Scorched rice
(Redirected from Tahdig)
Scorched Rice is a type of food preparation where the bottom layer of rice in a pot is deliberately burnt to a crisp. This is a common practice in many cultures around the world, including the Caribbean. The scorched rice is often removed and served as a separate dish.
Etymology[edit | edit source]
The term "scorched rice" is a direct translation of the Korean word "nurungji". In the Caribbean, it is often referred to as "pegao", which comes from the Spanish verb "pegar" meaning "to stick".
Preparation[edit | edit source]
Scorched rice is typically prepared by allowing the bottom layer of rice in a pot to burn until it becomes crispy. This can be done intentionally or as a result of the rice being cooked for too long. The scorched rice is then removed from the pot and can be served as a separate dish or used as an ingredient in other dishes.
Cultural Significance[edit | edit source]
In many cultures, scorched rice is considered a delicacy and is often served as a special treat. In the Caribbean, it is commonly served with beans or stews. In Korea, it is often served as a snack or used to make a type of tea.
Related Terms[edit | edit source]
- Pegao: The term used in the Caribbean for scorched rice.
- Nurungji: The Korean term for scorched rice.
- Tahdig: The Persian term for scorched rice.
See Also[edit | edit source]
Scorched rice Resources | ||
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Contributors: Prab R. Tumpati, MD