What you might consider a glitch in your kitchen as you cook is a delicacy for many people. Scorched rice is the layer of crust that is formed at the base of boiled rice. It often sticks to the pot or saucepan. Scorched rice is chewy, nutty, crispy and sometimes, sticky. Depending on the degree of scorching, it may have some parts of it that directly touches the saucepan blackened as a result of the heat used in boiling the rice.
Technically, scorched rice can be said to be formed by ‘roasting’ after boiling. This because during the boiling, the food takes up water till a point where there’s not enough water to be taken up by the rice. At that point, further heating of the rice leads to loss of water from the food. As this proceeds, the boiled rice that comes directly into contact with the pot or saucepan begins to form a firm, dry, brittle layer. Further heating ‘roasts’ the firm, dry, brittle layer of rice which is then described as scorched rice.
Scorched rice is enjoyed by many people around the world. There are some food companies that even package scorched rice for sale; it’s that big.
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