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 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
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.