Okoge

Scorched rice, often referred to as crunchy rice, is the delightful, slightly browned crust that forms at the bottom of a pot when rice is cooked over direct heat.

Across the globe, this crispy treat goes by many names and is enjoyed in various ways:

- China: Known as guoba, scorched rice is often savored as a snack, incorporated into dishes with thick sauces, or served in soups and stews.

- Indonesia: Called intip, it is typically fashioned into a crunchy rice cracker.

- Iran: This crispy bottom layer, known as tahdig, is a cherished specialty in Iranian cuisine.

- Japan: Referred to as okoge, it is enjoyed either plain with vegetables or moistened with water, soup, or tea.

- Korea: Known as nurungji, it can be eaten as a snack, made into rice tea, or reboiled to create nureun bap.

- Latin America: Scorched rice has various local names and preparations depending on the country, reflecting the region's rich culinary traditions.

- Philippines: Called tutong, it is used in a variety of Filipino dishes.

- Vietnam: Known as cơm cháy, it is fried until golden brown and often topped with different ingredients to make a popular dish.

Every culture has found a way to turn this humble crust into something special, whether as a snack, a topping, or a unique ingredient in traditional recipes.