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,
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 13 method steps from beginning to end.
- Measure and arrange all 4 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
Persian Tahdig
Korean Nurungji
Spanish Socarrat
Chinese Guōbā
Dominican Concón
Panamanian Concolón
Iraqi Hikakeh
Adapted from the source recipe's notes.Method
- 01
Rinse the rice thoroughly until the water runs clear.
- 02
Soak the rice for 20–30 minutes if desired, then drain.
- 03
Bring the water and salt to a boil in a heavy-bottomed pot.
- 04
Add the rice and cook until most of the water has been absorbed.
- 05
Reduce the heat to very low.
- 06
Drizzle the oil or melted butter around the edges of the pot.
- 07
Cover the pot tightly with a lid.
- 08
Continue cooking for 20–30 minutes without stirring.
- 09
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.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 2.0, credited to Wikimedia contributor; view original image record .
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