Scorched rice

Scorched rice refers to the crispy layer of rice that forms at the bottom of a cooking vessel during the preparation of rice dishes.

Ingredients

• 2 cups long-grain rice
• 3 cups water
• 1 tsp salt
• 2 tbsp vegetable oil, butter, or other cooking fat

Steps

1. Rinse the rice thoroughly until the water runs clear.
2. Soak the rice for 20–30 minutes if desired, then drain.
3. Bring the water and salt to a boil in a heavy-bottomed pot.
4. Add the rice and cook until most of the water has been absorbed.
5. Reduce the heat to very low.
6. Drizzle the oil or melted butter around the edges of the pot.
7. Cover the pot tightly with a lid.
8. Continue cooking for 20–30 minutes without stirring.
9. Allow a golden-brown crust to form on the bottom of the pot.
10. Remove the pot from the heat and let it rest for 5 minutes.
11. Carefully loosen the rice from the sides of the pot.
12. Invert onto a serving plate or gently remove the crispy layer with a spatula.
13. Serve immediately.

More recipes with rice

Adapted from “Scorched rice” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.