Nurungji

Scorched rice, often referred to as crunchy rice, is that delightful thin crust of slightly browned rice that forms at the bottom of the pot when you cook rice over direct heat. This crispy treat has various names and uses across cultures worldwide.

In China, it's called guoba. You’ll find it enjoyed as a snack, added to dishes with thick sauces, or even incorporated into soups and stews. In Indonesia, scorched rice is known as intip and is transformed into crispy rice crackers.

Iranian cuisine treasures this crispy bottom layer too, naming it tahdig. It's such a specialty that it is often served to guests. Meanwhile, in Japan, it's called okoge. The Japanese enjoy it with vegetables or moisten it with water, soup, or tea for a comforting bite.

In Korea, the scorched rice is known as nurungji. Koreans snack on it, make rice tea from it, or reboil it in water to create nureun bap.

Latin American countries have their own names and uses for scorched rice. In Colombian, Dominican, and Puerto Rican cuisines, it's a beloved ingredient.

In the Philippines, it’s referred to as tutong or dukót and used in various dishes, occasionally serving as a unique flavoring for ice cream.

Vietnam also has its version, called cơm cháy. This scorched rice is fried until golden brown and topped with ingredients like pork floss, dried shrimp, scallions, and chili paste to create a popular dish.

These different variations of scorched rice showcase its versatility and cultural significance in culinary traditions worldwide.