Scorched rice
Crisp rice crust prized across many world cuisines.
Last updated
Scorched rice is the crunchy layer that forms at the bottom of a pot when cooking rice, and it is known by many regional names worldwide.[1] In Madagascar, the scorched rice is boiled with water to make a drink called "ranon'apango" or "ranovola," which serves as the national drink.[2]
Key facts and history
In Chinese cuisine, scorched rice called guōbā traditionally forms on the bottom of the wok during boiling and is used as an ingredient in dishes with thick sauces.[3][4] In Iran, tahdig is a specialty consisting of crisp, caramelized rice taken from the bottom of the pot and is traditionally served to guests.[5] In Sichuan cuisine, guōbā is a prominent ingredient that also appears in soups and stews.[4] Commercial manufacturing of guōbā began in the 1980s because the high demand for it could not be met by the small amounts produced through typical rice cooking methods.[4]
What the cited sources add
A waiter in a Spanish restaurant in Rotterdam told Peverelli that the rice stuck at the bottom of the pan is the part they like best of their national food paella.[6] Peverelli notes that Chinese snack makers launched small squares of guoba with various flavours as the Chinese alternative to Western potato crisps already in the 1980s.[6] The cookgem.com article lists regional terms for the toasted layer of rice including socarrat in Spain, pega in Colombia, and bun bun in Trinidad and Tobago.[1]
References
- "How To Fix Rice Sticking To The Bottom Of Various Cookers", cookgem.com, 15 September 2022. facts only, no text reused. cookgem.com
- Wikipedia, "Scorched rice" (CC BY-SA 4.0), which cites: ""Apango (ranovola ou ranon'apango) – jus de riz"", www.voyage-madagascar.org, 2018-01-10 (original not read by us) en.wikipedia.org
- Wikipedia, "Scorched rice" (CC BY-SA 4.0), which cites: "How To Fix Rice Sticking To The Bottom Of Various Cookers", cookgem.com, 15 September 2022 (we also read that source) en.wikipedia.org
- Wikipedia, "Scorched rice" (CC BY-SA 4.0), which cites: Peverelli, "Guoba – from nuisance to delicacy", Peverelli on Chinese food and culture, 2015-03-28 (we also read that source) en.wikipedia.org
- Wikipedia, "Scorched rice" (CC BY-SA 4.0), which cites: "Tahdig", www.splendidtable.org; Louie, "From an Iranian Cook, the Taste of Memory", The New York Times, 9 January 2008; Perry, "Caspian Cuisine, an Iranian restaurant adjacent to Santa Monica", Los Angeles Times, 16 October 1997 (original not read by us) en.wikipedia.org
- Peverelli, "Guoba – from nuisance to delicacy", Peverelli on Chinese food and culture, 2015-03-28. facts only, no text reused. chinafoodingredients.com
Each numbered sentence above was checked against the source it cites before publication. Sentences citing Wikipedia adapt text from the English Wikipedia article Scorched rice (contributors), used under CC BY-SA 4.0; this entry is available under the same licence. Other sources were used for facts only; no text or images are copied from them.
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Sources
Compiled from Wikipedia and the sources listed below. Text from Wikipedia is available under CC BY-SA 4.0; this entry is adapted from it.
- Wikipedia: Scorched rice (CC BY-SA 4.0).
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