Scorched rice (on purpose)

Joined Oct 9, 2008
The Chinese call it guoba, the Japanese okoge, and so on around the rice-loving world. It started as the rice that toasted and very slightly puffed at the bottom of the pot. Then it became a beloved snack.

The Japanese and Chinese versions are sort of like dry, toasty-flavored rice Krispy treats. They're often served with thick sauces that cling nicely.

Does anyone know how to make guoba?
Joined Jan 4, 2011
Please don't take this as being too simple ... but it is. Just make a batch of rice ... however you want. Serve it up with whatever else you are making. Take the leftover rice ... there always is some ... throw it in a nice seasoned skillet and give it a gentle smashing. Cook it 10-15 minutes medium heat. Gently get it out. Add whatever extra tasty condiment you like and eat it.

"We work in kitchens ... It ain'te rocket surgery.".
Joined Apr 3, 2008
It’s in the Indian and Persian cultures as well. Paella too. Everybody in the world likes the toasted rice on the bottom of the dish! Im not sure how it’s made but I know it’s all about temperature and timing.
Joined Jan 4, 2011
LOL ... "temperature and timing".

... Turn up the heat ... cook it until it's crispy.


"We work in kitchens ... It ain'te rocket surgery.".
Joined May 30, 2015
Persian tahdig is very good. The exact technique is very in-depth, and I'd suggest looking on YouTube for some videos, but the results are amazing.
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