View source for Scorched rice

{{short description|Crunchy, slightly browned cooked rice}}
{{Distinguish|Crispy rice}}
{{use dmy dates|date=May 2017}}
{{Infobox food
| name =
| image = Ailin15VeganRiceWithTahdig.JPG
| caption = Scorched rice in Iran
| alternate_name = {{Collapsible list|bullets=yes|title=
| ''pegao'' - Puerto Rico
| ''concón'' - Dominican Republic
| ''concolón'' - Peru, Panama
| ''cocolón'' - Colombia, Ecuador, Venezuela
| ''graten'' - Haitian Creole
| ''cucayo'' – Quechua
| ''htamin gyo'' ({{lang|my|ထမင်းချိုး}}) - Burmese
| ''kerak nasi'' – Malay (including Indonesian and Malaysian Standard Malay)
| ''kaning tutóng'' – Filipino
| ''cơm cháy'' – Vietnamese
| ''apango'' – Malagasy
| ''guōbā'' ({{lang|zh-Hans|锅巴}}<sup>[[Simplified Chinese characters|(s)]]</sup>; {{lang|zh-Hant|鍋巴}}<sup>[[Traditional Chinese characters|(t)]]</sup>) – Mandarin Chinese
| ''faan6 ziu1'' ({{lang|zh-Hans|饭焦}}<sup>[[Simplified Chinese characters|(s)]]</sup>; {{lang|zh-Hant|飯焦}}<sup>[[Traditional Chinese characters|(t)]]</sup>) – Cantonese Chinese
| ''nurungji'' ({{lang|ko|누룽지}}) – Korean
| ''okoge'' ({{lang|ja|お焦げ}}) – Japanese
| ''qazmagh'' ({{lang|az|qazmağ}}) or ''qazandibi'' ({{lang|az|qazandibi}})–
Azerbaijani
| ''tahdig'' ({{lang|fa|تهدیگ}}) –
Persian
| ''bınkıř '' ({{lang|ku|بنکڕ}}) – Kurdish
| ''hakakeh'' ({{lang|Ar|حكاكه}}) - Iraqi Arabic
| ''kodada'' ({{lang|Ar|كداده}}) - Hejazi Arabic
| ''arae el halla'' ({{lang|Ar|قرع الحلّة}}) - Egyptian Arabic
| ''socarrat'' - Valencian and Catalan
| ''kanzo'' or ''ɛmo ase'' - Twi
| ''mawowó'' - Makhuwa
| ''kokorota'' - Cape Verdean Creole
}}
| country =
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| national_cuisine =
| creator =
| year =
| mintime =
| maxtime =
| type = [[Cooked rice]]
| course =
| served =
| main_ingredient = [[Rice]]
| minor_ingredient =
| variations = ''Cucayo'', ''guōbā'', ''nurungji'', ''okoge'', ''tah dig'', ''rengginang''
| serving_size = 100 g
| calories =
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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.

==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''.<ref name="cookgem">{{Cite web |title=How To Fix Rice Sticking To The Bottom Of Various Cookers |url=https://cookgem.com/fix-rice-sticking-to-the-bottom |access-date=2022-10-03 |website=cookgem.com|date=15 September 2022 }}</ref> 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.
[[File:Arròs Ku bak.jpg|thumb|A dish of ''mi guoba'' in a [[Chinese restaurant]] in [[Valencia]].]]

===China===

''Guōbā'' ({{lang-zh|t=鍋巴|s=锅巴|p=guō bā|l=pan adherents}}), sometimes known as ''mi guoba'' ({{linktext|米|鍋巴}}, {{lit|rice guoba}}) is a [[Chinese cuisine|Chinese]] food ingredient consisting of scorched rice.<ref name="cookgem" /> Traditionally ''guōbā'' forms during the boiling of rice over direct heat from a flame. This results in the formation of a crust of scorched rice on the bottom of the [[wok]] or cooking vessel. 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]]. Since demand for ''guōbā'' outstrips traditional production and modern ways of cooking rice (in electric [[rice cooker]]s) do not produce it, ''guōbā'' has been commercially manufactured since the 1980s.<ref>{{Cite web |last=Peverelli |first=Peter |date=2015-03-28 |title=Guoba – from nuisance to delicacy |url=https://chinafoodingredients.com/2015/03/28/guoba-from-nuisance-to-delicacy/ |access-date=2023-02-16 |website=Peverelli on Chinese food and culture |language=en}}</ref>

