Crunchy, slightly browned cooked rice
Scorched rice Scorched rice in Iran |
| Alternative names |
- pegao - Puerto Rico
- concón - Dominican Republic
- concolón - Peru, Panama
- cocolón - Colombia, Ecuador, Venezuela
- graten - Haitian Creole
- cucayo – Quechua
- htamin gyo (ထမင်းချိုး) - Burmese
- kerak nasi – Malay (including Indonesian and Malaysian Standard Malay)
- kaning tutóng – Filipino
- cơm cháy – Vietnamese
- apango – Malagasy
- guōbā (锅巴(s); 鍋巴(t)) – Mandarin Chinese
- faan6 ziu1 (饭焦(s); 飯焦(t)) – Cantonese Chinese
- nurungji (누룽지) – Korean
- okoge (お焦げ) – Japanese
- qazmagh (qazmağ) or qazandibi (qazandibi)–
Azerbaijani
- tahdig (تهدیگ) –
Persian
- bınkıř (بنکڕ) – Kurdish
- hakakeh (حكاكه) - Iraqi Arabic
- kodada (كداده) - Hejazi Arabic
- arae el halla (قرع الحلّة) - Egyptian Arabic
- socarrat - Valencian and Catalan
- kanzo or ɛmo ase - Twi
- mawowó - Makhuwa
- kokorota - Cape Verdean Creole
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| Type | Cooked rice |
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| Main ingredients | Rice |
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| Variations | Cucayo, guōbā, nurungji, okoge, tah dig, rengginang |
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Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
