Scorched rice

Scorched Rice is a type of food preparation where the bottom layer of rice in a pot is deliberately burnt to a crisp. This is a common practice in many cultures around the world, including the Caribbean. The scorched rice is often removed and served as a separate dish.

Etymology

The term "scorched rice" is a direct translation of the Korean word "nurungji". In the Caribbean, it is often referred to as "pegao", which comes from the Spanish verb "pegar" meaning "to stick".

Preparation

Scorched rice is typically prepared by allowing the bottom layer of rice in a pot to burn until it becomes crispy. This can be done intentionally or as a result of the rice being cooked for too long. The scorched rice is then removed from the pot and can be served as a separate dish or used as an ingredient in other dishes.

Cultural Significance

In many cultures, scorched rice is considered a delicacy and is often served as a special treat. In the Caribbean, it is commonly served with beans or stews. In Korea, it is often served as a snack or used to make a type of tea.

Related Terms

• Pegao: The term used in the Caribbean for scorched rice.
• Nurungji: The Korean term for scorched rice.
• Tahdig: The Persian term for scorched rice.

See Also

• Rice
• Caribbean cuisine
• Korean cuisine

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