In Cantonese-speaking areas of China, scorched rice is known as ''faan6 ziu1'' ({{linktext|飯焦}}, {{lit|rice scorch}}) and is a prominent feature of [[claypot rice]].

===Ghana===
Scorched rice is referred to as ''kanzo'' or ''ɛmo ase'' (bottom of rice) in [[Twi]]. It is made by mistake or by chance since it happens when the rice burns while cooking. Some people choose to discard it. However, kanzo has been rebranded as a staple and is now being either sold or made.<ref>{{Cite web |date=2020-02-06 |title="Kanzo" Rebranded As "Scorched Rice" And Selling At $7.58 |url=https://www.ghgossip.com/kanzo-rebranded-as-scorched-rice-and-selling-at-7-58/ |access-date=2023-02-16 |website=www.ghgossip.com |language=en-AU |archive-date=16 February 2023 |archive-url=https://web.archive.org/web/20230216025726/https://www.ghgossip.com/kanzo-rebranded-as-scorched-rice-and-selling-at-7-58/ |url-status=dead }}</ref>

===Madagascar===
Scorched rice is called ''apango'' in Madagascar. It is boiled with water and the obtained drink, is called "ranon'apango" ["apango" water] or "ranovola", ([golden water], in reference to the golden-black color). It serves as the national drink, accompanying every traditional food. The scorched rice, once soften, can also be eaten on its own, in place of traditional rice and is even favored in some regions.<ref>{{Cite web |date=2018-01-10 |title="Apango (ranovola ou ranon'apango) – jus de riz" |url=https://voyage-madagascar.org/apango-ranovola-ou-ranonapango/ |access-date=2024-02-14 |website=www.voyage-madagascar.org |language=fr}}</ref>

===Indonesia===
[[File:Intip Cirebon snack.JPG|thumb|Large ''intip'' sold in [[Cirebon]]]]

In [[Cuisine of Indonesia|Indonesia]], especially [[Central Java]], scorched rice is called ''intip''. It is a specialty of the [[Wonogiri Regency]] area and served as a cracker. The rice cracker is made from the hardened semi-burnt rice that sticks to the inner bottom of rice-cooking vessels. These cooking vessels are filled with water to loosen up the stuck rice. After it is separated from the cooking vessel, the stuck rice is sun-dried until it loses all of its liquid contents. The dried sticky rice is later deep-fried to create a crispy rice cracker.

In Indonesia there is a similar rice cracker called ''[[rengginang]]''. Unlike ''intip'', however, it is not made from scorched rice salvaged from the bottom of a rice cooking vessel, but created separately from steamed sticky rice, boiled, seasoned, made into a flat and rounded shape, and sun-dried prior to deep-frying.<ref>{{Cite web |date=1 July 2011 |title=Intip – Panganan Khas Wonogiri. Dulu sisa makanan, kini cemilan gurih bernilai ekonomi tinggi |url=http://www.infowonogiri.com/2011/07/intip-panganan-khas-wonogiri-dulu-sisa-makanan-kini-cemilan-gurih-bernilai-ekonomi-tinggi/ |url-status=live |archive-url=https://web.archive.org/web/20121218175439/http://www.infowonogiri.com/2011/07/intip-panganan-khas-wonogiri-dulu-sisa-makanan-kini-cemilan-gurih-bernilai-ekonomi-tinggi/ |archive-date=18 December 2012 |access-date=10 June 2012 |publisher=Infowonogiri.com |language=id}}</ref>

