraqi Hikakeh

Tips

• Use a heavy-bottomed pot to help the rice brown evenly.
• Keep the heat low to avoid burning the crust.
• Do not stir the rice once the crust begins to form.
• A small amount of oil or butter helps create a crispier texture.
• Allow the rice to rest before removing it from the pot.
• Different types of rice produce different textures and levels of crispiness.

Notes

• Scorched rice is considered a delicacy in many cultures.
• Some cuisines intentionally create the crispy layer as the highlight of the meal.
• The color may range from golden brown to deep brown, depending on cooking time and temperature.
• Similar preparations are found throughout Asia, the Middle East, Europe, and Latin America.

See also

• Cookbook:Tahdig
• Cookbook:Paella
• Pilaf
• Cookbook:Fried Rice