Scorched rice

Scorched rice
	Scorched rice in Iran
Alternative names	List pegao - Puerto Rico ; concón - Dominican Republic ; concolón - Peru, Panama ; cocolón - Colombia, Ecuador, Venezuela ; gratén - Haiti ; 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 ; bnkr (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 ;
Type	Cooked rice
Main ingredients	Rice
Variations	Cucayo, guōbā, nurungji, okoge, tah dig, rengginang
	Media: Scorched rice;

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.

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