===Iran===
[[File:Tahchin (1).JPG|thumb|Tahdig (Tahchin) Iran]]
In [[Iran]], ''Tahdig'' ({{langx|fa|ته دیگ}}, ''tah'' "bottom" + ''dīg'' "pot") is a specialty of [[Iranian cuisine]] consisting of crisp, caramelized<ref>{{Cite web |title=Tahdig |url=https://www.splendidtable.org/recipes/tahdig |access-date=2020-01-28 |website=www.splendidtable.org |archive-date=22 June 2020 |archive-url=https://web.archive.org/web/20200622015921/https://www.splendidtable.org/recipes/tahdig |url-status=dead }}</ref> rice taken from the bottom of the pot in which the rice (''[[Pilaf|chelow]]'') is cooked.<ref>{{Cite news |last=Louie |first=Elaine |date=9 January 2008 |title=From an Iranian Cook, the Taste of Memory |work=[[The New York Times]] |url=https://www.nytimes.com/2008/01/09/dining/09iran.html?pagewanted=1&_r=1 |url-status=live |access-date=2008-12-28 |archive-url=https://web.archive.org/web/20170823121609/http://www.nytimes.com/2008/01/09/dining/09iran.html?pagewanted=1&_r=1 |archive-date=23 August 2017}}</ref> It is a necessary part of every kind of rice cooking and traditionally served to guests at a meal.<ref>{{Cite news |last=Perry |first=Charles |date=16 October 1997 |title=Caspian Cuisine, an Iranian restaurant adjacent to Santa Monica |work=[[Los Angeles Times]] |url=https://pqasb.pqarchiver.com/latimes/access/18799900.html?dids=18799900:18799900&FMT=ABS&FMTS=ABS:FT&date=Oct+16%2C+1997&author=CHARLES+PERRY&pub=Los+Angeles+Times&desc=EATS%3B+Awash+in+a+Sea+of+Flavor%3B+Caspian+Cuisine%2C+an+Iranian+restaurant+adjacent+to+Santa+Monica+Promenade%2C+takes+diners+on+a+culinary+journey.&pqatl=google |url-status=dead |access-date=2008-12-28 |archive-url=https://web.archive.org/web/20110525130948/http://pqasb.pqarchiver.com/latimes/access/18799900.html?dids=18799900:18799900&FMT=ABS&FMTS=ABS:FT&date=Oct+16,+1997&author=CHARLES+PERRY&pub=Los+Angeles+Times&desc=EATS%3B+Awash+in+a+Sea+of+Flavor%3B+Caspian+Cuisine,+an+Iranian+restaurant+adjacent+to+Santa+Monica+Promenade,+takes+diners+on+a+culinary+journey.&pqatl=google |archive-date=25 May 2011}}</ref>

Often, instead of a pot of rice the bottom layer of which is crisped, a small amount of oil or lamb fat is first poured in the pot, then various items are placed at the bottom of the pot and then topped with rice, so the bottom ingredients crisp up instead of the rice.<ref>{{Cite web |title=۸ مدل ته دیگ که هر ایرانی باید بلد باشد |trans-title=models of Tedig that every Iranian should know |url=https://life.irna.ir/news/83847075/%DB%B8-%D9%85%D8%AF%D9%84-%D8%AA%D9%87-%D8%AF%DB%8C%DA%AF-%DA%A9%D9%87-%D9%87%D8%B1-%D8%A7%DB%8C%D8%B1%D8%A7%D9%86%DB%8C-%D8%A8%D8%A7%DB%8C%D8%AF-%D8%A8%D9%84%D8%AF-%D8%A8%D8%A7%D8%B4%D8%AF |website=IRNA |date=7 July 2020 |language=fa}}</ref> Variations of ''tahdig'' include yogurt mixed with saffron, thin bread, toast, potato, pumpkin, tomato, carrots, spinach, lettuce, beetroot, eggplant, and fruits such as [[sour cherry]].<ref>{{Cite news |date=2010-10-13 |title=Tahdig with Lettuce - My Persian Kitchen |language=en-US |work=My Persian Kitchen |url=http://www.mypersiankitchen.com/tahdig-with-lettuce/ |url-status=live |access-date=2017-08-23 |archive-url=https://web.archive.org/web/20170710150936/http://www.mypersiankitchen.com/tahdig-with-lettuce/ |archive-date=2017-07-10}}</ref> Iranians almost always apply this cooking method to spaghetti as well, providing a hardened base.<ref>{{Cite news |title=Turmeric and Saffron: Upside-Down Persian Macaroni |work=[[Persian Cuisine]] |url=http://turmericsaffron.blogspot.com/2010/07/upside-down-persian-macaroni-with.html |url-status=live |archive-url=https://web.archive.org/web/20111017232744/http://turmericsaffron.blogspot.com/2010/07/upside-down-persian-macaroni-with.html |archive-date=2011-10-17}}</ref>{{Unreliable source?|reason=See reliable sources list on [[WP:KO/RS]]|date=June 2025}}

