Burn Rice
Discover the irresistible charm of "Burn Rice," a simple yet flavorful twist on traditional steamed rice that celebrates texture and aroma. This recipe transforms humble white rice into a two-in-one dish, featuring tender, fluffy grains paired with a golden, crispy bottom layer reminiscent of culinary treasures like socarrat or nurungji. With just four pantry staples—white rice, water, salt, and cooking oil—this easy preparation creates a rich, nutty aroma and a satisfying crunch that elevates any meal. Perfect as a side dish or a crispy topping for soups and salads, “Burn Rice” is a must-try for rice lovers seeking a delightful contrast of soft and crisp textures. Ready in just 40 minutes, this recipe is a deliciously simple way to add character to your table!
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Recipe Information
Ingredients
- 1 cup White rice (long grain or short grain)
- 1.25 cups Water
- 0.5 teaspoons Salt
- 2 tablespoons Cooking oil (vegetable, canola, or sesame)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
In a medium saucepan or a heavy-bottomed pot, add the rinsed rice, water, and salt. Stir to combine.
Place the pot on medium heat and bring the water to a boil. Once boiling, reduce the heat to low and cover the pot with a lid.
Cook the rice for about 15 minutes, or until the water is mostly absorbed, and the rice is tender. Remove the lid.
Increase the heat to medium-high and drizzle the cooking oil around the edges of the pot. This helps create a crisp, flavorful layer at the bottom.
Let the rice cook undisturbed for 10-15 minutes, or until you hear a crackling sound and smell a toasty aroma. This means the bottom layer of rice is browning and crisping up.
Turn off the heat and let the pot sit for 5 minutes to allow the crispy rice layer to firm up.
Carefully loosen the crispy bottom layer of rice (called 'socarrat' or 'nurungji' in some cuisines) with a spatula or spoon. Serve the burnt rice alongside the softer rice for contrasting textures or use it as a crunchy topping for soups and salads.
Nutrition Facts
Calories |
250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 1.1 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 492 mg | 21% | |
| Total Carbohydrate | 28.1 g | 10% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 25 mg | 2% | |
| Iron | 0.3 mg | 1% | |
| Potassium | 35 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
