Guoba

Scorched rice, also known as crunchy rice, forms a delightful, slightly browned crust at the bottom of a pot when rice is cooked over direct heat. This tasty treat appears in various cuisines around the world, each with its own name and special uses.

In China, this crispy delight is called guoba. It’s enjoyed as a snack, incorporated into dishes with thick sauces, or served in soups and stews. In Indonesia, it's known as intip and is transformed into a crispy rice cracker. In Iran, the prized crispy crust is called tahdig, a beloved staple of Iranian cuisine. Japan's version, okoge, is typically eaten with vegetables or softened with water, soup, or tea. Meanwhile, in Korea, nurungji is enjoyed as a snack, brewed into rice tea, or reboiled to create a delicious rice dish.

In Latin America, scorched rice goes by various names such as cucayo, pegao, and concón, depending on the country. In the Philippines, it’s called tutong and finds its way into a variety of dishes. In Vietnam, known as cơm cháy, it’s fried until golden brown and topped with pork floss, dried shrimp, and other tasty ingredients to create a popular dish.

Scorched rice is a culinary gem found in many cultures, each adding its unique twist to this crispy creation.