===Iraq===
Iraqi rice cooking is a multi-step process intended to produce tender, fluffy grains of rice.<ref name="GM">{{Cite book |last=Marks |first=Gil |title=Encyclopedia of Jewish Food |publisher=[[John Wiley & Sons]] |year=2010 |isbn=978-0-470-39130-3 |page=585 |author-link=Gil Marks}}</ref> A prominent aspect of Iraqi rice cooking is the ''hikakeh'', a crisp bottom crust.<ref name=GM/> The ''hikakeh'' contains some loose rice as well.<ref name=GM/> Before serving, the ''hikakeh'' is broken into pieces so that everyone is provided with some along with the fluffy rice.<ref name=GM/>

===Japan===
[[File:Kamado4816.jpg|thumb|A traditional ''kamado'' in a Japanese museum]]
{{nihongo|''Okoge''|お焦げ, おこげ}} is Japanese food, usually rice, that has been scorched or blackened.<ref>{{Cite web |last=木曽田学 |date=2010-05-07 |title=大正の味 蒸しかまどでお焦げご飯...岡山 |trans-title=A taste of the Taisho era, rice cooked in a steamed oven...Okayama |url=http://www.yomiuri.co.jp/gourmet/news/business/20100507-OYT8T00441.htm?from=os4 |publisher=[[Yomiuri Shimbun]] |archive-url=https://web.archive.org/web/20100509022222/http://www.yomiuri.co.jp/gourmet/news/business/20100507-OYT8T00441.htm?from=os4 |archive-date=2010-05-09 |language=ja}}</ref>

Until electric [[rice cooker]]s came into common use in the 20th century, rice in Japan was cooked in a ''[[kamado]]'', a traditional stove heated by wood or charcoal. Because regulating the heat of a wood or charcoal fire is more difficult, a layer of rice at the bottom of the pot would often be slightly burned during cooking; this layer, called ''okoge'', was not discarded, but was eaten with vegetables or moistened with water, soup, or tea.

''Okoge'' is still eaten in Japanese cuisine, and is an important part of the ''[[kaiseki]]'' meal served at [[Japanese tea ceremony|tea ceremonies]], where it is typically served with hot water and pickles as the final course. It has a crispy texture and a nutty flavour.

Because the cooking temperature of modern electric rice cookers is precisely controlled, ''okoge'' does not usually form naturally during the cooking process. However, there are rice cookers on the market in Japan that have an ''okoge'' setting. ''Okoge'' can also be made by scorching cooked rice in a frying pan.

===Korea===

[[File:Korean scorched rice dish-Nurungji-02.jpg|thumb|''nurungji'']]''Nurungji''<ref name="standardized">{{in lang|ko}} {{Cite web |date=2014-07-30 |script-title=ko:주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안 |trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes |url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf |url-status=live |archive-url=https://web.archive.org/web/20170215025423/http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf |archive-date=2017-02-15 |access-date=2017-02-14 |publisher=[[National Institute of Korean Language]]}}
* {{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=[[National Institute of Korean Language]] |language=ko}}</ref> ({{Korean|hangul=누룽지}}) or scorched rice<ref name="standardized" /> is a [[Traditional food|traditional]] Korean food made of scorched rice. After boiling and serving rice, a thin crust of scorched rice will usually be left in the bottom of the cooking pot. This yellowed scorched state is described as ''nureun'' ({{Korean|hangul=눌은|labels=no}}) in Korean; ''nurungji'' derives from this adjective.<ref name="nurungji kyg">{{Cite book |last=Kim (김열규) |first=Yeolgyu |title=The Fire of Koreans (한국인의 화) |publisher=Humanist (휴머니스트) |year=2004 |isbn=89-89899-93-1 |location=Seoul |page=9 |language=ko}}</ref>

''Nurungji'' can be eaten in its crisp state as a snack or as an after meal rice tea by adding hot water,<ref>{{Cite web |title=Nurungji |url=http://www.clickkorea.org/food/foodguide_view.asp?menubar=4&page=1&sendpage=foodSearchList_2.asp&idx=162| archive-url=https://web.archive.org/web/20110719022349/http://www.clickkorea.org/food/foodguide_view.asp?menubar=4&page=1&sendpage=foodSearchList_2.asp&idx=162 | archive-date=2011-07-19 }}, Click Korea</ref> or reboiled with water to make ''nureun bap'' ({{Korean|hangul=눌은밥|labels=no}}) or ''nurungji bap'' ({{Korean|hangul=누룽지밥|labels=no}}).<ref>{{Cite web |title=Definition of ''nureunbap'' |url=http://krdic.naver.com/detail.nhn?docid=8101800&re=y |website=[[National Institute of the Korean Language]] |language=ko}}</ref> ''Nurungji'' in its broad sense also refers to the crisp crust that forms at the bottom of the pots and pans when cooking various rice dishes such as ''[[Bibimbap|dolsot bibimbap]]'' ({{Korean|hangul=돌솥 비빔밥|labels=no}}) and ''[[Kimchi bokkeumbap|bokkeumbap]]''.

''Nurungji'' is traditionally known for its medicinal attributes. According to records in the 17th century medical book ''[[Dongui Bogam]]'', ''nurungji'' was called ''chwigeonban'' ({{Korean|hangul=취건반|hanja=炊乾飯|labels=no}}) and considered as a remedy "when food does not swallow easily, upsets the stomach and induces vomiting".<ref name="nurungji medicine">{{Cite web |date=2009-11-03 |title=Nurungji |url=http://gjdream.com/v2/week/view.html?news_type=405&mode=view&uid=410978 |website=Gwangju Dream |archive-url=https://web.archive.org/web/20110711095552/http://gjdream.com/v2/week/view.html?news_type=405&mode=view&uid=410978 |archive-date=2011-07-11 |language=ko}}</ref> It is also lauded as a well-being food in South Korea.<ref name="nurungji news">{{Cite web |date=2009-10-19 |title=Well-being food, nurungji is back! |url=http://news.donga.com/3//20091019/23507032/1 |website=[[The Dong-A Ilbo]] |archive-url=https://web.archive.org/web/20160303202920/http://news.donga.com/3//20091019/23507032/1 |archive-date=2016-03-03 |language=ko}}</ref>

South Korean companies made ''nurungji'' available in various pre-packaged forms around the mid-2000s.<ref name="nurungji news" /> Besides sweet fried ''nurungji'' snacks and instant ''nurungji'' to make ''nureunbap'', many ''nurungji''-flavored products were also developed such as candies and tea.<ref>{{Cite web |title=Nurungji |url=http://100.naver.com/100.nhn?docid=728114 |website=[[Doosan Encyclopedia]] |language=ko}}</ref> ''Nurungji'' is also used as an ingredient in a variety of new dishes like ''nurungji'' ''[[baeksuk]]'' and ''nurungji'' [[pizza]].<ref name="nurungji news" />

Mentions of ''nurungji'' in folklore are common, the most famous being a folk song recognizing the difficulties of memorizing the [[Thousand Character Classic]]. The lines are changed from the original chant to a clever rhyme that loosely translates into "sky ''cheon'' (天), earth ''ji'' (地), ''nurungji'' in the ''[[gamasot]]'' (cauldron pot)". (Korean: "하늘 천, 따 지, 가마솥에 누룽지").<ref>{{Cite web |date=2010-05-28 |title="Sky ''cheon'', earth ''ji''" |url=http://news.hankooki.com/lpage/culture/201005/h2010052822363584210.htm |website=[[Hankook Ilbo]] |archive-url=https://web.archive.org/web/20110613214712/http://news.hankooki.com/lpage/culture/201005/h2010052822363584210.htm |archive-date=2011-06-13 |language=ko}}</ref>

===Latin America===
Scorched rice is known as ''cucayo'', ''pegao'', ''cocolón'' (Ecuador), ''concolón'', ''raspa'', ''raspado'', ''graten'' (Haiti), ''bunbun'' (Jamaica) and ''concón'' (Dominican Republic) in the Caribbean. In [[Colombian cuisine]], scorched rice is called ''cucayo'', ''pega'' or ''pego''. It is often consumed with vegetable toppings as a cracker, or served in soups. It is also eaten alone or used to make leftovers. In [[Dominican Republic cuisine|Dominican cuisine]], scorched rice is called ''concón'', though this word can refer to the crunchy, toasted underside of other food types as well, while the same can be said of ''graten'' in [[Haitian cuisine]]. In [[Puerto Rican cuisine]], scorched rice is called ''pegao'' (shortened "pegado", "stuck"). In Ecuador, ''kukayu'' ''(cucayo)'' is the name given to food items that are meant for travel, derived from ''kukayu'' ([[Southern Quechua|Quechua]] for a ration of [[coca]]). In [[Trinidad and Tobago cuisine]] and other English speaking Caribbean countries, scorched rice at the bottom of the pot is called ''bun bun''.<ref>{{Cite web |title=bun bun |url=http://wiwords.com/word/bun-bun |website=The Caribbean Dictionary}}</ref>

===Myanmar (Burma)===
In the [[Burmese language]], scorched rice is called ''htamin gyo'' ({{lang|my|ထမင်းချိုး}}). It is commonly found in ''[[hsi htamin]]'', glutinous rice cooked with turmeric and oil.

===Philippines===
''Tutong'' (Tagalog) or ''dukót'' (Cebuano, "to stick") is used for a wide variety of dishes in [[Philippine cuisine]], even as flavouring for ice cream.<ref>{{Cite news |last=Salcedo |first=Margaux |author-link=Margaux Salcedo |date=3 August 2014 |title=A tour of Bicol, by way of food |url=http://lifestyle.inquirer.net/167460/a-tour-of-bicol-by-way-of-food/ |url-status=live |archive-url=https://web.archive.org/web/20171011181749/http://lifestyle.inquirer.net/167460/a-tour-of-bicol-by-way-of-food/ |archive-date=11 October 2017 |access-date=11 October 2017 |newspaper=Philippine Daily Inquirer}}</ref><ref>{{Cite news |last=Enriquez |first=Marge C. |date=13 February 2016 |title='Bringhe na may tutong,' pork belly 'adobo' confit–Claude Tayag reinvents the diner |newspaper=Philippine Daily Inquirer |url=http://lifestyle.inquirer.net/222160/222160/ |url-status=live |access-date=11 October 2017 |archive-url=https://web.archive.org/web/20170530080728/http://lifestyle.inquirer.net/222160/222160/ |archive-date=30 May 2017}}</ref> Some people may consider it a [[poverty food]], but others eat it because they enjoy the taste.<ref>{{Cite news |last=Ocampo |first=Ambeth R. |date=30 June 2011 |title=From 'palay' to 'kanin' |newspaper=Philippine Daily Inquirer |url=http://opinion.inquirer.net/7118/from-%E2%80%98palay%E2%80%99-to-%E2%80%98kanin%E2%80%99 |url-status=live |access-date=11 October 2017 |archive-url=https://web.archive.org/web/20171012043652/http://opinion.inquirer.net/7118/from-%e2%80%98palay%e2%80%99-to-%e2%80%98kanin%e2%80%99 |archive-date=12 October 2017}}</ref><ref>{{Cite book |last=Enriquez |first=Virgilio G. |url=https://books.google.com/books?id=KLJlUIFWV_gC&pg=PA24 |title=Philippine World-view |publisher=Institute of Southeast Asian Studies |year=1986 |isbn=9789971988197 |page=24 |archive-url=https://web.archive.org/web/20171216193711/https://books.google.com/books?id=KLJlUIFWV_gC&pg=PA24 |archive-date=2017-12-16 |url-status=live}}</ref>

===Spain===
''Socarrat'' (in [[Catalan language]]) refers to the crust that forms on the bottom of the pan when cooking [[paella]]. It is appreciated as a particularly tasty bit. It is also known as ''churruscado'' in Spanish.<ref name="Arturo">{{Cite book |last=Arturo Gutierrez Prades |url=https://books.google.com/books?id=utMuu1Rx8Y8C&dq=socarrat&pg=PT14 |title=El libro de la Paella Valenciana, Arroces Alicantinos |date=2012-09-06 |publisher=Bubok |isbn=9788468615455 |language=es |access-date=2018-04-19}}</ref>

===Vietnam===
[[File:Cơm cháy kho quẹt.jpg|thumb|Cơm cháy kho quẹt]]
[[File:Cơm cháy thịt dê Ninh Bình.JPG|thumb|Cơm cháy with goat meat]]
In [[Vietnamese cuisine]], it is called ''{{ill|cơm cháy|vi}}'' (literally "scorched rice"). It is typically fried in oil until golden brown, then topped with ''chà bông'' ([[Rousong|pork floss]]) or ''tôm khô'' ([[dried shrimp]]), ''mỡ hành'' (chopped scallions cooked by pouring boiling oil over them to release their aroma), and chili paste to produce a popular dish called ''cơm cháy chà bông'' or ''cơm cháy tôm khô'' (although both the pork and shrimp may be used, in which case the dish is called ''cơm cháy chà bông tôm khô'' or ''cơm cháy tôm khô chà bông''). ''Cơm cháy'' may be made from the crust of rice left over from cooking rice in an iron pot, or, more commonly since the advent of electric rice cookers in the late 20th century, from leftover rice that is fried in oil over high heat to acquire a crispy texture.<ref>{{Cite web |date=2017-10-14 |title=Cơm cháy Ninh Bình |url=http://www.ninhbinh.gov.vn/web/guest/mon-ngon-ninh-binh |url-status=dead |archive-url=https://web.archive.org/web/20171015144234/http://www.ninhbinh.gov.vn/web/guest/mon-ngon-ninh-binh |archive-date=2017-10-15 |language=vi}}</ref>

== See also ==
* [[Cooked rice]]
* ''[[Sungnyung]]''
* [[Tahchin]]

==External links==
{{Commons category}}
{{Wikibooks|Cookbook:Tahdiq}}

== References ==
{{Reflist}}

{{Rice dishes}}
{{Sichuan cuisine}}
{{Korean food and drink}}
{{Cuisine of Iran|polo}}

[[Category:Chinese rice dishes]]
[[Category:Sichuan cuisine]]
[[Category:Cape Verdean cuisine]]
[[Category:Colombian cuisine]]
[[Category:Chilean cuisine]]
[[Category:Cuban cuisine]]
[[Category:Dominican Republic cuisine]]
[[Category:Ecuadorian cuisine]]
[[Category:Ghanaian cuisine]]
[[Category:Guyanese cuisine]]
[[Category:Haitian cuisine]]
[[Category:Indonesian rice dishes]]
[[Category:Iranian cuisine]]
[[Category:Iraqi cuisine]]
[[Category:Jamaican cuisine]]
[[Category:Japanese rice dishes]]
[[Category:Korean rice dishes]]
[[Category:Philippine rice dishes]]
[[Category:Puerto Rican cuisine]]
[[Category:Spanish cuisine]]
[[Category:Trinidad and Tobago cuisine]]
[[Category:Vietnamese rice dishes]]